Serve this with a piece of fresh French baguette and a seasonal side salad and you will have a light yet delicious and super nutritious meal! Dried porcini mushrooms are usually found in specialty food shops and in some grocery stores.
WILD MUSHROOM SOUP
Makes: 4 servings
½ oz dried porcini mushrooms
2 cups boiling water
1-2 Tbsp. extra virgin olive oil, or coconut oil
2 leeks, white part only, cleaned and sliced
1 cup yellow onions, chopped
Handful of green onions, white part only, cleaned and sliced
4 garlic cloves, chopped
12 oz wild seasonal mushrooms, or just crimini, oyster and shiitake, cleaned, trimmed, stemmed
4 oz white mushrooms, cleaned sliced
4 oz portobello mushrooms, cleaned and sliced
4 tsp. fresh thyme, coarsely chopped
2 tsp. fresh tarragon, coarsely chopped
Fresh parsley or cilantro, chopped, as desired
1 quart low-sodium vegetable stock
Salt and freshly ground black pepper, to taste
Chives, chopped, for garnish
1. Place dried porcini in a small pan and pour boiling water over them. Let sit for 30 minutes.
2. Drain using cheesecloth to discard any sediments from the broth. Reserve liquid and set aside.
3. In a stock pot, add the oil over medium heat. Add the onions and cook until soft and fragrant, about 5-7 minutes.
4. Add the garlic and cook 1-2 minutes more.
5. Add wild, white and portobello mushrooms. Cook until soft, about 10 minutes.
6. Add herbs and porcini mushrooms. Cook for another 2 minutes.
7. Gradually, start adding the stock. Bring to boil, lower heat and let it simmer for another 10 minutes.
8. Season to taste with salt and pepper.
9. Ladle soup into warm bowls. Sprinkle some fresh chopped chives on top and serve with a generous piece of French or country bread.