Backwoods Forager Mushroom Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Backwoods Forager Mushroom Soup calories by ingredient


Introduction

You have to love mushrooms to like this soup - three kinds of them bring a meaty richness to a red-wine and vegetable broth laced with onions and kasha. You have to love mushrooms to like this soup - three kinds of them bring a meaty richness to a red-wine and vegetable broth laced with onions and kasha.
Number of Servings: 4

Ingredients

    1 oz dried porcini mushrooms
    1 cup hot water
    1 Vidalia onion, finely sliced
    fresh-ground black pepper
    2 cloves garlic, minced
    1/2 lb stemmed, chopped shiitake mushrooms
    1/2 lb chopped cremini mushrooms
    1/2 lb chopped white button mushrooms
    1/4 cup dry red wine
    2 bay leaves
    1 tbsp tomato paste
    10 oz fresh plum tomatoes, chopped
    4 1/2 cups vegetable broth
    1/4 cup kasha (toasted buckwheat kernels)

Directions

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.