Mushroom and Dried Porcini Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can add croutons made if stale bread with melted Parmesan. Ingredients:
1 ounce dried porcini mushrooms, about 1 cup |
2 cups boiling water |
4 oz. fresh shitake mushrooms, sliced |
4 cups vegetable stock |
2 cloves garlic, sliced thin |
14 oz diced tomatoes, drained |
1 freshly ground black pepper |
1/8 tsp fresh lemon juice, a few drops |
1 tbs chopped chives |
Directions:
1. Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they?re sandy, break off the stems and set them aside. Set aside the caps in a separate bowl.
2. Drain the porcinis through a cheesecloth-lined strainer set over a bowl. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the mushrooms in several changes of water. Measure the mushroom soaking water and add water to make 2 cups.
3. In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems, garlic, tomatoes, and 1 teaspoon salt, and bring to a simmer. Cover and simmer over very low heat for 1 hour. Strain the soup and return to the saucepan. Add freshly ground pepper to taste.
4. Slice the fresh mushroom caps paper-thin, toss with a couple of drops of lemon juice, and add to the soup pot. Heat through for 5 minutes.
5. If garnishing with the garlic croutons, top them with Parmesan and place in a hot oven or toaster until the Parmesan has melted. Ladle the soup into bowls and garnish each bowl with chopped fresh chives and a crouton or two if desired.
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