Mushroom Soup

  • 400gr white mushrooms
  • 200gr shiitake mushrooms
  • 25gr dried porcini mushrooms
  • 1 cup warm water
  • 1/2 cup white wine
  • 2 Tbsp olive oil
  • 2 carrots
  • 3 sticks celery
  • 1 leek
  • 1 onion
  • 1 clove garlic
  • 1 tsp fresh thyme
  • 1 lt homemade chicken stock
  • 1 tsp salt
  • pepper


In a bowl soak dried porcini in warm water and white wine for 30 minutes.
Cut carrots, celery, leek and onion in slices.
Chop garlic clove.
Cut white mushrooms in thin slices and cut shitake in 2-4 pieces according to size.
In a large pot add all the vegetables (carrots, celery, leek, onion) and olive oil. Cover and and let them soften over medium heat for 10 minutes stirring occasionally.

Drain porcini mushrooms and cut them in small pieces. Reserve the soaking liquid for later. Add all mushrooms into the pot with the vegetables.

Add homemade chicken stock, soaking liquid from the mushrooms, thyme, salt and pepper.
Cover and simmer for 30-35 minutes.


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