Mushroom And Tomato Soup
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
41
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Water1 cup
Dried Porcini Mushrooms1 tbsp
Olive Oil1 cup
Onion (chopped)1 tbsp
Garlic (chopped)6 tbsps
Parsley (chopped fresh)Directions:
1
Finely chop porcini
2
Bring 2 cups water and porcini to boil in medium saucepan
3
Reduce heat; cover and simmer 10 minutes
4
Using slotted spoon, remove porcini
5
Bring 2 cups water and porcini to boil in medium saucepan
6
Reduce heat; cover and simmer 10 minutes
7
Using slotted spoon, remove porcini
8
Finely chop porcini
9
Pour liquid into small bowl, leaving any sediment behind
10
Purée tomatoes with their juices in processor until smooth; set aside
11
Heat oil in heavy large pot over medium-high heat
12
Add onion and garlic; sauté 3 minutes
13
Add porcini and crimini mushrooms; sauté until tender, about 10 minutes
14
Stir in 4 tablespoons parsley and red pepper
15
Add puréed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil
16
Reduce heat and simmer until flavors blend, thinning soup with more broth, if desired, about 15 minutes
17
Season with salt and pepper
18
Pour liquid into small bowl, leaving any sediment behind
19
Purée tomatoes with their juices in processor until smooth; set aside
20
Heat oil in heavy large pot over medium-high heat
21
Add onion and garlic; sauté 3 minutes
22
Add porcini and crimini mushrooms; sauté until tender, about 10 minutes
23
Stir in 4 tablespoons parsley and red pepper
24
Add puréed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil
25
Reduce heat and simmer until flavors blend, thinning soup with more broth, if desired, about 15 minutes
26
Season with salt and pepper
27
Top soup with 2 tablespoons parsley
28
Top soup with 2 tablespoons parsley