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Porcini Mushroom Soup

Difficulty:Easy
Serves:8
Cook Time:2 Hours

Ingredients

  • ■   4 oz porcini mushrooms
  • ■   4 oz garlic cloves
  • ■   salt
  • ■   4 oz pepper

Description

3/4 ounces dried porcini mushrooms (1 cup) 6 cups tepid water plus 2 cups hot water, divided 1 medium onion, finely chopped 1/2 stick unsalted butter 2 celery ribs, finely chopped 1 medium carrot, finely chopped 3 garlic cloves, finely chopped 1 1/2 pounds white mushrooms, sliced or quartered 1 (15-ounce) can diced tomatoes, drained 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons finely chopped dill 1 teaspoon salt 1/2 teaspoon pepper Soak porcini in 2 cups hot water 15 minutes. 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. 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. 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. Cooks' note: Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating. Recipe and Photo from epicurious.com

  • 1. Soak porcini in 2 cups hot water 15 minutes.
  • 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.
  • 3. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  • 4. Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure.
  • 5. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper.
  • 6. Cook, stirring, until mushrooms are tender, 6 to 8 minutes.
  • 7. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid.
  • 8. Simmer, partially covered, 30 minutes.
  • 9. Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot.
  • 10. Stir in parsley, dill, and salt to taste.
  • 11. Cooks' note: Soup, without dill and parsley, can be made 3 days ahead and chilled.
  • 12. Add herbs after reheating.
  • 13. Recipe and Photo from epicurious.com

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