* Exported from MasterCook *
Italian Wild Mushroom Soup - Minestra di Funghi Selvatici
Recipe By :La Cucina de Lidia by Lidia Bastianich
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 30%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the soup:
8 pieces dried porcini mushrooms -- (2/5 ounce)
5 tablespoons olive oil
2 slices soy bacon -- cbopped fine
1 medium onion -- cbopped
2 medium potatoes -- peeled
2 medium carrots -- whole
1 large shallot -- chopped
2 1/2 quarts chik'n stock -- or broth
1/2 teaspoon salt -- or to taste
For the fresh mushrooms:
5 tablespoons olive oil
2 pounds wild mushrooms -- cleaned and sliced
Freshly ground pepper -- to taste
1/4 cup chopped Italian parsley
In 1 1/2 cups of warm water, presoak the dried porcini about 20 minutes,
until softened. Drain, reserving all but the last 2 teaspoons of the
steeping liquid (to avoid unwanted sediments), remove and rinse the
softened porcini.
In a 5-quart pot, heat 5 tablespoons olive oil, add the bacon and onion,
and sauté until translucent. Add the potatoes, carrots, and shallot, and
cook 2 minutes over medium heat, stirring constantly. Add the stock,
drained porcini, reserved soaking liquid, and salt, and bring to a boil.
Reduce the heat and keep on low boil about 10 minutes, until the
vegetables are tender.
To prepare the fresh wild mushrooms, heat the olive oil in the large
skillet and sauté them in batches, over medium-high heat, until all water
has evaporated, about 7 minutes per batch. Transfer the mushrooms to the
soup pot and simmer 30 minutes, skimming occasionally. Add the pepper and
parsley, and serve piping hot.
Serves 6
Notes: The soup is best when made with several varieties of fresh wild
mushrooms (porcini, shiitake, chanterelle, hen-of-the-woods, etc.), but
even a single variety will produce an excellent soup. Other types of dried
mushrooms may be substituted for the dried porcini specified, but porcini
are preferable.
AuthorNote: Every cook in our part of Istria had her own version of wild
mushroom soup. This one was devised by my Great Aunt Santola, a widow, who
cooked the soup for the whole courtyard at Busoler. She would come home
and pick over the mushrooms she had gathered, separating those to be
sauteed from those earmarked for other uses. Mostly trimmings and stems
were reserved for her soup. When I was old enough to begin gathering my
own mushrooms, I was allowed to pick only the unmistakably safe varieties,
like champignons and porcini, and forbidden to eat any before my aunt
approved them. The traditional belief was that the poisonous mushrooms
could be detected by cooking them in water with a piece of brass; if the
brass turned green, the mushrooms were unsafe. As a further precaution,
the oldest woman in a household had the dubious honor of tasting the
mushrooms before they were served to other members of the family
Cuisine:
"Italian"
Source:
"101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
"March 2013"
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Per Serving (excluding unknown items): 741 Calories; 25g Fat (27.3%
calories from fat); 20g Protein; 129g Carbohydrate; 20g Dietary Fiber; 2mg
Cholesterol; 341mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 24
Vegetable; 4 1/2 Fat.
Nutr. Assoc. : 0 0 0 68 0 0 0 0 0 0 0 0 904544 0 0
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