Porcini Mushroom Soup from ThriftyTuscany.com

Many town fairs and culinary events in Tuscany that occupy the calendar from the beginning of September until mid October. The undiscussed king of any Tuscan table in this season is the mushroom, especially the porcini variety, to which many fairs are especially dedicated. The porcino mushroom is very flavorful and not bitter at all when cooked. Beware of this as many times exporters from other countries dry boletus edulis (porcini mushroom) with tylopilus, a very similar variety, especially when dried. The flavor is very bitter, however, spoiling the delicate taste of porcini.

This recipe is perfect for the coming fall and winter months. It is a hearty and delicate soup, which is best prepared using fresh mushrooms. However, if fresh porcini are too hard to find, you may use frozen quality ones. Finally, dried mushrooms are highly unadvised, especially for the above reason.
Ingredients for 4 people:
400 grams of fresh porcini mushrooms, 5 tablespoons of extra virgin olive oil, 2 garlic cloves, 1 small branch of catmint, half a glass of dry white wine, salt, pepper, a handful of minced parsley, one liter of meat stock, 8 thin slices of toasted Tuscan bread.
Preparation:

Note on mushroom cleaning: Mushrooms basically are sponges. Never use water to clean them, as they will suck it in and discharge it while cooking, losing important nutrients and part of their flavor. You will only need a knife and a gentle brush. First, gently but thoroughly brush each mushroom to remove any dirt or dead vegetation that may be attached to it. Finally use your knife to cut away any rotten or dirty area that is impossible to remove with your brush. Now your mushrooms are ready for cooking.

Cut the mushrooms into candy-sized chunks, both the cap and the stem. Since you will be using them to make a soup, quickly rinse the pieces under cold running water, this will not spoil your recipe. Set the porcini to rest.

Mince the garlic mixing it with the parsley, then set them in a pan with hot olive oil to sautè. As soon as the garlic changes color becoming yellow, add the mushrooms, the catmint, salt and pepper to taste and the white wine, then mix thoroughly. Heat up the meat stock to boiling point, then add it to the other ingredients. Let cook for no more than ten minutes.

Prepare the bowls setting an equal portion of toasted bread in each, then pour the soup on it. Serve the soup hot. The bread may be rubbed with garlic prior to pouring the soup, and you may also sprinkle some minced parsley on top of the soup. The best presentation for this soup is in earthenware bowls.

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