Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 Toscano Soup Recipe courtesy Palazzo, Playacar, Mexico3 teaspoons truffle oil 4 cloves garlic, chopped 1/2 pound portobello mushrooms, chopped 1/2 pound mushrooms, chopped1/2 onion, chopped2 carrots, chopped 1/2 pound pumpkin, chopped 3 bay leaves2 quarts vegetable stock (or use Mckays Chicken style seasong to make Chicken stock) 1 pound cooked white beansToast, as a garnishChopped tomatoes, as a garnishShredded mozzarella, as garnish Saute in a large pot, in truffle oil, the garlic, mushrooms, onion, carrot, squash, and bay leaves until soft. Add chicken stock, cooked white beans and simmer for 15 minutes. Garnish with a piece of toast, some tomatoes, and some mozzarella. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Yield: 4 servingsPrep Time: 15 minutesCook Time: 15 minutesDifficulty: Easy Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 Get your FREE download of MSN Explorer at http://explorer.msn.com. Quote Link to comment Share on other sites More sharing options...
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