© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: La Cucina Italiana, June 2008
To prepare mushrooms, brush with a damp paper towel. If ends of stems are tough or dry, trim them before slicing mushrooms.
6 thick slices country-style bread, lightly toasted
2 tablespoons extra-virgin olive oil
1 celery stalk, minced
1 medium carrot, minced
1 small onion, minced
12 ounces fresh chanterelle mushrooms, sliced
12 ounces fresh porcini mushrooms, sliced
1 teaspoon finely chopped fresh sage, plus extra for garnish
freshly ground black pepper
5½ cups chicken broth, preferably homemade, hot
4 roma tomatoes, seeded and chopped
3 tablespoons finely chopped flat-leaf parsley
Divide bread among shallow soup bowls.
Heat oil in a large heavy saucepan over medium heat. Add celery, carrot and onion. Cook, stirring occasionally, until vegetables are golden and softened, about 8 minutes. Add mushrooms, sage, pinch salt and pepper; stir to coat and cook until liquid mushrooms give off is evaporated and mushrooms begin to brown.
Add hot broth, bring to a gentle simmer and reduce heat to medium-low. Cover and cook for 5 minutes. Add tomatoes and continue cooking, covered, until flavors have blended, about 15 minutes more. Season soup with salt and pepper to taste; ladle over bread and sprinkle with parsley and sage.