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Ingredientes
- 250 gm Fresh porcini or possibly oyster mushrooms, or possibly 10g (1/4oz) dry porcini + 200g (7oz) large flat mushrooms (8oz)
- 2 Tbsp. Extra virgin olive oil, up to 3
- 1 med -size onion, sliced
- 1 x Celery stick, minced
- 1 x Garlic clove, minced
- 4 x Ripe tomatoes, skinned and minced, or possibly a 230g (8oz) can of minced tomatoes
- 375 gm Cooked chick-peas or possibly a 432g, (15z) can of chick-peas, liquid removed and rinsed (12oz)
- 1 Tbsp. Dry oregano
- 750 ml Water, about (11/4 pints) Salt and pepper
Direcciones
- 1. If using dry porcini, put them in a bowl, cover with tepid water and leave to soak for 30 min, then drain. (The mushroom soaking water can be reserved for using in stock, but it will need to be strained first to remove any grit.)
- 2. Slice the fresh mushrooms thickly.
- 3. Heat the oil in a saucepan, add in the onion, celery and garlic and fry for 5-10 min or possibly till the vegetables are transparent.
- 4. Add in the fresh mushrooms to the fried vegetables and continue to fry for about 3 min or possibly till they have softened.
- 5. Add in the tomatoes, chick-peas, oregano, dry mushrooms, if using, and sufficient water to cover.
- 6. Bring to the boil, then reduce the heat, cover and simmer for a further 10 min (20 min if dry porcini have been used).
- 7. Season with salt and pepper and serve.
- NOTES : This earthy soup comes from the remote wooded areas of Tuscany where wild boars still roam. If fresh porcini are not available, use oyster mushrooms, or possibly use dry porcini with large flat mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 210 | |
| Calories from Fat 72 | 34% |
| Total Fat 8.25g | 10% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 567mg | 16% |
| Total Carbs 27.97g | 7% |
| Dietary Fiber 6.6g | 22% |
| Sugars 2.3g | 2% |
| Protein 7.16g | 11% |
