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WILD MUSHROOMS SOUP WITH SAGE CROUTON
Preparation time : 30 min.
Cooking time : 15 min.
Total time : 45 mn.


INGREDIENTS FOR SERVES 4
 
 
  •   3 Tbs. olive oil, divided
  •   1 medium onion, chopped (11/3 cups)
  •   1 1/2 lb. assorted mushrooms, such as button, cremini, and shiitake, sliced
  •   1 0.75-oz. pkg. dried porcini mushrooms (1/4 cup), soaked in hot water 30 minutes and drained
  •   2 cloves garlic, minced (2 tsp.)
  •   1 tsp. chopped fresh thyme
  •   1/4 tsp. grated lemon zest
  •   2 Tbs. sherry vinegar
  •   3 cups low-sodium vegetable broth
  •   12 sage leaves
  •   6 slices French bread, cut into 3/4-inch cubes (3 cups)
                                       
    • 1     Heat 1 Tbs. oil in large pot over medium-high heat. Add onion, and sauté 7 minutes, or until translucent. Stir in all mushrooms. Cook 10 minutes, stirring occasionally. Add garlic, thyme, and lemon zest, and cook 1 minute more. Stir in vinegar, and simmer 1 to 2 minutes, or until liquid has evaporated. Add broth and 2 cups water, and bring to a boil. Reduce heat to medium-low. Simmer, partially covered, 45 minutes. Cool 20 minutes, then purée in blender until smooth.
    • 2     Preheat oven to 350°F. Heat remaining 2 Tbs. oil in pan over medium-high heat. Add sage leaves, and fry 1 to 2 minutes, or until bubbling subsides. Remove sage leaves, and drain.
    • 3     Toss bread cubes with sage oil, and season with salt and pepper. Transfer to baking sheet and bake 15 minutes, or until golden brown. Serve soup garnished with sage leaves and croutons.
            

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