Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Martha Rose Shulman
Recipe by Cooking Light November 2009

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups boiling water and porcini mushrooms in a bowl. Cover and let stand 30 minutes or until tender. Strain through a fine sieve over a bowl; reserve 1 1/2 cups liquid and mushrooms.

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  • Cut off pointed end of garlic just to expose cloves; set aside.

  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and leek; sauté 5 minutes or until tender, stirring occasionally. Add porcini mushrooms, garlic, cremini mushrooms, and next 4 ingredients (through bay leaf); sauté 10 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine; cook until liquid evaporates (about 2 minutes). Add reserved 1 1/2 cups mushroom liquid and 6 1/2 cups water; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts

28 calories; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 0.5g; carbohydrates 1.6g; fiber 0.3g; cholesterol 0mg; iron 0.2mg; sodium 3mg; calcium 5mg.
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