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.
- 3⁄4 ounce dried porcini mushrooms (1 cup)
- 6 cups tepid water, plus
- 2 cups hot water, divided
- 2 medium onions, finely chopped
- 1⁄4 cup unsalted butter
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 5 garlic cloves, finely chopped
- 1 1⁄2 lbs white mushrooms, sliced or 1 1⁄2 lbs finely chopped flat leaf parsley
- 2 tablespoons finely chopped dill (you can also use thyme)
- Soak porcini in 2 cups hot water 15 minutes.
- Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown,.
- 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure.
- 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.
- 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.