Woodsy and Wild Mushroom Soup

Ingredients

  • 1 ounce porcini mushrooms or mixed wild mushroooms
  • 2 cups hot water
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon sea salt
  • 2 medium onions, diced
  • 2 stalks finely chopped celery
  • 1 medium carrot, peeled and finely chopped
  • 1 medium parsnip, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound crimini mushrooms, quartered
  • 8 ounces shiitake mushrooms, stems removed and sliced
  • 6 cups water
  • 1/4 cup dry sherry
  • 2 teaspoons fresh tarragon, chopped
  • freshly ground black pepper, to taste

Preparation

  1. Wash the dried mushrooms in tepid water to remove any grit. Discard water.
  2. Place mushrooms into a medium bowl and cover with 2 cups of hot water to soak for 15 minutes.
  3. Meanwhile, warm the olive oil and butter over medium-high heat and saute the onions until soft, about 8 minutes.
  4. Add celery, carrot, parsnip, and garlic. Cook an additional 5 minutes, stirring occasionally.
  5. Add crimini and shiitake mushrooms and cook until mushrooms are tender, about 8 minutes.
  6. Drain soaking mushrooms, reserving the liquid. Coarsely chop mushrooms and add them to the pot. Strain mushroom soaking liquid through a fine sieve and add to the pot.
  7. Pour in the 6 cups of water and the sherry. Bring to a boil, lower heat to a simmer and cook for 20 - 30 minutes or until veggies are very tender.
  8. Puree one cup of the vegetables with 1 cup of the broth in a blender, using caution while blending hot liquids; return to the pot.
  9. Add tarragon, taste and adjust seasonings. Ladle into bowls and serve.

Categories

  • Soup
  • Vegetable
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
6
Calories
251.00
Total Fat (g)
5.00
Saturated Fat (g)
2.00
Sodium (mg)
379.00
Total Carbohydrates (g)
48.00
Dietary Fiber (g)
8.00
Protein (g)
8.00
Cholesterol (mg)
5