Total Time
Prep 30 mins
Cook 30 mins

This is an easy and delicious soup. The porcini mushrooms add richness and depth of flavour not often found in vegetarian soups. For a lighter broth, skip the purreeing step. The soup is based on a recipe from "Gourmet Magazine" (Dec. 2008). Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.

Ingredients Nutrition


  1. Soak porcini in 2 cups hot water 15 minutes.
  2. Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown,.
  3. 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  4. Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure.
  5. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
  6. Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a