Porcini Mushroom Soup
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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)
directions
- 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.
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