RIBOLLITA NO. 2

Here's another version of an Italian soup recipe we ran last week. Let's Eat subscriber Cyndy Hodge reports that she has eaten it often in Italy with lots of garlic. It's also a good way to use up leftovers. Vary the amounts of ingredients below depending on what you have available, how many mouths you have to feed and how much you love garlic.

Ingredients

Several slices good bread

Olive oil

Butter

Roasted chicken (leftover or from a supermarket deli), cut into bite-size pieces

Sliced mushrooms

Minced garlic

Chicken broth

Fresh basil

Grated Asiago or Romano cheese

Directions

Brush bread with olive oil and toast under broiler until golden.

In a soup pot, melt butter. Add chicken, mushrooms and garlic, cooking for several minutes. Add broth. Cook until everything is heated through and mushrooms are of desired texture.

Divide toasted bread between soup bowls. Divide soup between bowls, sprinkle with basil and cheese and serve.