Mushroom and Potato Soup
- Active Time 20m
- Total Time 2h 15m
- 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
- 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
- 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 the 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 1 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 the salt and freshly grated pepper along with as much water as is necessary to make a soup, 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 and parsley.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
182 calories; 6g total fat; 15mg cholesterol; 454mg sodium; 25g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close