Pappai Funghi (Mushroom & Bread Soup)

By Nemo

Ingredients

• 2 quarts chicken stock; can add add'l water
• 1 lb mushrooms (porchini or any assortme; sliced thin
• 2 cloves garlic; smashed
• 1 cup white wine
• 2-3 stems thyme; fresh or
• 1 branch rosemary; fresh
• 1/2 lb rustic bread (see NOTE) thick sliced
• 1 sm onion; diced

Details

Servings 1

Preparation

Step 1

In a heavy bottomed soup pot, put a good layer of olive oil to cover the bottom of the pan. Put garlic in pan and allow to warm. Do not allow garlic to burn. Remove garlic from pan and save. Add bread in a single layer to the bottom of the pan. Once the bread has toasted on both sides, remove to a towel. Contine to toast the bread in this manner until all slices are done. Set aside.

In the same pan, replace the garlic (add add'l oil as needed). Add onions and sweat them. Add mushrooms; salt and pepper to taste. Saute mushrooms until golden brown. When completed, deglaze with white wine and add soup stock. Bring to boil, add toast and 2-3 stems fresh thyme (or rosemary branch). Reduce to simmer until bread has completely disappeared (can whisk it with a spoon to help break up bread). The longer it cooks, the better it is. Season with add'l salt and pepper to taste (if needed). Serve with a drizzle of tuscan oil.

NOTE: Use Ciro bread (from LaPonzenella Bakery) or any "essential" bread. These tend to be more expensive. Do not use a bread such as Gais. Italian bread will disappear in the soup. French bread will not.

Can use tomatoes (canned or fresh) in place of mushrooms if desired.

This soup can be made a day or 2 in advance or frozen for longer storage.