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Porcini Soup
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If you love the "mushroomyness" of porcini mushrooms, you'll flip over this soup. Hearty enough for a main course, alongside a stout beer and a knob of crusty bread.
serves 4

Ingredients

3 tablespoons olive oil

2 medium onions

1 ounce dried porcini mushrooms, rehydrated

1 garlic clove

5 tablespoons dry white wine

3 3/4 cups low sodium chicken or vegetable stock, boiling

1 large potato, peeled and diced

1 tablespoon lemon juice

Salt and pepper to taste

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Porcini Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Heat olive oil in a saute pan over medium high heat. Add onions and brown lightly. Add garlic, porcini and wine. Add stock and potatoes. Cover and simmer gently for 45 minutes.
  2. Using a blender, food processor or immersion blender, puree the soup with just a few short bursts so that larger pieces of mushroom are left intact. Season with lemon juice and season with salt and pepper.

Per serving: 217 calories, 10g fat, 1g sat fat, 18g carbohydrates, 12g protein, 491mg sodium, 5g fiber, 50mg calcium.

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