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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A true Italian peasant dish. This one will be rib-sticking and can easily be a lunch meal by itself. Ingredients:
3 oz. fresh porcini mushrooms (hard to find) or sliced white button mushrooms (i usually add a few more) |
3 tbl. extra virgin olive oil |
2 links italian sausage skinned and crumbled (hot or sweet, your call) |
1 large yellow onion, chopped |
1 celery stalk, chopped 1/4 thick |
10 oz. plum tomatoes, peeled and chopped |
6 cups water |
salt |
pepper |
6 1 1/2 slices crusty italian bread (country style if available) |
Directions:
1. If using fresh porcinis, clean, trim and slice them; set aside
2. In a large stock pot over low heat, warm the olive oil.
3. Add the sausage and onion and gently saute, stirring freuenty until the onion is translucent.
4. Add the celery, mushrooms, tomatoes, and water.
5. Bring to a boil and season with salt and pepper to taste.
6. Allow the soup to gently boil for 15 minutes.
7. While soup s cooking, toast the bread slices until golden, and place in bottom of each soup bowl.
8. Pour the boiling soup over the toast in each dish.
9. Serve with grated cheese and crushed red pepper flakes on the side for those that like it.
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