Toscano Soup

Ingredients

• 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

Directions

Saute in a large pot, in truffle oil, the garlic, mushrooms, onion, carrot, squash, and bay leaves until soft. Add chicken stock, cooked white beans and simmer for 15 minutes. Garnish with a piece of toast, some tomatoes, and some mozzarella.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.