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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Porcini Mushroom Soup Recipe

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This recipe for Porcini Mushroom Soup is from The Stefonek Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 ounces dried porcini mushrooms (1 cup);
6 cups tepid water plus 2 cups hot water, divided;
1 medium onion, finely chopped;
1/2 stick unsalted butter;
2 celery ribs, finely chopped;
1 medium carrot, finely chopped;
3 garlic cloves, finely chopped;
1 1/2 pounds white mushrooms, sliced or quartered;
1 (15-ounce) can diced tomatoes, drained;
2 tablespoons finely chopped flat-leaf parsley;
2 tablespoons finely chopped dill;
Directions:
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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.

 

 

 

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