Zuppa di Porcini
My trip to Italy (specifically Tuscany) inspired this vegetarian version of a traditional Tuscan dish.
Yields: 4-6 servings
| 2 | oz. (56.7 g) dried porcini mushrooms |
| 1/3 | C extra virgin olive oil |
| 3 | shallots, chopped |
| 1 | tablespoon fresh rosemary, finely chopped |
| 1 1/2 | pounds small new potatoes, cut into 1/3-inch pieces |
| 3 | large cloves garlic, finely chopped |
| 4 | C water |
| 1 1/2 - 2 | tsp salt |
| Optional Toppings: Sun-dried tomatoes, chives, or roasted chestnuts |
Soak the porcini in 2 C of hot water for about 15 minutes, or until they are soft. Set aside.
Heat a splash of the olive oil in a large thick-bottomed pot, saute the shallots for a couple of minutes, then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 cups of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well, it’s important in a simple soup like this.
Serve as is or topped with any number of the ingredients listed up above.
tixrus
- This recipe viewed 125 times.
- Source: 101 cookbooks
- Published on April 03, 2009.
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