Catalan Mushroom Soup from Sud de France by Caroline Conran
This is a splendid soup which can be made with mushrooms you have picked or with cultivated mushrooms. If you use foraged fungi, it will not matter too much if they are less than perfect specimens,...
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Ingredients
- salt, pepper
- 300 g tomatoes, skinned and chopped
- 25 g dried ceps, soaked in 500ml warm water for 30 minutes
- 750 ml chicken stock
- ½ tsp hot pimentón;
- 4 slices of country bread, fried in olive oil - or toast
- 25 g vermicelli
- 2 cloves garlic, chopped
- 3 tbsp olive oil
- 2 small onions, chopped
- 175 g fresh mushrooms, wild or cultivated, or a mixture of both, chopped into 2 cm pieces
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