Wild Mushroom Soup

By JanF1201

Ingredients

• 3/4 lb fresh wild mushrooms, assorted yellow, red, and black chantarelles
• 2 quarts chicken stock, or canned low sodium broth
• 1 teaspoon salt
• 8 scallions, coarsely chopped
• 2 ounces dried vermicelli
• 1 tomato, seeded and cut into 1/2 inch pieces

Details

Servings 6

Preparation

Step 1

1. Rinse the mushrooms thoroughly in cool water. Lift the mushrooms from the water and drain well. Cut the larger mushrooms into 1 inch pieces
2. In a large pot, combine the mushrooms with the chicken stock and salt. Bring to a boil over high heat, then reduce the heat to low and simmer until the mushrooms are tender 10-12 min.
3. Add scallions and pasta to the soup and bring back to a boil over moderate heat. Cover and simmer until the pasta is tender, about 5 min. Stir in the tomato, ladle the soup into individual bowls and serve at once.