Wild mushroom soup

Ideas
4 servings Prep: 5 mins, Cooking: 8 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (6)

30.00 g porcini mushrooms
1.00 onion — chopped
1.00 fennel — bulb, sliced
2.00 stock — chicken
150.00 g pasta — angel hair
30.00 ml fresh Italian parsley — chopped
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Method:

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.



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