Low-Fat Mushroom Soup
- 2 ounces dried mushrooms (about 1 cup)
- 2 tablespoons extra virgin olive oil
- 6 to 8 ounces fresh mushrooms, trimmed and sliced
- Salt and freshly ground black pepper
- 2 teaspoons minced garlic
- 1 cup diced tomatoes (canned are fine; don’t bother to drain)
- Water or stock
- Chopped fresh parsley leaves, optional
Instructions:
Even as they become increasingly common, there remains something special, even exotic, about mushrooms.
- Combine the dried mushrooms in a saucepan with 5 cups water; bring to a boil, cover, turn the heat to low, and simmer for about 10 minutes, or until tender.
- Meanwhile put the oil into a skillet, turn the heat to medium-high, and heat for a minute. Add the fresh mushrooms and cook, stirring occasionally and seasoning with salt and pepper, until they give up their liquid and begin to brown. When the dried mushrooms are tender, scoop them from the liquid with a slotted spoon and add them to the skillet, along with the garlic and tomatoes. When all the fresh mushrooms are browned and the tomatoes are juicy, about 3 minutes later, turn off the heat.
- Strain the mushroom-cooking liquid through a cheesecloth-, napkin-, or towel-lined strainer; measure it and add water or stock to make sure there are at least 4 cups. Rinse the saucepan and return the liquid to it. Add the mushroom-tomato mixture and heat through; taste and adjust the seasoning. Garnish with the parsley if you like, and serve.