By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes
- Rating
- 4(120)
- Notes
- Read community notes
This has such an intense flavor for such a simple soup. With virtually no fat in the soup, it has a tonic quality, and not only makes a great starter or light supper, but a delicious and effective between meal pick-me-up.
Featured in: New Uses for Old Mushrooms
Learn: How to Make Soup
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Ingredients
Yield:Serves 4
- 1ounce dried porcini mushrooms (about 1 cup, approximately)
- 2cups boiling water
- 4ounces fresh white mushrooms or fresh shiitakes, cleaned
- 1quart chicken or vegetable stock
- 2large garlic cloves, sliced thin
- 1(14-ounce) can tomatoes, drained and chopped
- Salt and freshly ground pepper
- A few drops fresh lemon juice
- 1tablespoon chopped fresh chives
- 4 to 8thin slices baguette, toasted and rubbed with a cut clove or garlic
- 2tablespoons freshly grated Parmesan
Optional Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
174 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 11 grams protein; 1183 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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.
Step
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.
Step
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 salt and freshly ground pepper to taste.
Step
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.
Step
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.
Ratings
4
out of 5
120
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Cooking Notes
Barry
Though I admire vegetarians and agree there is a moral argument to be one, I am not. This is not the place to argue the merits of vegetarianism. The recipe is vegetarian if you use vegetable stock and vegan if you skip the parmesan cheese.
Elise Wager
Just a few tablespoons of sherry make this a company dish.
angelica
The title is filed under is misleading. This recipe is not vegetarian!
It can be though with a little imagination. I never get why people feel the need to put dead bodies or secretions to our food. It doesn't really add anything but calories and disease. Not to mention it's extremely cruel to our fellow animals.
Try using vegetable stock.
Dj
Quite a few of our fellow animals would find your grass-fed body most delicious
Jennie
This seemed very fussy to me, more like restaurant than home cooking--plus, I like more rather than less stuff in my soup. Therefore, once I'd soaked the porcini, I added all the rest of the ingredients to the strained porcini liquid and simmered it till the tomatoes broke down a bit and the mushrooms were cooked. I also added a large slug of Marsala. Very, very flavorful and delicious.
Susan
I'm confused about Step 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."Do we rinse the fresh mushrooms or the porcinis?
Michele
Added a blend of a 1/2 cup of wild and brown rice. Lovely
Jennie
This seemed very fussy to me, more like restaurant than home cooking--plus, I like more rather than less stuff in my soup. Therefore, once I'd soaked the porcini, I added all the rest of the ingredients to the strained porcini liquid and simmered it till the tomatoes broke down a bit and the mushrooms were cooked. I also added a large slug of Marsala. Very, very flavorful and delicious.
Bastiaan
The 2 cups of porcini broth are still standing aside at the end of this recipe. Why not add the un-soaked porcini at step 3 along with 2 cups extra water?
Elise Wager
Just a few tablespoons of sherry make this a company dish.
nolini
Used half can chopped tomatoes drained
nolini
Fab! Light broth but robust. Do the parmesan croutons. Can be made 2 day ahead. YESSS
angelica
The title is filed under is misleading. This recipe is not vegetarian!
It can be though with a little imagination. I never get why people feel the need to put dead bodies or secretions to our food. It doesn't really add anything but calories and disease. Not to mention it's extremely cruel to our fellow animals.
Try using vegetable stock.
Barry
Though I admire vegetarians and agree there is a moral argument to be one, I am not. This is not the place to argue the merits of vegetarianism. The recipe is vegetarian if you use vegetable stock and vegan if you skip the parmesan cheese.
Dj
Quite a few of our fellow animals would find your grass-fed body most delicious
Artkoea
Though i do not consume meat but now consume fish, i still find this comment pretty offensive. We do not make different lifestyle choices to be better than others, but to be better people for ourselves. No need to generalise or put it through a black and white vision. Coming from one who has been vegan and vegetarian and still doesn't consume meat. Everybody has their own reasons, be availabilty, momentary decisions, health or whatever. It's not that simple.
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