Category: Soups

Serves: 4

Ingredients

• 1 ounce dried porcini mushrooms (about 1 cup, approximately)
• 2 cups boiling water
• 4 ounces fresh white mushrooms or fresh shiitakes, cleaned
• 1 quart vegetable stock
• 2 large garlic cloves, sliced thin
• 1 (14-ounce) can tomatoes, drained and chopped
• Salt and freshly ground pepper
• A few drops fresh lemon juice
• 1 tablespoon chopped fresh 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 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 salt and 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.

Nutrition Facts

N/A