WILD MUSHROOM SOUP - Zuppa di Funghi

Cool evenings are perfect for this wild mushroom soup. The addition of Marsala wine adds a wonderful flavor to the soup. Marsala wine is a fortified wine named for the city in Sicily. This can be served as a first course in smaller bowls or as a main entree with a salad or panino. 

1 oz dried porcini mushrooms

1 oz dried portabella mushrooms

3 T avocado oil

3 T unsalted butter

1 lb wild mixed mushrooms (oyster, chanterelle, cremini) wiped clean and sliced

2 cipollini onions, cut in half and thinly sliced

2 shallots, cut in half and thinly sliced

3 cloves garlic, minced

3 T flour

2 t finely chopped fresh thyme leaves or 1 t dried thyme

2 bay leaves

Salt and freshly ground black pepper

1 cup Marsala wine

2 quarts chicken stock or broth

¼ cup chopped Italian parsley

Grated Parmigiano-Reggiano cheese

Italian bread, sliced and grilled or fried with a little extra-light olive oil

White truffle oil, for drizzling (optional)

Place the dried porcini and portabella mushrooms in a bowl and pour in enough boiling water to cover; set aside.

Heat the oil and butter in a large soup pot over medium-high heat.

Add the wild mushrooms and cook until golden and their liquid has evaporated about 20 minutes.

Remove the porcini mushrooms from the liquid, chop, and add to the pot. Save the liquid.

Add the cipollini onions and shallots and sauté another 10 minutes.

Add garlic and sauté another minute.

Sprinkle flour into pot and cook, while constantly stirring, for 2 minutes.

Add the thyme and bay leaves.

Add the wine to the pot and stir with a wooden spoon.

Strain the porcini and portabella liquid through a fine mesh strainer and add to the pot.

Add chicken stock and bring to a simmer.

Season to taste with salt and pepper.

Simmer, partially covered, for 30 minutes.

Before serving, remove bay leaves and stir in the chopped parsley.

Ladle into soup bowls, add a slice or two of the Italian bread, sprinkle with grated cheese and a little drizzle of truffle oil, if desired.

Serves 4

ELISABETTA GRECO NOVIELLO

This is Elisabeth, aka "Mamaw" in her kitchen in Richmond, Virginia, stirring the salted pasta water. She was always in her kitchen cooking. She was raised in Little Italy, New York City before moving to Portsmouth, Virginia. She met Ernesto Noviello who was from Montefalcione, Italy in Portsmouth. They were married on the 26th of October 1919. I took this photo back in the mid 1970s and told her to stir something. She stirred the boiling pasta water. Ernesto changed his name to Ernest Novello.

ROASTED CHICKEN LEGS WITH BACON & CRISPY CROUTONS

My husband absolutely loves this one-pot meal. It is an excellent autumn dish to serve for your family or guests. The bread gets so crispy but moist and delicious on the inside, but you can omit the bread if you prefer.

1 cup Italian or sourdough bread, chopped into bite-size pieces

4 whole chicken legs

4 slices applewood or peppered bacon, cut into 1-inch pieces

2 Yukon Gold potatoes or 1 sweet potato, peeled and cut into chunks

1 medium red onion or yellow onion, coarsely chopped

6 cremini mushrooms, cleaned, ends trimmed, left whole or cut in half

2 cloves garlic, minced

2 T unsalted butter, cut into pieces

2 T extra-light olive oil or avocado oil

4 sprigs oregano, leaves removed

4 sprigs thyme, leaves removed

¼ t red pepper flakes

Sea salt and freshly ground black pepper

Preheat oven to 375 degrees F.

On a large rimmed baking sheet, add the chicken legs.

Scatter the bacon around and on top of the chicken.

In a large bowl, combine the chopped bread, potatoes, onion, mushrooms, garlic, butter, oil, oregano leaves, thyme leaves, and red pepper flakes.

Toss to combine and pour over and around chicken legs.

Season to taste with salt and pepper.

Bake 45 minutes, or until chicken registers, in thickest part of thigh registers 170 degrees F.

Serves 4