/ / Mushroom and Tomato Soup Recipe

Mushroom and Tomato Soup Recipe

Ingredients:
  • White mushrooms - 30 Grams (dried)
  • Olive oil - 2 items. Spoons
  • Leeks - 2 pieces
  • Salt and ground black pepper - - To taste
  • Garlic - 1 piece
  • Mushrooms - 450 Grams
  • Fennel seeds - 1/2 teaspoons
  • Bay leaves - 2 pieces
  • Tomato paste - 1 st. a spoon
  • Tomatoes - 600 Grams
  • Marsala wine - 1/2 cup
  • Vegetable broth - 4 glasses
Instructions

Soak the ceps in 1 glass of warm water untilSoftness, about 20 minutes. Drain and cut into large pieces. Strain the water from the mushrooms through the cheesecloth and set aside. In a large saucepan, heat the oil over medium heat. Add the leeks, season with salt and pepper and fry for 5 minutes. Add the garlic, ceps and chopped mushrooms, season with salt and pepper. Cook for 7 minutes until the mushrooms begin to acquire a brown color. Add the seeds of dill, bay leaf, tomato paste, tomatoes and cook for 3 minutes. Add wine (if you will use it), liquid from white mushrooms and vegetable broth. Reduce heat and simmer for 30 minutes. Remove laurel leaves before serving.

Servings: 4

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