Toscano Soup

• 3 teaspoons truffle oil
• 4 cloves garlic, chopped
• 1/2 pound portobello mushrooms, chopped
• 1/2 pound mushrooms, chopped
• 1/2 onion, chopped
• 2 carrots, chopped
• 1/2 pound calabaza, chopped
• 3 bay leaves
• 2 quarts chicken stock
• 1 pound cooked white beans
• Toast, as a garnish
• Chopped tomatoes, as a garnish
• Shredded mozzarella, as garnish

1. Saute in a large pot, in truffle oil, the garlic, mushrooms, onion, carrot, squash, and bay leaves until soft.
2. Add chicken stock, cooked white beans and simmer for 15 minutes.
3. Garnish with a piece of toast, some tomatoes, and some mozzarella.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
5. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

truffle oil, garlic, portobello mushrooms, mushrooms, onion, carrots, calabaza, bay leaves, chicken stock, white beans, tomatoes, mozzarella

Taken from www.foodnetwork.com/recipes/toscano-soup-recipe.html (may not work)