Serves: 8
Total Calories: 246

8 cups homemade Meat Broth or a mix of half store-bought broth and half water
1 ounce dried porcini mushrooms
2 cups hot water
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 pound white mushrooms, thinly sliced
1/2 cup dry white wine
1 tablespoon tomato paste
1/2 cup heavy cream
Chopped fresh flat-leaf parsley, for garnish
salt and freshly ground black pepper

1 Prepare the broth, if necessary. Then, put the porcini mushrooms in the water and let soak 30 minutes. Remove the mushrooms from the bowl and reserve the liquid. Rinse the mushrooms under cold running water to removing any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl.

2 In a large pot, melt the butter over medium heat. Add the onion and garlic and cook 5 minutes. Stir in all of the mushrooms and cook, stirring occasionally, until the mushrooms turn lightly golden, about 10 minutes. Add salt and pepper to taste.

3 Add the wine and bring to a simmer. Stir in the broth, mushroom liquid, and tomato paste. Lower the heat and simmer 30 minutes.

4 Stir in the cream. Sprinkle with parsley and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 246
Calories from Fat: 113

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup