Mixed Mushroom Soup
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Body+Soul
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Yield Makes 7 cups
Serves 4
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Ingredients
- 1 ounce dried porcini mushrooms
- 2 tablespoons olive oil
- 2 leeks, halved lengthwise, thinly sliced and rinsed
- Coarse salt and ground black pepper
- 1 garlic clove, minced
- 1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
- 1/2 teaspoon fennel seeds
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1/2 cup marsala wine (optional)
- 4 cups vegetable broth
Directions
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Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
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In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
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Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.
With the fennel and the tomatoes, I thought this vegetarian dish tasted almost like a sausage spaghetti sauce. I served with a loaf of crusty bread and this was a simple, cheap dinner... tasty too.
One of those recipes I actually had almost every ingredient of already. Used white wine instead of marsala, mixed dried mushrooms instead of porcini, assorted portabellos and creminis, 2 vegetarian chik'n bouillons instead of veg broth, and it came out spectacular! The soup has an intense flavor, akin to a French onion soup. I think all it's missing is some crunch, possibly croutons or a slice of swiss cheese laid atop and broiled until crisp and golden. BRAVO Martha!
At the top - next to the picture.
where is the nutritional information for these recipes?