Mushroom and Leek Soup

Ingredients

1/2 ounce dried mushrooms
1 cup hot water
1/2 cup hot water
1 teaspoon olive oil
1 medium leek (white part only)
well rinsed, dried, and coarsely chopped
1 lrg shallot sliced (about 1/4 cup)
1 rib celery coarsely chopped
1 clove garlic minced (or more if you like)
3 ounces fresh mushrooms thinly sliced
(about 1 cup)
1 teaspoon fresh lemon juice
1/2 teaspoon packed brown sugar
1/8 teaspoon freshly ground pepper
a pinch of dried tarragon

Preparation

1
(Original recipe called for 1 & 1/2 tsp oil = 4 gr)
2
Soak dried mushrooms in hot waterHeat oil in medium saucepan over medium heat (non-stick)
3
Add leek, shallot, celery, and garlic, toss well Cover pan and cook, stirring once, until wilted, about 5 minutes Stir in fresh mushrooms; cook covered, stirring once, until mushrooms are slightly soft and begin to give off juices, about 5 minutes.
4
Strain soaked dried mushrooms over saucepan and press with back of spoon to extract as much liquid as possible. Wash each mushroom well,
5
(small particles of dirt in creases) and set aside (reserved for veg dish)
6
Stir in vermouth and heat to boiling.
7
Reduce heat and simmer uncovered 5 minutes. Stir in remaining ingredients.
8
Serve hot.
9

Tools

 



Yield:

2.0 servings

Added:

December 4, 2009

Creator:

Anonymous

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