Wild mushroom soup

Recipe from: 8/1/2000 12:00:00 AM
Ingredients 7
Servings 4
Time 5 minutes plus soaking time

Ingredients

  • 30
    g
    porcini mushrooms
  • 30
    ml
    olive oil
  • 1
    onion, chopped
  • 1
    small head fennel, sliced (optional)
  • 2
    Litres
    chicken stock
  • 150
    g
    angel hair pasta
  • 30
    ml
    chopped flat-leaf parsley
 

Method

8 minutes
 
Soak porcini mushrooms in 250 ml water for two hours. Strain and reserve any remaining liquid. Cut into slices. Heat olive oil in a heavy pan and cook onion and fennel until softened. Add reserved liquid and chicken stock and bring to the boil. Add mushrooms and freshly ground black pepper. Return to boil and add pasta. Cook for about three minutes until al dente. Season and pour into bowls. Garnish with parsley and serve with crusty bread.
 

Read more on: soup
 

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