Mushroom Soup (Zuppa Dei Funghi)

Prep Time: 45 Minutes

Cook Time: 30 Minutes

Ready In: 75 Minutes

Servings: 6

Cucina Rustica

Ingredients:

1/4 cup extra virgin olive oil

1 onion, finely chopped

1 lb white mushroom, trimmed and sliced

1 lb shiitake mushroom, stems removed, sliced

1 ounce dried porcini mushrooms, soaked in warm water for 20 minutes, drained, cleaned of any grit

2 garlic cloves, minced

1/4 cup dry marsala

1 tablespoon tomato paste

1/4 cup coarsely chopped italian parsley

5 cups hot beef broth (beef broth (brodo di manzo))

italian crouton (large crostini)

grated parmesan cheese

salt

fresh ground black pepper

Directions:

1. Heat oil in a soup pot; add in onion; cook until soft.
2. Add in the garlic and mushrooms; stir/saute until mushrooms are nearly tender.
3. Add in the Marsala; deglaze the pan over high heat.
4. Add in the tomato paste and parsley; stir to mix tomato paste into the mushrooms; cook 1-2 minutes.
5. Add in the beef broth; bring to a simmer.
6. Cook for 30 minutes; taste and season with salt and pepper.
7. Place a large crostini in individual bowls and pour the soup over them; serve with sprinkled parmesan cheese.

By RecipeOfHealth.com