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| Home | Recipes | |||||||||||||||||||||||||||||||||||||||
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Mushroom SoupServes 4Prep: 5 min. Cook: 1/2 hr. Ingredients: 1 1/4 lb porcini mushrooms 2 cloves garlic, finely chopped 2 tbsp parsley, finely chopped 3 tbsp extra virgin olive oil 3/4 cup white wine 2 cups water or vegetable stock 1 tsp dried calamint or thyme salt & freshly ground black pepper 4 large slices firm-textured bread, toasted Trim the mushrooms and rinse carefully under cold running water. Dry well and chop coarsely. Saute the garlic and parsley in the oil in a large, heavy-bottomed pan. Add the mushrooms and cook over high heat for 3-4 minutes. Pour in the wine and cook until it has evaporated. Lower the heat to medium and pour in the water or stock. Season with the calamint, salt and pepper and cook until the mushrooms are tender. Please a slice of toast in each serving bowl and our the soup over the top. Serve hot. Wine: a dry red From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by The Wine Appreciation Guild. |
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