Porcini Mushroom Soup
Ingredients
The soup
-
2
ounces
dried porcini mushrooms
-
⅓
cup
extra virgin olive oil
-
3
pieces
shallots, chopped
-
1
tablespoon
fresh rosemary, finely chopped
-
1 ½
pounds
small new potatoes, cut into ⅓-inch pieces
-
3
cloves
garlic, finely chopped
-
4
cups
water
-
1 ½ - 2
teaspoons
salt
Optional toppings
-
to taste
freshly grated Parmesan
-
to taste
chopped sun-dried tomatoes
-
to taste
fresh chives
-
to taste
fresh thyme
Instructions
- Soak the dried porcini mushrooms in 2 cups of hot water for about 15 minutes until soft.
- In a large pot, heat a splash of olive oil and sauté the chopped shallots for a couple of minutes.
- Stir in the rosemary and potatoes, adding the remaining olive oil and cooking for about 3 minutes.
- Add the garlic, soaked porcini mushrooms with their soaking liquid, water, and salt to the pot.
- Bring the mixture to a simmer and cook for about 10 minutes, or until the potatoes are tender.
- Adjust the seasoning and add more water if the broth is too intense.
- Serve the soup as is or topped with optional ingredients.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
6g
Sodium
600mg
Cholesterol
0mg
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