Mushroom And Tomato Soup

Recipe Ingredients

2 cups	474ml	Water
1/2 cup	118ml	Dried porcini mushrooms
2		Diced tomatoes in juice - (28 oz ea)
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
8 oz	227g	Crimini mushrooms - coarsely chopped
6 tablespoons	90ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Dried crushed red pepper
3 cups	711ml	Canned low-salt chicken broth - more if needed
		= (or vegetable broth)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Puree tomatoes with their juices in processor until smooth; set aside.

Heat oil in heavy large pot over medium-high heat. Add onion and garlic; saute 3 minutes. Add porcini and crimini mushrooms; saute until tender, about 10 minutes. Stir in 4 tablespoons parsley and red pepper.

Add pureed 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.

Top soup with 2 tablespoons parsley.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1998

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