Backwoods Forager Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 oz dried porcini mushrooms1 cup hot water1 Vidalia onion, finely slicedfresh-ground black pepper2 cloves garlic, minced1/2 lb stemmed, chopped shiitake mushrooms1/2 lb chopped cremini mushrooms1/2 lb chopped white button mushrooms1/4 cup dry red wine2 bay leaves1 tbsp tomato paste10 oz fresh plum tomatoes, chopped4 1/2 cups vegetable broth1/4 cup kasha (toasted buckwheat kernels)
In a bowl, combine dried porcinis and hot water. Let stand until softened, about 20 minutes, then remove and chop mushrooms.
Strain saoking liquid and reserve.
In a large pot, cook onion in a small amount of water or cooking spray for 8-9 minutes. Sprinkle with pepper.
Add garlic, chopped porcinis and all the remaining mushrooms.
Cook 7 - 8 minutes, until mushrooms just begin to brown.
Add wine, bay leaves, tomato paste and tomatoes. Cook 2 - 3 minutes.
Add strained porcini liquid and vegetable broth, bring to a boil.
Reduce heat to low and simmer for 20 minutes. Discard bay leaves.
Stir in kasha and cook 10 minutes longer.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Strain saoking liquid and reserve.
In a large pot, cook onion in a small amount of water or cooking spray for 8-9 minutes. Sprinkle with pepper.
Add garlic, chopped porcinis and all the remaining mushrooms.
Cook 7 - 8 minutes, until mushrooms just begin to brown.
Add wine, bay leaves, tomato paste and tomatoes. Cook 2 - 3 minutes.
Add strained porcini liquid and vegetable broth, bring to a boil.
Reduce heat to low and simmer for 20 minutes. Discard bay leaves.
Stir in kasha and cook 10 minutes longer.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 162.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,106.4 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 5.5 g
- Protein: 9.9 g
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