Tuscan Soup with Saffron Milk Caps

Name: Tuscan Soup with Saffron Milk Caps
Cuisine: Italian
Ingredients: 200 g fresh ceps or 40 g dried ceps, soaked in warm water for 30 minutes; 200 g fresh ceps or 40 g dried ceps, soaked in warm water for 30 minutes; 500 g saffron milk caps; 200 g fresh ceps or 40 g dried ceps, soaked in warm water for 30 minutes; 500 g saffron milk caps; 4 slices bread (preferably Tuscan), toasted; 6 basil leaves, torn; 600 ml chicken or vegetable stock, hot; 4 slices bread (preferably Tuscan), toasted; 400 g tomato pulp (fresh or canned); 600 ml chicken or vegetable stock, hot; 4 garlic cloves; 4 tbsp extra virgin olive oil; salt and pepper to taste; salt and pepper to taste; 60 g Parmesan or pecorino cheese, freshly grated; 60 g Parmesan or pecorino cheese, freshly grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

The original Tuscan dish is made with ceps, but the addition of the saffron milk caps, with their nuttiness and colour, makes it new and interesting. Both mushrooms are freely and freshly available in autumn, but should you have only the saffron milk caps, then you can add the ubiquitous dried ceps for flavouring. In this case, increase the amount of saffron milk caps to 600 g.

Ingredients

Europe
Italy
Soup
Autumn

Ingredients

Method