Recipe: Wild Mushroom Soup

This was said to be somewhat comparable not a clone recipe.

WILD MUSHROOM SOUP

3 1/2 cups canned low-salt chicken broth or vegetable broth
1 (1/2-ounce) package dried porcini mushrooms*
1 tablespoon olive oil
1 1/2 cups chopped onions
12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
8 ounces button mushrooms, sliced
3 garlic cloves, minced
4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
4 teaspoons all purpose flour
2 cups low-fat (1%) milk

Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.

Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and saut until tender, about 7 minutes.

Add wild mushrooms and button mushrooms and saute until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and saut 2 minutes.

Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes.

Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

*Dried porcini mushrooms are sold at Italian markets, specialty foods stores and many supermarkets.

Makes 4 servings
Source: Bon App tit, March 2002
Cooking for Health