Porcini Mushroom Soup

SERVES: 6

PREPARATION TIME: 10 min

COOKING TIME: 25 min

Ingredient

1 oz dried porcini mushrooms
3 1/2 cups chicken broth
1 1/4 lb white or brown mushrooms, sliced
4 cloves garlic, minced
1 tbsp minced fresh rosemary
3/4 tsp salt
1/4 tsp crushed red pepper flakes
4 cups water
1 can (14 1/2 oz) diced tomatoes, drained
4 to 6 slices toasted rustic bread (1 inch thick)
1/2 cup grated Parmesan cheese

Method

In microwavable glass measure, combine porcini mushrooms and 1 cup broth; cover with plastic wrap, venting one side. Microwave on high for 3 minutes or until liquid bubbles. Set aside.
Meanwhile, in Dutch oven or large saucepan, heat oil over high heat; cook white mushrooms, garlic, rosemary, salt and red pepper flakes, stirring occasionally, for 5 minutes or until the mushrooms start to release liquid.
Meanwhile, working over small bowl and reserving excess liquid, strain porcini mixture through fine sieve lined with cheesecloth or coffee filter. Rinse porcini, pat dry and chop. Add porcini, reserved soaking liquid, remaining chicken broth, water and tomatoes to Dutch oven; cook over medium-low heat for 20 minutes.
To serve, place slice of toast in bottom of each soup bowl. Ladle soup over bread. Sprinkle with Parmesan.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.