White Mushroom Soup with Greens

Soups | Argentinian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

White Mushroom Soup with Greens

Ingredients

Porcini Mushrooms - 21.2 oz
Baking Tomatoes - 8.8 oz
Dried Chinese mushrooms - 0.7 oz
Onion - 1 head
Celery stalk - 2 pieces
Garlic - 3 cloves
Carrot - 1 piece
Butter - 3.5 oz
Parsley - 1.4 oz
Dill - 2 spoons
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Pour 0.5 liters of hot water over the dried mushrooms, let it steep for 15 minutes, and then strain the infusion.

Step 2

In a heavy pot, heat the oil and sauté the finely chopped onion with a teaspoon of salt, stirring until the onion turns golden brown, about ten minutes. Add the finely diced celery, carrot, and garlic, and sauté them until they are soft.

Step 3

Transfer the soaked dried mushrooms to a pot with vegetables, add the sliced fresh mushrooms, a teaspoon of salt, and half a teaspoon of pepper. Cook for six to eight minutes, until the mushrooms become tender.

Step 4

Add the tomatoes (without the liquid), 1.3 liters of slightly warm water, and the strained mushroom broth. Cover the soup with a lid and cook for half an hour.

Step 5

In a blender, puree one cup of the soup vegetables along with an equal amount of broth, then return it to the pot. Before serving, stir in the herbs and season with salt to taste.