Italian Mushroom Pesto Soup
Italian Mushroom Pesto Soup
Pecan Basil Pesto:
2 cups fresh basil leaves
1 cup chopped pecans
1/2 cup shaved parmesan cheese
1/2 cup extra virgin olive oil
sea salt and pepper
In the large bowl of a food processor, puree the basil, pecans, and cheese. Drizzle in the olive oil and salt and pepper. Set aside.
Soup:
1 Tbs. olive oil
2 cups wild mushrooms, sliced
1/2 lb. Italian sausage
4 cups mushroom stock
Heat the olive oil in a large stock pot over medium heat. Add the mushrooms and sauté until they release their juice. Add the ground sausage meat, breaking apart with the back of a wooden spoon, and cooking, on low, until done. Add the stock and simmer for about 10 minutes.
Stir in the pesto and serve topped with additional shaved parmesan.
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