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Porcini Soup - {Zuppa Di Porcini With Mascarpone Crostini} Hits: 20  
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Date Added: April 15, 2008
Calories: 401
Serves: 4
Prep. Time: 0:00
Category: Mushrooms, Soups / Stews, Copy Cat / Restaurant
 
Ingredients:

1     tablespoon    extra-virgin olive oil
1     tablespoon    butter
1     small         onion
1     pound         porcini mushrooms
                    and caps cut into thin strips
1/4   cup           finely-chopped fresh Italian parsley
4     cups          Brown Chicken Stock
                    Salt
                    Freshly-ground black pepper
1/2   cup           mascarpone
1     tablespoon    chopped fresh rosemary leaves
1     teaspoon      freshly-ground black pepper
12                  thin baguette slices
Directions: one line for each direction. When saved the lines will be numbered.
  1. In a soup pot, heat the olive oil and butter together until the butter foams and subsides. Add the onions, porcini stems and parsley, reduce the heat to medium and cook, stirring regularly, until the mushrooms are very soft, occasionally moistening the pan with small amounts of the chicken stock.

  2. Once the vegetables are very soft, remove from heat and place the mixture in a blender. Blend to a fine consistency and return to the soup pot over low heat. Stir in the remaining chicken broth and season with salt and pepper. Bring to a boil, add the reserved porcini caps and simmer 20 minutes.

  3. In a small mixing bowl mix the mascarpone with the rosemary and the pepper. Smear the mascarpone mixture on to the baguette slices and place 3 smeared slices in each of 4 bowls. Ladle the soup over the crostini serve immediately.

  4. This recipe yields 4 servings.

Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 401 Calories from Fat 14.1%
Total Fat 7g
Cholesterol 8mg
Sodium 45mg
Carbohydrate 88g
Dietary Fiber 13g
Protein 11g
Points 8
Exchanges: 17 Vegetable

Rating: ()  
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-2B37) - from the TV FOOD NETWORK





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