Toscano Soup

Name: Toscano Soup
Ingredients: 3 teaspoons truffle oil; 4 cloves garlic, chopped; 1/2 pound portobello mushrooms, chopped; 1/2 pound mushrooms, chopped; 1/2 onion, chopped; 2 carrots, chopped; 1/2 pound calabaza, chopped; 3 bay leaves; 2 quarts chicken stock; 1 pound cooked white beans; Toast, as a garnish; Chopped tomatoes, as a garnish; Shredded mozzarella, as garnish

13 ingredients

5 steps

Ingredients

3 teaspoons truffle oil
4 cloves garlic, chopped
1/2 pound portobello mushrooms, chopped
1/2 pound mushrooms, chopped
1/2 onion, chopped
2 carrots, chopped
1/2 pound calabaza, chopped
3 bay leaves
2 quarts chicken stock
1 pound cooked white beans
Toast, as a garnish
Chopped tomatoes, as a garnish
Shredded mozzarella, as garnish

Directions

1

Saute in a large pot, in truffle oil, the garlic, mushrooms, onion, carrot, squash, and bay leaves until soft.
2

Add chicken stock, cooked white beans and simmer for 15 minutes.
3

Garnish with a piece of toast, some tomatoes, and some mozzarella.
4

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
5

The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.