Yesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we’ve stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I’d change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew—loved it.
INGREDIENTS:
3/4 oz dried porcini mushrooms
4 Tbs olive oil (I cut this in half)
1-1/2 lb Yukon Gold potatoes
1-1/2 lb cremini mushrooms,
3 cloves garlic, minced (1 Tbs)
1 Tbs plus 1 tsp chopped fresh rosemary, divded
1/2 C dry white wine
DIRECTIONS:
Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.
Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.
Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.
Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!
- ¾ oz dried porcini mushrooms
- 4 Tbs olive oil (I cut this in half)
- 1-1/2 lb Yukon Gold potatoes
- 1-1/2 lb cremini mushrooms,
- 3 cloves garlic, minced (1 Tbs)
- 1 Tbs plus 1 tsp chopped fresh rosemary, divded
- ½ C dry white wine
- Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.
- Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
- Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
- Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.
- Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.
- Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!
