Reconciliation Soup Recipes

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RECONCILIATION SOUP



Reconciliation Soup image

Isabel Allende's unmatched mushroom soup. Note: if using dried mushrooms, soak in 1/2 cup good red wine prior to use.

Provided by cookiecutter _

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup portabella mushroom, chopped (1/4 cup if dried)
1/2 cup porcini mushroom, chopped (1/4 cup if dried)
1 cup mushroom, brown
1 garlic clove, minced
3 tablespoons olive oil
2 cups chicken stock or 2 cups vegetable stock
1/4 cup port wine
1 tablespoon truffle oil
salt and pepper
2 tablespoons sour cream

Steps:

  • Saute garlic and mushrooms in olive oil, stirring vigorously for about 5 minutes.
  • Add the stock, port and truffle oil.
  • Season with salt and pepper.
  • Cook over low heat with the lid on until the mushrooms are soft.
  • Process in the blender. Soup should be slightly thick.
  • Serve in warm bowls and garnish with sour cream.

Nutrition Facts : Calories 144, Fat 11.8, SaturatedFat 2.3, Cholesterol 2.6, Sodium 398, Carbohydrate 4, Fiber 0.4, Sugar 1.8, Protein 2.7

RECONCILIATION SOUP



Reconciliation Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 1h10m

Yield 2 servings

Number Of Ingredients 11

1/2 cup portobello mushrooms, chopped (if dried, 1/4 cup)
1/2 cup porcini mushrooms, chopped (if dried, 1/4 cup)
1/2 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)
1/4 cup port
1 tablespoon truffle-flavored olive oil
Salt and pepper to taste
2 tablespoons sour cream

Steps:

  • If using dried mushrooms, soak them in the red wine until they become plump.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 25 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 974 milligrams, Sugar 8 grams, TransFat 0 grams

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