By Martha Rose Shulman
- Total Time
- About 1 hour 30 minutes
- Rating
- 4(92)
- Notes
- Read community notes
A refreshing and light soup that can be an appetizer or full first course.
I could drink this refreshing consommé for lunch every day. It makes a very light and satisfying appetizer soup or first course.
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Ingredients
Yield:Makes enough for 10 to 12 shots or 4 to 6 bowls.
- 1ounce dried porcini mushrooms (about 1 cup, approximately)
- 2cups boiling water
- ¼pound fresh white mushrooms, cleaned
- 1quart chicken or vegetable stock
- 2large garlic cloves, sliced thin
- 1tablespoon soy sauce
- Salt and freshly ground pepper
- A few drops fresh lemon juice
- 1tablespoon chopped fresh chives
Ingredient Substitution Guide
Nutritional analysis per serving (11 servings)
44 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 339 milligrams sodium
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
Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they are sandy, break off the stems and set them aside. Set aside half of the caps in a separate bowl and slice the rest.
Step
2
Line a strainer with cheesecloth and set it over a bowl. Drain the porcinis through the cheesecloth-lined strainer. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the reconstituted mushrooms in several changes of water. Measure the mushroom soaking water and add enough water to make 4 cups.
Step
3
In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems and sliced caps, garlic, and salt to taste, and bring to a simmer. Cover and simmer over very low heat for 30 minutes. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste, and the soy sauce.
Slice the fresh mushroom caps you set aside paper-thin and toss with a couple of drops of lemon juice. Ladle the soup into bowls or espresso cups, garnish with a couple of slices of mushroom and a sprinkling of chives, and serve.
Tip
- Advance preparation: This tastes even better if you make it a day ahead through Step 3 and refrigerate overnight. Return to the heat, bring to a simmer, taste, adjust seasonings, and continue with Step 4. You can also make it through Step 3 and freeze it.
Ratings
4
out of 5
92
user ratings
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Private Notes
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Cooking Notes
Stephanie Hansson
This was so easy to make. I agree that it tastes superb on the second day. I plan on making this again and again, but always a day ahead.
denise
1. This was so easy to make. I agree that it tastes superb on the second day. I plan on making this again and again, but always a day ahead.Nutritional analysis per serving (11 servings)43 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 2 milligrams cholesterol; 339 milligrams sodium
Marie
The recipe was good and simple to make (I did the overnight refrigerating that the author recommended). However, the soup just made me want Miso soup (felt like a weaker version of Miso soup), so I probably won't be making it in the future.
A Kiefer
Why rinse the dried mushrooms after soaking? Also using the dried tubes would make an amazing broth, but might make is darker with spore if the tubes are older/dark green.
huiray
To get rid of residual grit & dirt/particulates.I strain the liquid 9and subsequent strainings) through pre-wetted-and-squeezed-off paper towels in a fine mesh colander rather than the cheesecloth. The cheesecloth is insufficient to retain fine particulates.I wash/swirl the soaked porcinis in fresh water, swishing them well, then fish out the mushroom pieces and add them to the pot. The washing liquid is then also strained through pre-wetted paper towels.
gwenstew
Delicious. I forgot to add water, so it was more concentrated. Used some as a sauce for a rice bowl, and it was very tasty!
Stephanie Hansson
This was so easy to make. I agree that it tastes superb on the second day. I plan on making this again and again, but always a day ahead.
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