A chef worthy mushroom soup on the table in no time. This dish is a true explosion of flavor in your mouth, thanks to the great Funghi Porcini Secchi. The soup is so tasty that it will do just fine as an appetizer during your Christmas dinner. Serve with the Bruschetta Garlic Toast and the scallops and all you have to do is wait for your guests' eyes to glow with delight.
3 - 4 Servings
2 hours to 24 hours
Mushroom Soup with Scallops
Ingredients
1\/4 Cup
Dried Shiitake Mushrooms
2
Stock Cubes (mushroom or vegetable)
Chives
8
Scallops
4
Rosemary Sprigs
1 tbsp
Bruschetta Funghi
Bruschetta Toast
1 1\/2 tbsp
Arbequina EVOO
Preparation
- Soak the shiitake mushrooms in 1.5 liters of lukewarm water, preferably overnight, as the soaking water is used as the aromatic base for the soup.
- Drain the mushrooms (set aside the soaking water) and cut finely.
- Heat the mushroom water in a saucepan and dissolve the stock cubes in it.
- Let the Bruschetta Fungi spice mix soak in Arbequina extra virgin olive oil and spread it over the bruschetta toast.
- Fry the scallops in a little Arbequina EVOO, then skewer two scallops on a rosemary sprig.
- Fill the soup into 4 bowls, sprinkle with chives and serve with Bruschetta Toast.
