Mushroom and dried porcini soup

This simple soup has an intense flavor and virtually no fat, giving it a tonic quality. It not only makes a great starter or light supper, but also a delicious and effective between meal pick-me-up.


Ingredients

• 1 ounce dried porcini mushrooms (about 1 cup, approximately)
• 2 cups boiling water
• 4 ounces fresh white mushrooms or fresh shiitakes, cleaned
• 1 quart chicken or vegetable stock
• 2 large garlic cloves, sliced thin
• 1 (14-ounce) can tomatoes, drained and chopped
• Salt and freshly ground pepper
• A few drops fresh lemon juice
• 1 tablespoon chopped fresh chives

Optional garnish:

4 to 8 thin slices baguette, toasted and rubbed with a cut clove or garlic

2 tablespoons freshly grated Parmesan

Preparation

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’re sandy, break off the stems and set them aside. Set aside the caps in a separate bowl.

2. Drain the porcinis through a cheesecloth-lined strainer set over a bowl. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the mushrooms in several changes of water. Measure the mushroom soaking water and add water to make 2 cups.

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, garlic, tomatoes, and 1 teaspoon salt, and bring to a simmer. Cover and simmer over very low heat for 1 hour. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste.

4. Slice the fresh mushroom caps paper-thin, toss with a couple of drops of lemon juice, and add to the soup pot. Heat through for 5 minutes.

5. If garnishing with the garlic croutons, top them with Parmesan and place in a hot oven or toaster until the Parmesan has melted. Ladle the soup into bowls and garnish each bowl with chopped fresh chives and a crouton or two if desired.

Yield: Serves 4

Advance preparation: You can make this through Step 3 a day ahead, and the flavor will be more intense. Refrigerate overnight. Return to the heat, bring to a simmer, taste, adjust seasonings, and continue with Step 4.