Porcini mushrooms add a deep, earthy flavor; the fresh shiitakes add a nice chewy texture; and cremini mushrooms add some more body to the soup, but at a more reasonable price (the other 2 mushrooms tend to be expensive).
1/2 cup dried porcini mushrooms (3/4 ounce)
1 cup boiling water
2 teaspoons extra-light olive oil
1 large red onion, finely chopped
4 cloves garlic, minced
1/2 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
1 pound cremini mushrooms, thinly sliced
1/4 cup dry red wine
1-1/2 cups chicken broth mixed with 1-3/4 cups water
1 tablespoon tomato paste
1/2 teaspoon tarragon
1/2 teaspoon pepper
1 In a small bowl, combine the porcini and boiling water, and let stand for 10 minutes or until softened. Reserving the liquid, scoop out the mushrooms and coarsely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.
2 In a large saucepan, heat the oil over moderate heat. Add the onion and garlic, and cook until the onion has softened, about 5 minutes. Stir in the porcini.
3 Add the shiitakes to the pan and cook until softened, about 5 minutes. Add the creminis and cook, stirring fre, about 5 minutes.
4 Add the reserved porcini soaking liquid and bring to a boil. Add the red wine and cook for 5 minutes or until reduced by half. Add the broth mixture, tomato paste, tarragon, and pepper. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes or until the soup is richly flavored.
Makes 4 servings.
Per serving: 191 calories, 4.6g total fat (0.8g saturated), 2mg cholesterol, 7g dietary fiber, 21g carbohydrate, 13g protein, 473mg sodium.