Porcini Mushroom Soup

101 COOKBOOKS(1)
vonSeggern: "I was nervous to make this recipe but I’m pleased…" Read More
11Ingredients
60Minutes
370Calories

Ingredients

US|METRIC
  • 2 ounces dried porcini mushrooms
  • 1/3 cup extra-virgin olive oil
  • 3 shallots (chopped)
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1 1/2 pounds small new potatoes (cut into 1/3-inch pieces)
  • 3 cloves garlic (finely chopped)
  • 4 cups water
  • 2 teaspoons salt
  • fresh chives
  • freshly grated Parmesan
  • sun dried tomatoes
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    NutritionView More

    370Calories
    Sodium58% DV1400mg
    Fat26% DV17g
    Protein22% DV11g
    Carbs17% DV52g
    Fiber24% DV6g
    Calories370Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol<5mg2%
    Sodium1400mg58%
    Potassium1530mg44%
    Protein11g22%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber6g24%
    Sugars8g16%
    Vitamin A25%
    Vitamin C70%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    vonSeggern 9 months ago
    I was nervous to make this recipe but I’m pleased I did! I made this dish using the dried shiitake mushrooms I had on hand. I couldn’t cut them after soaking but next time I’ll cut them smaller pre soak so the mushroom can be spread more throughout the dish. Served over white rice and topped with sun-dried tomatoes, fresh thyme, and Parmesan. The toppings really add to the dish in the perfect way.

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