1 pound fresh porcini mushrooms
(or substitute another type of mushrooms such as shiitake, chanterelle, or morel)
5 Tbsp extra-virgin olive oil
2 cloves, garlic, minced
3 Tbsp minced fresh parsley
1 tsp minced fresh mint
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
6 cups meat broth
8 three-quarter-inch-think slices peasant-style bread, toasted
1) Clean the mushrooms with a mushroom brush or damp cloth (do not rinse them with or soak them in water - they are fairly porous) and cut them into rough three-quarter-inch-thick slices.
2) Heat the oil in a soup pot over medium heat. Sauté the garlic and parsley for 1 minute. Add the mushrooms, mint, salt, pepper, and wine and stir until the ingredients are thoroughly mixed.
3) Add the broth and heat to boiling. Cook, covered, for 15 minutes.
4) Divide the bread among 4 bowls, pour the soup over, and serve hot.
The most laborious part about this recipe is cleaning the mushrooms.
The porcini mushrooms haven't been in season when I've made this recipe in the past. I substituted mushrooms that were recommended by the produce guy at Central Market. Don't use the white button mushrooms, they aren't very flavorful.
I got this recipe from a library book on Italian soups called Zuppa! by Anne Bianchi.
Posted by jfer at February 17, 2004 10:09 PM
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