Mushroom Soup

1 oz dried porcini mushrooms

3 tbsp Colavita Olive Oil

1 small bunch of herbs - we used thyme and rosemary

2 shallots, diced

1 tbsp minced garlic

1 lb fresh mushrooms like shiitake, portobello or button (a variety is nice), sliced

Salt and freshly ground black pepper

⅓ cup Marsala wine

4 cups chicken bone broth or chicken stock (use vegetable stock for vegetarian version)

1/4 cup heavy cream (optional)

Chopped fresh parsley leaves for garnish

Colavita Tartufolio for drizzling

Soak the dried mushrooms in 1 cup very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice them into small pieces.

Meanwhile, put the Colavita Olive Oil in a large pot that can later be covered over medium heat. Add the shallot and sauté, stirring occasionally, until soft, about 5 minutes. Add the garlic (turning down the heat if necessary) and saute 3 minutes more.

Turn the heat to medium high, and add the fresh mushrooms and the soaked mushrooms. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 10 minutes, stirring occasionally.

Add the Marsala wine to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble.

Add 4 cups of the stock or bone broth OR 3 cups and 1 cup of the reserved mushroom liquid and the herbs, and bring to a boil

Lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.

Discard the herbs. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (We like it a little chunky.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes.

Taste and adjust the seasoning; garnish with fresh thyme and a drizzle of Colavita Tartufolio.

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Mushroom Soup