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Italian   -   Porcini Mushroom Soup Au Gratin   adapted from Vivid Flavors

  • 1 Tablespoon Butter
  • 1 Large Onion -- thinly sliced
  • 2 Teaspoons Forest Fragrance
  • 2 Ounces Fresh Porcini Mushrooms
  • 2 Quarts Vegetable Broth
  • Salt -- to taste
  • 4 Wheat Chapati -- toasted until crisp
  • 2 Ounces Smoked Cheese
  • Sage Leaves -- for garnish
Directions melt butter in 3 quart stockpan. add onions and cook until tender. Add forest fragrance and cook for another minute. add mushrooms and stock. Simmer for 30 minutes. add salt to taste. Divide soup into 4 equal bowls. top each bowl with a toasted chapati and cover with grated smoked cheese. Place bowls on baking sheet with side and bake at 350 degrees for 20 minutes or until cheese is melted and soup is hot. Garnish with a sprig of sage and serve.
Serves 4
Time to Make 0:00

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