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Mixed Mushroom Soup

When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins. 187 calories; 9 g protein; 8 g fat; 23 g carb; 4 g fiber See more Simple (Healthy) Winter Soups Chickpea + Tomato Soup Lemongrass Chicken Noodle Soup Sweet Potato Soup with Curried Apples

  • yield: Serves 4 (makes 7 cups)
Photography: Anna Williams

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Ingredients

  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 2 leeks, halved lengthwise, thinly sliced and rinsed
  • Coarse salt and ground black pepper
  • 1 garlic clove, minced
  • 1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
  • 1/2 teaspoon fennel seeds
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 can (14 1/2 ounces) diced tomatoes drained
  • 1/2 cup marsala wine (optional)
  • 4 cups vegetable broth

Directions

  1. Step 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. Step 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. Step 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.

Source
Body+Soul

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Reviews (4)

  • 9 Mar, 2011

    With the fennel and the tomatoes, I thought this vegetarian dish tasted almost like a sausage spaghetti sauce. I served with a loaf of crusty bread and this was a simple, cheap dinner... tasty too.

  • 3 Sep, 2010

    One of those recipes I actually had almost every ingredient of already. Used white wine instead of marsala, mixed dried mushrooms instead of porcini, assorted portabellos and creminis, 2 vegetarian chik'n bouillons instead of veg broth, and it came out spectacular! The soup has an intense flavor, akin to a French onion soup. I think all it's missing is some crunch, possibly croutons or a slice of swiss cheese laid atop and broiled until crisp and golden. BRAVO Martha!

  • 28 Jan, 2010

    At the top - next to the picture.

  • 17 Jan, 2010

    where is the nutritional information for these recipes?