| Recipe from the Black Countess of Mushroom Soup Ingredients500 g porcini mushrooms1 pepper4 tablespoons extra virgin olive oil500 ml vegetable stock300 g peeled tomatoes1 bunch of parsley1 onion, pepper PreparationClean the mushrooms: remove the earthy part of the stems by removing them with a knife, brush them with a brush with soft and dry bristles and then gently rub them with a damp cloth to remove the last residue of earth. Cut them into slices about 1/2 cm thick. Wash the pepper, cut it into layers, remove the seeds and white veins, then cut it into cubes. Peel and chop the onion, then fry it in a saucepan with the oil. Add the pepper to the fried mixture, season with salt, add a couple of spoonfuls of broth and stew for about ten minutes. Add the mushrooms and continue cooking for another 5 minutes, stirring constantly. Chop the peeled tomatoes and pour them over the mushrooms. Add the hot broth, season with salt and pepper and simmer over a very low heat for another 20 minutes. Clean the parsley, wash the leaves, dry them and chop them finely. At the moment of serving, sprinkle the soup with the chopped parsley. |
