Mushroom Soup (Zuppa Dei Funghi)

• 14 cup extra virgin olive oil
• 1 onion, finely chopped
• 1 lb white mushroom, trimmed and sliced
• 1 lb shiitake mushroom, stems removed, sliced
• 1 ounce dried porcini mushrooms, soaked in warm water for 20 minutes, drained, cleaned of any grit
• 2 garlic cloves, minced
• 14 cup dry marsala
• 1 tablespoon tomato paste
• 14 cup coarsely chopped Italian parsley
• 5 cups hot beef broth (Beef Broth (Brodo Di Manzo))
• italian crouton (large crostini)
• grated parmesan cheese
• salt
• fresh ground black pepper

1. Heat oil in a soup pot; add in onion; cook until soft.
2. Add in the garlic and mushrooms; stir/saute until mushrooms are nearly tender.
3. Add in the Marsala; deglaze the pan over high heat.
4. Add in the tomato paste and parsley; stir to mix tomato paste into the mushrooms; cook 1-2 minutes.
5. Add in the beef broth; bring to a simmer.
6. Cook for 30 minutes; taste and season with salt and pepper.
7. Place a large crostini in individual bowls and pour the soup over them; serve with sprinkled parmesan cheese.

extra virgin olive oil, onion, white mushroom, shiitake mushroom, porcini mushrooms, garlic, marsala, tomato paste, italian parsley, hot beef broth, italian crouton, parmesan cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/mushroom-soup-zuppa-dei-funghi-245242 (may not work)