Mushroom and Chive Soup
This delightful and refreshing vegetarian soup with mushrooms and chives is a wonderful starter for a special dinner or a festive lunch.
Ingredients
5 cups vegetable stock
14 g dried porcini mushrooms
2 teaspoons olive or canola oil
1 shallot or small onion, finely chopped
1 celery stalk, coarsely chopped
224 g fresh mushrooms, trimmed and sliced
1 tablespoon chopped fresh or frozen chives
1/8 tablespoon salt
1/8 tablespoon black pepper
2 tablespoons reduced-fat sour cream
14 g dried porcini mushrooms
2 teaspoons olive or canola oil
1 shallot or small onion, finely chopped
1 celery stalk, coarsely chopped
224 g fresh mushrooms, trimmed and sliced
1 tablespoon chopped fresh or frozen chives
1/8 tablespoon salt
1/8 tablespoon black pepper
2 tablespoons reduced-fat sour cream
Directions
- In a small saucepan, bring 1 cup stock to boil. Remove from heat and add porcini mushrooms. Let stand at least 10 minutes or until softened. Drain, reserving liquid, and chop mushrooms.
- Heat oil in a saucepan over medium heat. Add shallot and celery and sauté 4 minutes or until softened and golden.
- Add porcini and fresh mushrooms and sauté 5 minutes. Add remaining stock and soaking liquid and bring to boil. Reduce heat and simmer, partially covered, 10 minutes or until mushrooms are soft. Stir in chives, salt and pepper, and simmer 3 minutes. Garnish each portion of mushroom and chive soup with sour cream.
The Ultimate Soup Cookbook, Reader's Digest
