I love fall except for the part where it turns into winter. In the meantime, I am going to enjoy this wonderful and light creamy porcini mushroom soup because it taste nothing like winter.
- 3 Oz Dried Porcini Mushrooms (Re-hydrated)
- 1 Chopped Onion
- 1 Chopped Carrot
- 3-4 Tablespoons Olive Oil
- 2 1/2 Cups Mushroom Liquid Reserved
- 17 Oz Chicken Stock
- 3 Teaspoons Chicken Better Than Bouillon
- 1 Tablespoon Tomato Paste
- 1 Can Light Coconut Milk
- 1/4 Cup Cream
- 1 Large Tablespoon Dried Parsley
- 1/2 Teaspoon Tumeric
- 1/2 Teaspoon Salt
- Pepper To Taste
- Re-hydrate the mushrooms, drain and reserve the liquid in a bowl. The sediment should fall to the bottom of the bowl.
- Lightly pat dry the mushrooms with a towel.
- Chop the onion and carrot into fairly small pieces.
- Add the olive oil, mushrooms, onion and carrot into a large pot. Cook on medium high until onions and carrots begin to soften.
- Add the stock, 2 1/2 cups of the reserve liquid (skimming off the top so the sediment stays out of the soup), the Better Than Bouillon and the tomato paste.
- Bring to a boil and cook about 15 minutes.
- Reduce heat and add the remaining ingredients. Bring to a light boil and simmer another 5 minutes.
- Remove from heat and use an immersion blender until smooth. Return to heat on low for a few minutes.
- Cool slightly and serve with sour cream.
- This has a light mushroom flavor. If you want more depth, I would suggest doubling the amount of mushrooms or using a couple of different varieties. I think just about any dried mushroom would do.
- Can also be made with vegetable stock.