Rating: 3.57 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings

Earthy and satisfying, mushrooms are the star of this hearty and deceptively simple soup.

Body+Soul, January/February 2008

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Credit: Anna Williams

Recipe Summary test

prep:
20 mins
total:
1 hr 5 mins
Servings:
4
Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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Reviews

7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0