Pierres Mushroom Soup
From jo_jo_ba 15 years ago
- 35 minutes to make
- Serves 4
My take on Toronto's Fresh restaurant's French Mushroom Soup, which takes advantage of dried exotic mushrooms, creminis, a myriad of spices and their fabulous, fat-free vegetable stock. Blended smooth, this is a hearty, warming meal all on it's own.
Ingredients
- 1 cup boiling water shopping list
- 1/4 cup dried porcini mushrooms shopping list
- 1/4 cup water shopping list
- 1 large yellow onion, diced shopping list
- 4 cloves minced garlic shopping list
- 1 medium carrot, diced shopping list
- 1/2 cup full-bodied red wine shopping list
- 1 tsp allspice shopping list
- 1/2 tsp dried basil shopping list
- 1/2 tsp dried oregano shopping list
- 1 tbsp cajun seasoning shopping list
- 20 oz cremini mushrooms, chopped shopping list
- 2 plum tomatoes, cored and diced shopping list
- 5 cups roasted vegetable stock (roasted-veggie-stock.html">Rich roasted Veggie Stock) shopping list
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.
The Rating
Reviewed by 4 people-
Woo hoo porcinis! This looks fab- great post as usual. Cheers!
hollymayb
in Baltimore loved it
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This looks wonderful. I am officially on the Weight Loss track now and this will fit wonderfully. Thanks, this could be tonight's appetizer!
cookinggood
in Leesburg loved it
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I am a mushroom lover!
herby
in Albany loved it
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