Francesca (Gentile) Lia, Sersale, Catanzaro
This is a recipe that was taught and handed down to me by my mother. —Rita
(Yield: 4 servings)
3 tablespoons extra-virgin olive oil
1 onion (finely sliced)
6½ cups Porcini mushrooms (sliced)
2 cups peeled tomatoes (14 ounce can)
1 green sweet pepper (diced)
4 cups chicken broth (warmed)
⅛ teaspoon freshly ground pepper
salt
½ day-old Calabrese loaf (cut into large cubes)
1. Warm oil in saucepan over medium heat and cook onions until translucent.
2.Add mushrooms and cook for another 5 minutes. Add tomatoes and peppers; continue cooking until boiling. Add broth and freshly ground pepper and reduce heat to simmer (add more broth if you like).
3.Cook for another 10 minutes and re-season.
4.Arrange 4 bowls filled with cubed bread and ladle soup into each so bread is covered.
Serve hot.