Mushroom Soup (Minestra Ai Funghi) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 25g/1 oz dried porcini mushrooms (boletus/cepes)(optional) | 225g/8 oz cultivated mushrooms | 3 tablespoons olive oil |
| 1.4 litres/2-1/2 pints chicken stock | 175g/6 oz spaghettini or vermicelli pasta | salt and freshly ground black pepper |
| 2 tablespoons finely chopped flat-leaf parsley | ||
| 1 | If using dried porcini, soak in warm water for 20 minutes. Drain, rinse and pat dry with kitchen paper. Cut into thin strips. Trim the mushroom stems. Whipe off any soil with a damp cloth but do not wash. Cut into thin slices. |
| 2 | Heat the oil in a large saucepan. Add the mushrooms and cook, stirring constantly, until liquid begins to run. Add the stock and bring to the boil. Cover and boil for 5 minutes. Add the pasta, stir well and boil, uncovered, for about 10 minutes, until the pasta is tender. Add salt and pepper to taste, ladle into bowls and sprinkle with parsley. Serve hot. |