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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 teaspoons truffle oil |
4 cloves garlic, chopped |
1/2 pound portobello mushrooms, chopped |
1/2 pound mushrooms, chopped |
1/2 onion, chopped |
2 carrots, chopped |
1/2 pound calabaza, chopped |
3 bay leaves |
2 quarts chicken stock |
1 pound cooked white beans |
toast, as a garnish |
chopped tomatoes, as a garnish |
shredded mozzarella, as garnish |
Directions:
1. Saute in a large pot, in truffle oil, the garlic, mushrooms, onion, carrot, squash, and bay leaves until soft. Add chicken stock, cooked white beans and simmer for 15 minutes. Garnish with a piece of toast, some tomatoes, and some mozzarella. 2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
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