wild mushroom soup

zuppa maremmana

6 servings

To prepare mushrooms, brush with a damp paper towel. If ends of stems are tough or dry, trim them before slicing mushrooms.

• 6 thick slices country-style bread, lightly toasted
• 2 tablespoons extra-virgin olive oil
• 1 celery stalk, minced
• 1 medium carrot, minced
• 1 small onion, minced
• 12 ounces fresh chanterelle mushrooms, sliced
• 12 ounces fresh porcini mushrooms, sliced
• 1 teaspoon finely chopped fresh sage, plus extra for garnish
• Salt
• Freshly ground black pepper 
• 5½ cups chicken broth, preferably homemade, hot
• 4 roma tomatoes, seeded and chopped
• 3 tablespoons finely chopped flat-leaf parsley

Divide bread among shallow soup bowls.

Heat oil in a large heavy saucepan over medium heat. Add celery, carrot and onion. Cook, stirring occasionally, until vegetables are golden and softened, about 8 minutes. Add mushrooms, sage, pinch salt and pepper; stir to coat and cook until liquid mushrooms give off is evaporated and mushrooms begin to brown.

Add hot broth, bring to a gentle simmer and reduce heat to medium-low. Cover and cook for 5 minutes. Add tomatoes and continue cooking, covered, until flavors have blended, about 15 minutes more. Season soup with salt and pepper to taste; ladle over bread and sprinkle with parsley and sage.