Reconciliation Soup

Ingredients

• ½ cup portobello mushrooms, chopped (if dried, 1/4 cup)
• ½ cup porcini mushrooms, chopped (if dried, 1/4 cup)
• ½ cup red wine if using dried mushrooms, for soaking
• 3 tablespoons olive oil
• 1 clove garlic
• 1 cup cremini mushrooms
• 2 cups stock (beef, chicken or vegetable)
• ¼ cup port
• 1 tablespoon truffle-flavored olive oil
• Salt and pepper to taste
• 2 tablespoons sour cream

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    461 calories; 28 grams fat; 5 grams saturated fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 12 grams protein; 13 milligrams cholesterol; 360 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. If using dried mushrooms, soak them in the red wine until they become plump.
2. Heat olive oil in a large pot. Saute the garlic clove and all the mushrooms; add the red wine used to soak the dried mushrooms. Stir vigorously for about 5 minutes.
3. Add the stock, port and truffled olive oil. Season with salt and pepper, and cook, covered, over low heat until the mushrooms are soft, about 1 hour.
4. Transfer the soup to a blender, working in batches to prevent the hot soup from splattering. The soup should be slightly thick. Serve in warmed bowls, garnished with a dollop of sour cream.