Zuppa Di Funghi
| Yield: | 10 Servings |
| Categories: | Elba, Soups, Tuscany |
| 1 1/2 | oz | Dried Porcini mushrooms |
| 3 | oz | Prosciutto |
| 15 | Sprigs Italian parsley, leaves only | |
| 1 | Medium-sized garlic clove, peeled | |
| 1/4 | c | Olive oil |
| Salt, to taste | ||
| Freshly ground black pepper, to taste | ||
| PLUS | ||
| 2 | qt | Chicken broth, preferably home made, defatted |
| 1 3/4 | lb | All-purpose potatoes, peeled, cut in 2" cubes |
| To serve: | ||
| 16 | Heaping TBS croutons | |
| 2 | c | Vegetable oil (1/2 sunflower,1/2 corn) |
| 1 | Very large garlic clove, peeled | |
| Salt, to taste | ||
| Freshly ground black pepper, to taste | ||
| 8 | lg | Basil leaves |
| 8 | Sprigs Italian parsley, leaves only |
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