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Porcini Mushroom Soup
- 2 ounces of dried porcini mushrooms
- 1/3 cup extra virgin olive oil
- 3 shallots, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
- 3 large cloves garlic, finely chopped
- 4 cups water
- 1 1/2 - 2 teaspoons salt
- Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.
Directions:View on 101 Cookbooks
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