Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This soup uses both dried and fresh mushrooms and is finished with a drizzle of Balsamic vinegar.

Ingredients Nutrition

Directions

  1. In a medium sized bowl, cover the dried mushrooms with boiling water and let soak for 30 minutes.
  2. Saute onions for 5 minutes in the olive oil until they're softened but not browned. Add the butter (extra olive oil if you think you need it) abd fresh mushrooms. Saute for about 8 minutes.
  3. Add the dried mushrooms, the soaking water, chicken stock, and parsley.
  4. Bring the soup to a gentle simmer and cook uncovered for about one hour.
  5. Taste after one hour. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. Salt and pepper to taste.
  6. Puree by using an immersion blender, food processor or regular blender (If using the latter two methods, puree in batches so the container doesn't overflow).
  7. Drizzle with vinegar once in individual bowls.
Most Helpful

5 5

Wonderful soup! I really loved the addition of the balsamic vinegar although it's also good without the vinegar. The balsamic vinegar added a level of complexity to the flavors. I used mixed exotic mushrooms for the dried and crimini for the fresh. An immersion blender was used to partially puree the soup. Made for Spring 2011 PAC