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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My take on Toronto's Fresh restaurant's French Mushroom Soup, which takes advantage of dried exotic mushrooms, creminis, a myriad of spices and their fabulous, fat-free vegetable stock. Blended smooth, this is a hearty, warming meal all on it's own. Ingredients:
1 cup boiling water |
1/4 cup dried porcini mushrooms |
1/4 cup water |
1 large yellow onion, diced |
4 cloves minced garlic |
1 medium carrot, diced |
1/2 cup full-bodied red wine |
1 tsp allspice |
1/2 tsp dried basil |
1/2 tsp dried oregano |
1 tbsp cajun seasoning |
20 oz cremini mushrooms, chopped |
2 plum tomatoes, cored and diced |
5 cups roasted vegetable stock (roasted-veggie-stock.html >rich roasted veggie stock) |
Directions:
1. Pour boiling water over porcinis, let stand 10 minutes. Drain, reserving liquid.
2. Heat 1/4 cup water in a large pot.
3. Add onion, garlic, and carrot.
4. Cook, stirring, 8-10 minutes, until browned.
5. Stir in red wine and seasonings. Boil 1-2 minutes, until the liquid is reduced by half.
6. Stir in all the mushrooms, tomatoes, and stock.
7. Bring to a boil again, then reduce to a simmer and cook 20 minutes.
8. Transfer half the soup to a blender, puree until smooth and stir into the remaining mixture in the pot.
9. Serve.
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