Zuppa di Porcini with Mascarpone Crostini: Porcini Soup

Name: Zuppa di Porcini with Mascarpone Crostini: Porcini Soup
Prep time: 5 h 5 min
Cook time: 5 h 5 min
Total time: 5 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 12 slices 12 thin slices baguette, toasted; 1 teaspoon freshly ground black pepper; 1 Tbsp black peppercorns; 1 Tbsp butter; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kgs chicken wings, backs, and bones; 1 Tbsp chopped fresh rosemary leaves; 118 milliliters mascarpone; 1 Tbsp extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 small onion, finely diced; 2 onions, coarsely chopped; 1 bunch parsley stems; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 4 servings Salt and pepper; 2 Tbsps tomato paste; 454 grams porcinis, stems roughly chopped, caps cut into thin strips

Zuppa di Porcini with Mascarpone Crostini: Porcini Soup might be just the main course you are searching for. This recipe makes 4 servings with 1057 calories, 52g of protein, and 64g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. This recipe is typical of Mediterranean cuisine. A mixture of baguette, pepper, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for Autumn.

Instructions

In a soup pot, heat the olive oil and butter together until the butter foams and subsides.

Ingredients you will need

Olive Oil

Butter

Soup

Equipment you will use

Pot

Add the onions, porcini stems, and parsley, reduce the heat to medium and cook, stirring regularly, until the mushrooms are very soft, occasionally moistening the pan with small amounts of the chicken stock.

Ingredients you will need

Chicken Stock

Mushrooms

Parsley

Onion

Equipment you will use

Frying Pan

Once the vegetables are very soft, remove from heat and place the mixture in a blender. Blend to a fine consistency and return to the soup pot over low heat. Stir in the remaining chicken broth and season with salt and pepper. Bring to a boil, add the reserved porcini caps and simmer 20 minutes.

Ingredients you will need

Salt And Pepper

Chicken Broth

Vegetable

Soup

Equipment you will use

Blender

Pot

In a small mixing bowl mix the mascarpone with the rosemary and the pepper. Smear the mascarpone mixture on to the baguette slices and place 3 smeared slices in each of 4 bowls. Ladle the soup over the crostini serve immediately.

Ingredients you will need

Mascarpone

Baguette

Crostini

Rosemary

Pepper

Soup

Equipment you will use

Mixing Bowl

Ladle

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle