Porcini Mushroom Soup
A hearty and aromatic mushroom soup featuring dried porcini and fresh white mushrooms, enriched with vegetables and herbs. This rustic soup combines the earthy depth of mushrooms with the freshness of parsley and dill.
Ingredients
- •¾ ounces dried porcini mushrooms
- •8 cups water
- •1 medium onion
- •½ stick unsalted butter
- •2 ribs celery
- •1 medium carrot
- •3 cloves garlic
- •1½ pounds white mushrooms
- •1 can diced tomatoes
- •2 tablespoons flat-leaf parsley
- •2 tablespoons dill
Cooking Instructions
- 1.
Soak porcini in 2 cups hot water 15 minutes.
15 min
- 2.
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.
17 min
- 3.
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.
38 min
- 4.
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.
5 min
