1/3 cup pine nuts
2 tablespoons extra virgin olive oil
2 tablespoons whole butter
1 large yellow onion (finely diced)
2 tablespoons garlic (minced)
10 Roma tomatoes (diced)
1 pound fresh shitaki mushrooms (stems removed, sliced)
1/2 pound fresh crimini mushrooms or whole button mushrooms (sliced)
3 tablespoons flour
6 cups vegetable stock (canned is fine, use low sodium if possible)
1 tablespoon flat leaf parsley (Italian - minced)
1 teaspoon fresh thyme (minced)
1 teaspoon fresh rosemary (minced)
salt and pepper to taste
Preheat an oven to 350 degrees. Spread the pine nuts evenly on a sheet pan (cookie sheet) and toast until fragrant and golden (5 minutes approximately). Remove from the oven and let cool, reserve.
In a large heavy stock pot over a medium flame warm the olive oil and the butter. Add the onion and saute frequently until soft and golden brown (about 5 minutes). Add the garlic, tomatoes and mushrooms and continue to saute for another 5 to 10 minutes stirring often. Once the mushrooms begin to release there cooking liquid add the flour and stir to create a roux to thicken the soup.
Add the stock and herbs and bring to a boil, once the soup has reached a boil reduce the heat to medium low and simmer for 20 to 30 minutes to blend the flavors. Adjust the seasonings with salt and pepper. Top soup with toasted pine nuts and serve.