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WILD MUSHROOM SOUP (MINESTRA DI FUNGHI SELVAT
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 oz Dried porcini mushrooms (8
-large pieces)
3 md Potatoes
2 sm Carrots
1 md Onion
1 sm Shallot
2 lb Wild or cultivated fresh
-mushrooms
2 Bacon slices (2 oz)
10 tb Olive oil
2 1/2 qt Basic Broth (or canned
-chicken broth)
1 t Salt
1/4 c Minced fresh flat-leaf
-parsley
Freshly-ground black pepper
PREPARATION: Put dried porcini mushrooms in a small
bowl with 1/2 cup hot water. Let stand until
softened, about 20 minutes. Remove mushrooms and
strain liquid through a fine sieve. Return mushrooms
and liquid to the bowl; discard the sediment. Peel
and coarsely shred the potatoes and carrots. Peel and
coarsely chop the onion. Peel and mince the shallot.
Thinly slice the fresh mushrooms. Mince the bacon.
COOKING: Heat 5 tablespoons of the oil in a 6-quart
soup kettle. Add the bacon and onions and saute over
medium heat until the onions soften and the bacon is
translucent, about 2 minutes. Bring broth to a boil
in a large saucepan. Add the boiling broth to the
soup kettle along with the potatoes, carrots, porcini
mushrooms, and reserved mushroom liquid. Return to a
boil and simmer until vegetables are tender, about 10
minutes. Heat remaining oil in a large skillet. Add
the fresh mushrooms and salt and saute over medium
until mushroom liquid has evaporated, about 10
minutes. Add mushrooms to the soup kettle and simmer
for 30 minutes. Adjust seasoning if necessary.
SERVING: Ladle soup into warm bowls. Sprinkle with
parsley and ground black pepper. Serve immediately.
Makes 8 to 10 servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.
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