Stay Warm with a Hot Bowl of Porcini Mushroom Soup

While there is a chill still in the air, don't miss out on a scrumptious, yet healthy, bowl of hot soup! Porcini mushrooms, not always easy to find fresh, make a flavorful broth. You can make this one using dried Porcini and still get their aromatic flavor. This soup can be served as a first course dish, or you may want to make a meal of it.



Rustic Porcini Mushroom Soup

(copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition


4 ounces dried porcini mushrooms


1 cup dried chick peas (that have been soaked overnight and cooked in boiling water till tender) or use 32 ounces of canned chick peas that have been rinsed)

2 1/2 cups vegetable broth


1 scallion


1 tsp thyme


1 tablespoon flour


4 tablespoons + 2 tsps extra virgin olive oil


pinch of salt and pepper to taste


4 slices crusty thick, day old Italian bread


Place dried mushrooms in 1 cup warm water and let sit for 20 minutes. Drain chick peas. Puree 1 ½ cans in food processor. Place in a pan with vegetable broth. Stir with wooden spoon.



Puree remaining chick peas, finely chopped scallion, thyme, and drained mushrooms, then add to pan. Place on low to medium heat and bring to a boil. Stir with wooden spoon every so often. When boiling, lower heat and continue cooking for 30 minutes.


Add in flour and 4 tablespoons olive oil and stir with wooden spoon. Add in pinch of salt and pepper. Stir and continue to cook for 5 more minutes.


Preheat oven to broil. Place bread on cookie sheet and drizzle with 1 teaspoon olive oil. When golden, turn over and repeat.

Remove slices and cut each into 4 squares. Place 4 squares on bottom of each soup bowl and ladle soup on top.


Serve hot.

For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition winner of the Gourmand World Cookbook Awards