Mushroom Soup


2 cups dried porcini mushrooms

3 medium onions, chopped

3 medium carrots, chopped

3 medium potatoes, peeled and quartered

1 Tbsp ghee or olive oil

2 quarts water

sea salt and pepper to taste

sour cream or grated parmesan for garnish (optional)

Rinse mushrooms well to clean off any debris or dirt. Either soak overnight or in hot water for 20 minutes (allow for about 1″ extra of water). Once soft, drain mushrooms reserving the soaking liquid. Chop mushrooms into bite-sized pieces. Heat ghee or oil in a heavy skillet, adding carrots, onions and mushrooms. Sauté on medium flame until onion turns golden, stirring frequently and adding salt and pepper when almost ready. Add 1/2 cup water to make sure all contents of pan are deglazed and can be transferred to saucepan. Once skillet contents are transferred, add water and potatoes. Simmer until potatoes are soft when pierced with a fork. Turn off flame and let sit for about 20 minutes.

Serve with garnish above and/or finely chopped herbs.

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