Mushrooms have a low fiber content, which is why the fiber in this dish comes from the bread. For best results, use Italian funghi porcini. This recipe is from Braimbridge & Jankovich’s book Healthy Eating for Your Bowel.
Ingredients
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30 grams dried porcini mushrooms
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4 tablespoons extra virgin olive oil
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1 large red onion, chopped
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3 stalks celery, finely chopped
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2 cloves garlic, chopped
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3 sprigs rosemary, finely chopped
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salt and freshly ground black pepper
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1.5 dl red or white wine
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1 can diced peeled tomatoes (400 grams)
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To serve with it
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4 slices sourdough bread (optional)
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1 garlic clove, halved (optional)
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25 grams freshly grated Parmesan cheese
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dash of extra virgin olive oil (optional)
Preparation
Soak the porcini in enough hot water for 15 minutes to just cover them.
Meanwhile, heat the olive oil in a pan and add the onion and celery. Let everything sauté for 15 minutes until the onion is translucent. Add the garlic and rosemary and sauté for a few minutes. Sprinkle with some salt and pepper.
Drain the porcini, collect the soaking liquid and stir the mushrooms into the onion mixture in the pan. Let it fry for a few minutes. Add the soaking liquid, but make sure that no sand from the porcini, which may be on the bottom, gets in. Pour the wine into the pan. Bring everything to a boil and cook until the liquid has almost evaporated.
Let the diced tomatoes cook gently until a thick sauce is formed. Add about 1⁄2 liters of water and let the stock simmer for 20 minutes.
Toast the bread and rub it with the cut garlic cloves while it is still warm. Ladle the soup into deep plates, sprinkle with the Parmesan cheese, drizzle with some olive oil if desired and serve with the toasted garlic bread.
Number of persons
4
Duration
60
Sources):
Energy |
343 kcal |
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