Porcini Mushroom Soup
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
6 cups
Water (tepid plus 2 cups)1 medium
Onion (finely chopped)1 medium
Carrot (finely chopped)2 tbsps
Dill (finely chopped)Directions:
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
Soak porcini in 2 cups hot water 15 minutes
12
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
13
Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes
14
Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure
15
Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper
16
Cook, stirring, until mushrooms are tender, 6 to 8 minutes
17
Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid
18
Simmer, partially covered, 30 minutes
19
Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot
20
Stir in parsley, dill, and salt to taste