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Wild Mushroom Soup

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  30 Minutes
Total Time:  55 Minutes
  Serves 4-6
In Umbria, a region in the heart of Italy, soups are often made from an extraordinary assortment of mushrooms that have been gathered by families on Sunday outings in the woods. In this recipe, a mixture of cultivated pale brown cremini and white mushrooms are used. Feel free to substitute any full-flavored fresh mushrooms, cultivated or wild, including chanterelles, morels and porcini.
RECIPE INGREDIENTS
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
10 plum tomatoes, chopped
1 pound  fresh shiitake mushrooms, stems removed, sliced
1/2 pound fresh cremini or white mushrooms, stems removed, sliced  
6 cups water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
salt and freshly ground pepper
Wild Mushroom Soup Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 350 degrees F. Spread the pine nuts on a baking sheet and toast until golden and fragrant, 5-8 minutes. Remove from the oven and let cool.


In a heavy soup pot over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until soft and golden, about 5 minutes. Add the garlic, tomatoes and mushrooms and raise the heat to high. Sauté, stirring often, just until the mushrooms begin to release their liquid, about 7 minutes.


Add the water and herbs and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until all the vegetables are tender and the flavors are blended, 25-30 minutes. Season to taste with salt and pepper. Ladle into warmed shallow soup bowls, scatter the pine nuts evenly over the tops and serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mushroom Soups
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 295
Sodium: 29mg
Fiber: 3g
Carbohydrates, Total: 15g
Protein: 6g
% Cal. from Fat: 73%
Fat. Total: 24g
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