How to make it

  • Pour boiling water over porcinis, let stand 10 minutes. Drain, reserving liquid.
  • Heat 1/4 cup water in a large pot.
  • Add onion, garlic, and carrot.
  • Cook, stirring, 8-10 minutes, until browned.
  • Stir in red wine and seasonings. Boil 1-2 minutes, until the liquid is reduced by half.
  • Stir in all the mushrooms, tomatoes, and stock.
  • Bring to a boil again, then reduce to a simmer and cook 20 minutes.
  • Transfer half the soup to a blender, puree until smooth and stir into the remaining mixture in the pot.
  • Serve.

Reviews & Comments 6

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  • luisascatering 5 years ago
    wow, I have never seen a recipe added to so many groups! I just added it to my group 'Fungus Amoung Us" :-)
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    " It was excellent "
    tiggerizzy ate it and said...
    Amazing Soup! Even with poor mans mushrooms (white button) and store bought vegi stock. Thanks for the recipe.
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    " It was excellent "
    herby ate it and said...
    I am a mushroom lover!
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    " It was excellent "
    cookinggood ate it and said...
    This looks wonderful. I am officially on the Weight Loss track now and this will fit wonderfully. Thanks, this could be tonight's appetizer!
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    " It was excellent "
    hollymayb ate it and said...
    Woo hoo porcinis! This looks fab- great post as usual. Cheers!
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 104.6
    Total Fat: 0.7 g
    Cholesterol: 0.0 mg
    Sodium: 1,197.4 mg
    Total Carbs: 16.3 g
    Dietary Fiber: 3.3 g
    Protein: 5.8 g
    WW Points: 1.5
    Was this review helpful? Yes Flag

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