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Ingredients
½ cup portobello mushrooms, chopped (if dried, ¼ cup)
½ cup porcini mushrooms, chopped (if dried, ¼ cup)
½ cup red wine if using dried mushrooms, for soaking
3 tablespoons olive oil
1 clove garlic
1 cup cremini mushrooms
2 cups stock (beef, chicken or vegetable)
¼ cup port
1 tablespoon truffle-flavored olive oil
Salt and pepper to taste
2 tablespoons sour cream
Nutritional analysis per serving (2 servings)
44 grams carbs; 14 milligrams cholesterol; 505 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 5 grams fiber; 974 milligrams sodium; 12 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using dried mushrooms, soak them in the red wine until they become plump.
- Step 2
Heat olive oil in a large pot. Saute the garlic clove and all the mushrooms; add the red wine used to soak the dried mushrooms. Stir vigorously for about 5 minutes.
- Step 3
Add the stock, port and truffled olive oil. Season with salt and pepper, and cook, covered, over low heat until the mushrooms are soft, about 1 hour.
- Step 4
Transfer the soup to a blender, working in batches to prevent the hot soup from splattering. The soup should be slightly thick. Serve in warmed bowls, garnished with a dollop of sour cream.
Private Notes
Comments
Delicious nod to Reconciliation Soup recipe (below) by Isabel Allende years ago. Clipped it then from article about her book Aphrodite and made several times. This one or that, both yum. I don't add truffled oil as it is often chemically flavored. 1/2 C chopped portobello mushrooms 1/2 C chopped fresh porcini mushrooms 1 C cremini mushrooms 1 clove garlic 3 TB olive oil 2 C stock (beef, chicken or vegetable) 1/4 C port 1 TB truffle-flavored olive oil Salt and pepper to taste 2 TB sour cream