MUSHROOM SOUP WITH TOMATOES

Tomatoes make a tasty soup base because they bring out the best in other vegetables, as well as complementing meats and fish, but they work especially well with mushrooms. In fact, this is one of my favorite soups because it contains my all-time favorite vegetables -- tomatoes and mushrooms. Mangia!

             ½ cup Colavita Extra Virgin Olive Oil, more if needed
             ½ pound shiitake mushrooms, stems removed and sliced
             ½ pound button mushrooms, chopped
             1 small yellow onion, chopped
             2 cloves garlic, crushed
             Salt to taste
             Freshly ground black pepper to taste
             1 bunch fresh thyme, or 2 teaspoons dried thyme
             1 teaspoon fresh oregano or a pinch of dried oregano
             ½ cup white wine*
             8 fresh plum tomatoes, peeled and diced
             1 quart chicken stock
             1 tablespoon Colavita white wine vinegar
             1 tablespoon tomato paste
             ½ cup chopped fresh Italian parsley

Yields approximately 2 quarts.
Serves 10 as an appetizer.

In a large pot, heat the Colavita Extra Virgin Olive Oil and sauté the mushrooms (add more oil if necessary). Once the mushrooms are cooked, set aside, and in the same pan sauté the onion and garlic in some additional oil, season, add the herbs and the mushrooms. Increase the heat and deglaze with the white wine. Add the fresh tomatoes, stock, vinegar, and tomato paste. Allow to simmer for 30 to 45 minutes. Add the parsley and serve.

*Suggested Wine: Bolla Pinot Grigio.