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Soups and Stews | |
| 6 cups chicken broth 1 tablespoon fresh parsley, chopped 1/4 cup dried morels 3 tablespoons unsalted butter or olive oil 4 large garlic cloves, chopped 1/2 cup green peas (thawed if frozen) 1 can artichoke hearts Parmesan or Pecorino cheese, freshly grated salt & pepper to taste | |
| In a small bowl, cover morels with boiling water. Push mushrooms down so that all are under water. Soak mushrooms until they are pliable, then cut them into bite-sized pieces. Heat chicken stock to a simmer in a medium saucepan. In a hot skillet, saut� garlic, artichokes and mushrooms in butter or oil, then transfer them into the simmering stock. Add parsley, salt and pepper, and simmer covered for 15 minutes. Uncover, add the peas and simmer 5 minutes longer. Serve hot with grated cheese. | |
Unrated | |
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