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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Adding bread thickens the soup. Because she enjoys its earthy flavor, Martha adds 1 tablespoon brewer's yeast with the parsley and garlic. Ingredients:
2 cups boiling water |
1 (2-ounce) package dried porcini mushrooms |
2 tablespoons olive oil |
4 cups sliced yellow onion |
5 tablespoons chopped fresh flat-leaf parsley, divided |
6 garlic cloves, minced |
1 cup dry white wine |
4 cups chopped portobello caps (about 8 ounces) |
3 (8-ounce) packages presliced button mushrooms |
4 cups water |
2 (14 1/2-ounce) cans vegetable broth |
4 (1-ounce) slices french bread |
1/2 teaspoon black pepper |
1/4 cup half-and-half |
1/4 cup fat-free sour cream |
Directions:
1. Combine boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender.
2. Heat oil in a stockpot over medium-high heat. Add onion; sauté 5 minutes. Add 2 tablespoons parsley and garlic; sauté 5 minutes. Add wine; bring to a boil. Cook 5 minutes. Add portobello and button mushrooms; cook 15 minutes, stirring occasionally.
3. Add porcini mixture, 4 cups water, broth, and bread; bring to a boil. Reduce heat; simmer 30 minutes. Stir in pepper; let stand 5 minutes.
4. Place one-fourth of mushroom mixture in a food processor or blender; process until smooth. Pour soup into a large bowl. Repeat procedure with remaining mushroom mixture.
5. Combine half-and-half and sour cream. Ladle about 2 cups soup into each of 7 bowls. Top each serving with about 1 tablespoon sour cream mixture; sprinkle with about 1 teaspoon parsley.
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