Backwoods Forager Mushroom Soup
From jo_jo_ba 13 years agoIngredients
- 1 oz dried porcini mushrooms shopping list
- 1 cup hot water shopping list
- 1 vidalia onion, finely sliced shopping list
- fresh-ground black pepper shopping list
- 2 cloves garlic, minced shopping list
- 1/2 lb stemmed, chopped shiitake mushrooms shopping list
- 1/2 lb chopped cremini mushrooms shopping list
- 1/2 lb chopped white button mushrooms shopping list
- 1/4 cup dry red wine shopping list
- 2 bay leaves shopping list
- 1 tbsp tomato paste shopping list
- 10 oz fresh plum tomatoes, chopped shopping list
- 4 1/2 cups vegetable broth shopping list
- 1/4 cup kasha (toasted buckwheat kernels) shopping list
How to make it
- In a bowl, combine dried porcinis and hot water. Let stand until softened, about 20 minutes, then remove and chop mushrooms.
- Strain saoking liquid and reserve.
- In a large pot, cook onion in a small amount of water or cooking spray for 8-9 minutes. Sprinkle with pepper.
- Add garlic, chopped porcinis and all the remaining mushrooms.
- Cook 7 - 8 minutes, until mushrooms just begin to brown.
- Add wine, bay leaves, tomato paste and tomatoes. Cook 2 - 3 minutes.
- Add strained porcini liquid and vegetable broth, bring to a boil.
- Reduce heat to low and simmer for 20 minutes. Discard bay leaves.
- Stir in kasha and cook 10 minutes longer.
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