Cool winter nights are a good time to serve soup and salad. Little glass of red wine would be nice as well!
Crema di Funghi (Italian)
Serve 4
6 Tbs. (90 ml) olive oil
2 medium chopped red onions
1 pound (45o g) organic crimini or white mushrooms, thinly sliced
4-6 Tbs. (60-90 ml) Dry Marsala*, vermouth, or Sherry (substitution: orange, pear or peach juice)
1 28-ounce (790 g) Fire roasted diced tomatoes and their juice
¼ cup (60 ml) chopped thyme leaves (=4 Tbs./60 g dry thyme)
4 cups (450 ml) mushroom broth
Parmesan (or dairy free mozzarella)
some chopped parsley
1. Heat oil in a soup pot over medium heat.
2. Add onions and sauté until translucent.
3. Add mushrooms and cook until they release their juices, about 15 minutes.
4. Add marsala/juice, thyme, and broth.
5. Bring to a boil, reduce, and simmer 20 minutes.
6. Serve with grated parmesan/dairy-free cheese, chopped parsley and thyme on top.
* cooking wine from Sicily
-modified "New Seasons"
