- 8
Ingredients
- 8 SERVINGS
- 3/4 oz dried porcini mushrooms (1 cup)
- 6 cups tepid water plus 2 cups hot water, divided
- 1 medium onion, finely chopped
- 1/2 stick unsalted butter
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 lb white mushrooms, sliced or quartered
- 1 (15-oz) can diced tomatoes, drained
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped dill
Preparation
Step 1
Soak porcini in 2 cups hot water 15 minutes.
Cook onion in butter with 1 tsp salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes.
Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure.
Add white mushrooms to pot with 1 tsp salt and 1/2 tsp pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
Puree 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.
COOKS NOTE: Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.