- 0:20 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Tangy cucumber pickle adds vibrancy to this hearty mushroom and potato soup.
Ingredients
- 20g dried porcini mushrooms, broken into pieces
- 1/2 cup (125ml) olive oil
- 30g unsalted butter
- 400g Swiss brown mushrooms, sliced
- 150g bacon, chopped
- 1 leek, finely chopped
- 2 garlic cloves, finely chopped
- 400g can chopped tomatoes
- 1L (4 cups) Massel chicken style liquid stock
- 300g desiree potatoes, sliced
- 150g sourdough bread
- 1/2 bunch dill, sprigs chopped
- 1 Lebanese cucumber, thinly sliced into long ribbons, sliced into long matchsticks
- 1 tsp white wine vinegar
- 1/2 tsp caster sugar
Method
- Step 1Preheat oven to 200°C. Place porcini mushrooms in a bowl with 1 cup (250ml) hot water, then set aside for 10 minutes.
- Step 2Heat 1 tbs oil and half the butter in a frypan over medium-high heat. Add half the Swiss brown mushrooms, season and cook for 3-4 minutes until browned, then remove and set aside. Repeat with remaining butter, mushrooms and 1 tbs oil.
- Step 3Heat another 1 tbs oil in the pan and cook the bacon for 3-4 minutes until crisp, then add leek and garlic, and cook for a further 2-3 minutes until softened. Add tomatoes and cook for a further 7 minutes or until reduced. Add stock, potato, Swiss brown mushrooms and porcini mushrooms and soaking liquid. Simmer for 10 minutes or until tender. Season to taste.
- Step 4Drizzle bread with remaining 1/4 cup (60ml) olive oil. Scatter with dill and season with salt. Place on a baking tray and bake for 10 minutes or until golden.
- Step 5For pickle, combine cucumber, vinegar, sugar and 1/2 tsp salt. Stand for 5 minutes.
- Step 6Serve soup with pickle and croutons.
- Low carb
- Low sugar
- Lower gi
Nutrition
3179 kj
Energy
53.3g
Fat Total
13.6g
Saturated Fat
4.9g
Fibre
26g
Protein
57mg
Cholesterol
1983mg
Sodium
6.9g
Carbs (sugar)
49.1g
Carbs (total)
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Andy Lewis
- Publication: Taste.com.au
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