Mushroom Soup (zuppa Dei Funghi)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 onion, finely chopped
• 1 lb 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

Recipe

• 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.