Mushroom Soup

Yield: 7 servings
Source: Cooking Light Annual Recipes 2003, p. 254
Comments from a kitchen in PA: Adding bread thickens the soup. Because she enjoys its earthy flavor, Martha [this soup was submitted by a reader] adds 1 T. brewer's yeast with the parsley and garlic.


2 c. boiling water
1 (2 oz) package dried porcini mushrooms
2 T. olive oil
4 c. sliced yellow onion
5 T. chopped fresh flat leaf parsley, divided
6 garlic cloves, minced
1 c. dry white wine
4 c. (about 8 oz) chopped portobello caps
3 (8 oz) packages presliced button mushrooms
4 c. water
2 (14 1/2 oz) cans vegetable broth
4 (1 oz) sliced French bread
1/2 tsp. black pepper
1/4 c. half and half
1/4 c. fat free sour cream


  1. Combine boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender.
  2. Heat oil in a stockpot over medium-high heat. Add onion; saute 5 minutes.
  3. Add 2 T. parsley and garlic, and saute 5 minutes. Add wine, bring to a boil. Cook 5 minutes.
  4. Add portobello and button mushrooms; cook 15 minutes, stirring occasionally.
  5. Add porcini mixture, 4 c. water, broth, and bread; bring to a boil.
  6. Reduce heat; simmer 30 minutes.
  7. Stir in pepper; let stand 5 minutes.
  8. Place one-fourth of mushroom mixture into a food processor or blender; process until smooth. (Heed your blender! Mine advises only 1 c. hot liquid at a time--it's written right into the glass.)
  9. Pour soup into a large bowl. Repeat procedure with remaining mushroom mixture.
  10. Combine half and half and sour cream.
  11. Ladle about 2 cups soup into each of 7 bowls. Top each serving with about 1 T. sour cream mixture and 1 tsp. parsley.


Healthy Units: 4 per serving
Cal=230; Fat=6.7g; Protein=9.7g; Carb=30.5g; Fiber=5.4g; Chol=4mg; Iron=4mg; Sodium=629mg; Calc=72mg

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