Mediterranean Mushroom Soup

4 C vegetable broth, or water
1/4 onion, large; finely chopped
7 oz portabello or shitake mushrooms
2 TBS EVOO
1 tomato, peeled and finely diced
3 bread slices, thin and toasted

For picada:
3 almonds, ground
1 clove, ground
1/4 tsp salt
pinch of saffron (back-up = smaller pinch of turmeric)
2 TBS reserved vegetable broth or water

1. Wash and chop mushrooms. Chop them into 4-6 pieces.
2. Cook EVOO in large soup pot, then add mushrooms.

3. Allow to cook for a few minutes then add onion.

4. When onion becomes nearly translucent, add tomato and continue to cook for approximately 5-8 minutes.

5. Add broth/water. Wait for it to boil.

6. Add toasted bread slices and salt. Cook for 15 mintues on medium-low.

While soup is cooking, make picada.

Grind almonds, garlic, salt and saffron then add to reserved broth.

Add picada to soup.

Serving Size: Approximately 6 cups

Number of Servings: 5

Recipe submitted by SparkPeople user BRM2010.