Ingredients
- 1 cup dried porcini mushrooms
- 1 cup dried shitake mushrooms
- 4 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 2 cloves garlic
- 2 tbsp. fresh chopped thyme
- 2 tbsp. fresh chopped oregano
- 2 tbsp. fresh chopped parsley
- 4 cups good quality chicken broth
- 1/2 cup parmesan, roughly grated
- 3 cups pre-cooked pennette (or other pasta)
- 4 cups spinach, roughly chopped
- 1 cup cream or half and half
- salt and pepper to taste
- chopped parsley to garnish
- aleppo pepper to garnish (optional)
Method
- Soak each cup of mushrooms in 2 cups of water for about 20 minutes, until tender.
- Add olive oil and butter to a large soup pot or a dutch oven. Heat on medium and once melted, add garlic and sauté for 2-3 minutes.
- Add in thyme, oregano and parsley. Saute for an additional 2 minutes.
- Add in chicken broth, mushrooms (chop porcini) mushroom broth and parmesan. Lower heat and simmer for 10 minutes.
- Add in 3 cups pennette, spinach and cream or half and half. Add salt and pepper to taste. Simmer for 5-7 more minutes.
- Ladle soup into bowls and garnish with parsley and optional aleppo pepper.