- Special Pricing
Wild Mushroom Soup
- Active Time 30m
- Total Time 55m
In Umbria, a region in the heart of Italy, soups are often made from an extraordinary assortment of mushrooms that have been gathered by families on Sunday outings in the woods. In this recipe, a mixture of cultivated pale brown cremini and white mushrooms are used. Feel free to substitute any full-flavored fresh mushrooms, cultivated or wild, including chanterelles, morels and porcini.
- 1/3 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 10 plum tomatoes, chopped
- 1 pound fresh shiitake mushrooms, stems removed, sliced
- 1/2 pound fresh cremini or white mushrooms, stems removed, sliced
- 6 cups water
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Freshly ground pepper
Preheat an oven to 350 degrees F. Spread the pine nuts on a baking sheet and toast until golden and fragrant, about 5-8 minutes. Remove from the oven and let cool.
In a heavy soup pot over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until soft and golden, about 5 minutes. Add the garlic, tomatoes and mushrooms and raise the heat to high. Sauté, stirring often, just until the mushrooms begin to release their liquid, about 7 minutes.
Add the water and herbs and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until all the vegetables are tender and the flavors are blended, about 25-30 minutes. Season to taste with salt and pepper.
Ladle into warmed shallow soup bowls, scatter the pine nuts evenly over the tops and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
295 calories; 24g total fat; 0mg cholesterol; 29mg sodium; 15g carbohydrates; 3g fiber; 6g 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.
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