Mushroom Soup, Ristorante Toscano's

By arthurlemay

Ingredients

• 4 tablespoons olive oil
• 1/2 carrot, peeled and diced
• 1 stalk celery, diced
• 1/2 onion, chopped
• 5 tomatoes diced
• 1 pound porcini, mushrooms, sliced
• 5 sage leaves
• 1 quart chicken stock
• 1 quart water
• salt and pepper to taste
• 1 cup croutons, for garnish

Preparation

Step 1

Heat the olive oil in a stockpot over medium-low heat. Add the carrots, onions and celery. Brown for 5-7 minutes. Add the mushrooms, tomatoes, sage leaves, stock and water. Let simmer for 30 minutes.

Salt and pepper to taste and serve with the croutons.