Mushroom Soup Recipe
BY READERS DIGEST
1st Jan 2015 Recipes
This winter-warming classic uses both fresh and dried mushrooms for extra flavour.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
- 20g porcini or other dried mushrooms
- 230g boiling water
- 2 teaspoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 250g fresh shiitake mushrooms, trimmed, halved and thinly sliced
- 500g button mushrooms, thinly sliced
- 60ml dry sherry
- 350ml chicken stock
- 1 large tomato, finely chopped
- ½ teaspoon dried tarragon
- ½ teaspoon pepper
Recipe method
1. Combine the dried mushrooms and boiling water in a small bowl and stand for 10 minutes or until softened. Reserving the liquid, scoop out the dried mushrooms and chop coarsely. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.
2. Heat the oil in a large saucepan over a moderate heat. Add the onion and garlic and cook for 5 minutes or until the onion has softened. Stir in the dried mushrooms. Add the shiitakes and cook for 5 minutes. Add the button mushrooms and cook, stirring frequently, for 5 minutes.
3. Add the reserved soaking liquid and bring to the boil. Add the sherry and cook for 5 minutes or until reduced by half. Add the stock, tomato, tarragon, pepper and 350ml water. Bring to the boil, reduce to a simmer, cover and cook for 10 minutes or until the soup is richly flavoured.
