Mushroom Soup

Name: Mushroom Soup
Ingredients: 2 cups boiling water; 1 (2-ounce) package dried porcini mushrooms; 2 tablespoons olive oil; 4 cups sliced yellow onion; 5 tablespoons chopped fresh flat-leaf parsley, divided; 6 garlic cloves, minced; 1 cup dry white wine; 4 cups chopped portobello caps (about 8 ounces); 3 (8-ounce) packages presliced button mushrooms; 4 cups water; 2 (14 1/2-ounce) cans vegetable broth; 4 (1-ounce) slices French bread; 1/2 teaspoon black pepper; 1/4 cup half-and-half; 1/4 cup fat-free sour cream

15 ingredients

5 steps

Ingredients

2 cups boiling water
1 (2-ounce) package dried porcini mushrooms
2 tablespoons olive oil
4 cups sliced yellow onion
5 tablespoons chopped fresh flat-leaf parsley, divided
6 garlic cloves, minced
1 cup dry white wine
4 cups chopped portobello caps (about 8 ounces)
3 (8-ounce) packages presliced button mushrooms
4 cups water
2 (14 1/2-ounce) cans vegetable broth
4 (1-ounce) slices French bread
1/2 teaspoon black pepper
1/4 cup half-and-half
1/4 cup fat-free sour cream

Directions

1

Combine boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender.
2

Heat oil in a stockpot over medium-high heat. Add onion; saute 5 minutes. Add 2 tablespoons parsley and garlic; saute 5 minutes. Add wine; bring to a boil. Cook 5 minutes. Add portobello and button mushrooms; cook 15 minutes, stirring occasionally.
3

Add porcini mixture, 4 cups water, broth, and bread; bring to a boil. Reduce heat; simmer 30 minutes. Stir in pepper; let stand 5 minutes.
4

Place one-fourth of mushroom mixture in a food processor or blender; process until smooth. Pour soup into a large bowl. Repeat procedure with remaining mushroom mixture.
5

Combine half-and-half and sour cream. Ladle about 2 cups soup into each of 7 bowls. Top each serving with about 1 tablespoon sour cream mixture; sprinkle with about 1 teaspoon parsley.