Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 oz Dried porcini mushrooms (8 2 Bacon slices (2 oz)
-large pieces) 10 tb Olive oil
3 md Potatoes 2 1/2 qt Basic Broth (or canned
2 sm Carrots -chicken broth)
1 md Onion 1 ts Salt
1 sm Shallot 1/4 c Minced fresh flat-leaf
2 lb Wild or cultivated fresh -parsley
-mushrooms Freshly-ground black pepper

PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2
cup hot water. Let stand until softened, about 20 minutes. Remove
mushrooms and strain liquid through a fine sieve. Return mushrooms
and liquid to the bowl; discard the sediment. Peel and coarsely
shred the potatoes and carrots. Peel and coarsely chop the onion.
Peel and mince the shallot. Thinly slice the fresh mushrooms. Mince
the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add
the bacon and onions and saute over medium heat until the onions
soften and the bacon is translucent, about 2 minutes. Bring broth to
a boil in a large saucepan. Add the boiling broth to the soup kettle
along with the potatoes, carrots, porcini mushrooms, and reserved
mushroom liquid. Return to a boil and simmer until vegetables are
tender, about 10 minutes. Heat remaining oil in a large skillet. Add
the fresh mushrooms and salt and saute over medium until mushroom
liquid has evaporated, about 10 minutes. Add mushrooms to the soup
kettle and simmer for 30 minutes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with parsley and
ground black pepper. Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

Browse by categories