Potato and Porcini Mushroom Soup
2 Tbsp chopped, dried porcini mushrooms
5 cups vegetable stock
1 1/2 tsp unsalted butter
1/2 cup diced yellow onions
1/8 tsp caraway seeds
1 1/2 tsp sea salt
1/8 tsp freshly ground black pepper
3/4 cup small diced potatoes
1 lg carrot, thinly sliced, half moons
3 Tbsp frozen green peas
6 Tbsp heavy cream
2 or 3 Tbsp minced scallions
In a large bowl, soak mushrooms in vegetable stock for 15 minutes.
In a large saucepan over medium heat, sauté onions in butter until they are translucent. Add caraway seeds, salt, pepper, mushrooms and vegetable stock and stir to combine. Bring to a boil and simmer for 5 minutes.
Add potatoes and carrots to soup and cook for 20 minutes, or until vegetables are tender.
Stir in frozen green peas and heavy cream.
Serve 3/4 cup soup topped with 1 teaspoon of minced scallions.
|Servings||8 (3/4 cup ea.)|