Wild Mushroom Soup
A mixture of fresh, wild mushrooms is good for making this quick, woodsy-tasting soup.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings | Prep Time |
| 6servings | 30minutes |
| Servings | Prep Time |
| 6servings | 30minutes |
Ingredients
- 3 tbsp extra virgin olive oil
- 1 small onion chopped
- 1 small fennel bulb chopped
- 1 garlic clove minced
- 454 g mushrooms cleaned and coarsely chopped
- 1 tbsp vegetable bouillon granules or paste
- 8 thin slices ciabatta bread
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh mint chopped
- Salt and black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and fennel and sauté 5 minutes or until slightly softened. Add garlic and mushrooms and sauté 5 minutes. Add 3 1/2 cups boiling water and stir in bouillon. Return to boil; reduce heat and simmer, uncovered, 10 minutes.
- Preheat grill or broiler. Brush bread lightly on both sides with remaining oil and toast until golden, about 1 minute per side. Cut into cubes and place in a medium bowl. Add parsley and mint and toss.
- Season wild mushroom soup to taste with salt and pepper. Ladle into bowls and sprinkle with croutons.
