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Mushroom and Potato Soup

Source: In Nonna's Kitchen
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Active Time:  20 Minutes
Total Time:  2 Hours 15 Minutes
  Serves 6
1 ounce dried porcini mushrooms
2 or 3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 pound, 2 ounces sliced fresh mushrooms, portobello or cremini
1 onion, minced
1 garlic clove, minced
3/4 teaspoon minced fresh marjoram; substitute rosemary if you can't find marjoram
1 to 1 1/2  teaspoons sea salt
Freshly ground black pepper
3 large white potatoes, (about 1 1/2 pounds)  peeled and diced
2 tablespoons sour cream
3 tablespoons freshly grated Parmigiano-Reggiano cheese
3 tablespoons minced flat-leaf parsley
Soak the porcini mushrooms in 1 1/2 cups of warm water for at least 30 minutes. Drain in a sieve lined with cheesecloth or two layers of paper towels, reserving the liquid for another dish. Squeeze the porcini, letting any extra moisture fall into the water in which they soaked. Wash them in several changes of cold water and chop them roughly.

Melt the butter in a 3-quart heavy saucepan and when it foams, sift the flour directly into the butter, stirring it gently until it has thickened. Add dried and fresh mushrooms, onion, garlic, and marjoram and cook until all the moisture from the mushrooms has been absorbed and the mixture is dry. Cover and continue simmering over very low heat for one hour, bathing the contents with a little hot water every once in a while to prevent them from sticking.

At the end of that time, add salt and freshly grated pepper along with as much water as is necessary to make a soup, about 3 to 3 1/2 cups. Add the potatoes to the pot, bring to a boil, and cook, bubbling lightly, over medium heat until they are tender when pierced with a fork, about 30 minutes. Just before serving, whisk in the sour cream, grated Parmigiano-Reggiano cheese, and parsley.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Vegetable Soups
 Mushroom Soups
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 182
Fat. Total: 6g
Fiber: 3g
Carbohydrates, Total: 25g
Sodium: 454mg
% Cal. from Fat: 30%
Cholesterol: 15mg
Protein: 7g
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