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    You are in: Home / Recipes / Porcini Mushroom Soup Recipe
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    Porcini Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    blucoat's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak porcini in 2 cups hot water 15 minutes.
    2. 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. 3
      10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
    4. 4
      Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure.
    5. 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. 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.

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    Nutritional Facts for Porcini Mushroom Soup

    Serving Size: 1 (379 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 96.4
     
    Calories from Fat 55
    57%
    Total Fat 6.1 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 24.6 mg
    1%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.7 g
    14%
    Protein 3.4 g
    6%

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