Fresh and Dried Mushroom Soup
Dried porcini mushrooms are a smart substitute for pricey fresh porcini in this flavourful soup.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 cup dried porcini or other imported dried mushrooms
- 2 tsp vegetable oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 224 g fresh shiitake mushrooms trimmed, halved and thinly sliced
- 454 g fresh button mushrooms thinly sliced
- 1/4 cup dry sherry or chicken stock
- 1 1/2 cups chicken or vegetable stock
- 1 large tomato cored, seeded and finely chopped
- 1/2 tsp dried tarragon
- 1/2 tsp black pepper
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- In a small bowl, combine dried mushrooms and 1 cup boiling water and let stand 10 minutes or until softened. Using a slotted spoon, remove mushrooms, then coarsely chop. Strain soaking liquid through a coffee filter or a sieve lined with paper towels.
- Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté 5 minutes or until onion is softened. Stir in dried mushrooms, add shiitakes, and sauté 5 minutes or until softened. Add button mushrooms and sauté 5 minutes or until they begin to release their liquid.
- Add soaking liquid and bring to boil. Add sherry and cook 5 minutes or until reduced by half. Add 1 1/2 cups water, stock, tomato, tarragon and pepper. Bring mushroom soup to boil, then reduce heat and simmer, covered, 10 minutes.
