Name: Mushroom and Tomato Soup
Yield: Serves 6
Ingredients: 2 cups water; 1/2 cup dried porcini mushrooms; 2 28-ounce cans diced tomatoes in juice; 1 tablespoon olive oil; 1 cup chopped onion; 1 tablespoon chopped garlic; 8 ounces crimini mushrooms, coarsely chopped; 6 tablespoons chopped fresh parsley; 1/2 teaspoon dried crushed red pepper; 3 cups (or more) canned low-salt chicken broth or vegetable broth

Recipe information

Yield
Serves 6

Ingredients

2 cups water

1/2 cup dried porcini mushrooms

2 28-ounce cans diced tomatoes in juice

1 tablespoon olive oil

1 cup chopped onion

1 tablespoon chopped garlic

8 ounces crimini mushrooms, coarsely chopped

6 tablespoons chopped fresh parsley

1/2 teaspoon dried crushed red pepper

3 cups (or more) canned low-salt chicken broth or vegetable broth

Preparation

Step 1
Bring 2 cups water and porcini to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes. Using slotted spoon, remove porcini. Finely chop porcini. Pour liquid into small bowl, leaving any sediment behind.
Step 2
Purée tomatoes with their juices in processor until smooth; set aside. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add porcini and crimini mushrooms; sauté until tender, about 10 minutes. Stir in 4 tablespoons parsley and red pepper. Add puréed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil. Reduce heat and simmer until flavors blend, thinning soup with more broth, if desired, about 15 minutes. Season with salt and pepper.
Step 3
Top soup with 2 tablespoons parsley.

TagsSoup Soup/Stew Porcini Mushroom Mushroom Vegetable Canned Tomato Tomato Starter Dinner Vegetarian Gluten Free Nut Free Dairy Free Vegan Easy Simmer Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes