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| Wild Mushroom Soup |
| Yields: 4 - 6 servings |
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| Ingredients |
| 1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 C olive oil
10 Roma tomatoes, chopped
8 oz fresh white mushrooms with stems removed, sliced
1 lb Shiitake mushrooms with stems removed, sliced
6 C water
1 T fresh basil, chopped (plush extra to garnish)
1 T fresh parsley
1 T fresh rosemary
1 T fresh thyme
salt and pepper
1/2 C pine nuts (toasted)
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| Method |
| Heat oil in a large saucepan over medium heat. Add onion and
cook until soft and golden. Add the garlic, tomatoes and
mushrooms.
Increase heat to high and cook, stirring often, until mushrooms
begin to release their liquid.
Stir in the water and herbs. Bring this mixture to a boil. Reduce
heat and simmer until vegetables are tender, about 30 minutes.
Season with salt and pepper. Serve with toasted pine nuts and
extra basil.
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