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Mushroom Soup

Yield 7 servings
Adding bread thickens the soup. Because she enjoys its earthy flavor, Martha adds 1 tablespoon brewer's yeast with the parsley and garlic.

Ingredients

  • 2 cups boiling water
  • 1 (2-ounce) package dried porcini mushrooms
  • 2 tablespoons olive oil
  • 4 cups sliced yellow onion
  • 5 tablespoons chopped fresh flat-leaf parsley, divided
  • 6 garlic cloves, minced
  • 1 cup dry white wine
  • 4 cups chopped portobello caps (about 8 ounces)
  • 3 (8-ounce) packages presliced button mushrooms
  • 4 cups water
  • 2 (14 1/2-ounce) cans vegetable broth
  • 4 (1-ounce) slices French bread
  • 1/2 teaspoon black pepper
  • 1/4 cup half-and-half
  • 1/4 cup fat-free sour cream

Nutrition Information

  • calories 230
  • caloriesfromfat 26 %
  • fat 6.7 g
  • satfat 1.3 g
  • monofat 3.5 g
  • polyfat 0.8 g
  • protein 9.7 g
  • carbohydrate 30.5 g
  • fiber 5.4 g
  • cholesterol 4 mg
  • iron 4 mg
  • sodium 629 mg
  • calcium 72 mg

How to Make It

  1. Combine boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender.

  2. Heat oil in a stockpot over medium-high heat. Add onion; sauté 5 minutes. Add 2 tablespoons parsley and garlic; sauté 5 minutes. Add wine; bring to a boil. Cook 5 minutes. Add portobello and button mushrooms; cook 15 minutes, stirring occasionally.

  3. Add porcini mixture, 4 cups water, broth, and bread; bring to a boil. Reduce heat; simmer 30 minutes. Stir in pepper; let stand 5 minutes.

  4. Place one-fourth of mushroom mixture in a food processor or blender; process until smooth. Pour soup into a large bowl. Repeat procedure with remaining mushroom mixture.

  5. Combine half-and-half and sour cream. Ladle about 2 cups soup into each of 7 bowls. Top each serving with about 1 tablespoon sour cream mixture; sprinkle with about 1 teaspoon parsley.