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Mixed Mushroom Soup

  • 4servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9
MineralsCopper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 ounce dried porcini mushrooms

  2. 2 tablespoons olive oil

  3. 2 leeks, halved lengthwise, thinly sliced and rinsed

  4. Coarse salt and ground black pepper

  5. 1 garlic clove, minced

  6. 1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped

  7. 1/2 teaspoon fennel seeds

  8. 2 bay leaves

  9. 1 tablespoon tomato paste

  10. 1 can (14 1/2 ounces) diced tomatoes drained

  11. 1/2 cup marsala wine

  12. 4 cups vegetable broth

Instructions Jump to Ingredients ↑

  1. Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.

  2. In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.

  3. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

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