PURÉED MUSHROOM SOUP
Steps:
- 1. Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups. 2. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes. 3. Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni. 4. In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.
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Alamin Raz
[email protected]This soup is a must-try!
Haro Kalaydjian
[email protected]I highly recommend this recipe.
Summer _1234
[email protected]This is my new favorite soup!
Cri
[email protected]I'll definitely be making this again.
Unknown Channel
[email protected]This soup is amazing!
WMarkos Wubshet
[email protected]I love this soup! It's so flavorful and healthy.
Mohammed Usman
[email protected]This soup is delicious! I love the combination of roasted red peppers, tomatoes, and vegetables. It's also really easy to make, which is a bonus.
Janina Geerman
[email protected]I've made this soup several times and it's always a hit! It's so easy to make and it's always delicious. I love the way the roasted red peppers and tomatoes give it a smoky flavor.
Nur Rahman BD
[email protected]This soup is amazing! The roasted red peppers and tomatoes give it a delicious smoky flavor. I also love the way the pureed vegetables make it so smooth and creamy.
Shakirah Nakyeyune
[email protected]I love this soup! It's so flavorful and healthy. I always make a big batch and freeze it so I can have it on hand for busy week nights.
Umar Afridi
[email protected]I made this soup for my family and they all loved it! It's a great way to get your kids to eat their vegetables. I'll definitely be making this again.
Ultimate Stars Music
[email protected]This soup is delicious! I love the way the roasted red peppers and tomatoes give it a slightly smoky flavor. It's also really easy to make, which is a bonus.
Jessica Mann
[email protected]I followed the recipe exactly and the soup turned out great! The only thing I would change is to add a little more salt and pepper to taste.
Paradise Peep
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of roasted red peppers, tomatoes, and vegetables. It's the perfect soup for a cold winter day.
Mirek Dzurman
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavor and how easy it was to eat. I would highly recommend this recipe to anyone looking for a tasty and healthy soup.
Tristan Jacobs
[email protected]This soup was absolutely delicious! The roasted red peppers and tomatoes gave it a wonderful flavor, and the pureed vegetables made it so smooth and velvety. I will definitely be making this again.