Low-Calorie • Gluten-Free • Vegetarian

Active 45 min

Total 1¼ hrs

Wild Mushroom Soup

This creamy mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can’t find fresh or dried morels, try other dried mushrooms, such as dried shiitakes or creminis, but be sure to use at least 1 ounce dried mushrooms to keep the luscious flavor. Serve with crusty garlic bread.

• 12 ounces fresh morels, trimmed, or 1 ounce dried morels plus 12 ounces fresh cremini (baby bella) mushrooms
• 5 cups low-sodium chicken or vegetable broth, or as needed
• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon finely chopped garlic
• ¼ cup Marsala or dry sherry
• 1 cup diced peeled potato
• 1½ teaspoons finely chopped fresh thyme
• 1½ teaspoons kosher salt
• ⅛ teaspoon crushed red pepper, or to taste
• Ground pepper to taste
• ¼ cup coarsely chopped flat-leaf parsley

1. If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry, then coarsely chop. (If using dried morels, soak in 2 cups warm water for 30 minutes. Strain in a cheesecloth-lined sieve and reserve the soaking liquid. Add enough broth to the soaking liquid to equal 5 cups. Coarsely chop the morels and creminis.)

2. Heat oil in a large pot over medium heat. Add carrot, celery and onion; cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala (or sherry) and cook for 1 minute more.

3. Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, uncovered, until the potato is tender, 15 to 20 minutes.

4. Puree the soup with an immersion blender or in a regular blender or food processor. (Use caution when blending hot liquids.) Season with pepper. Serve the soup topped with parsley and a drizzle of oil, if desired.

►► MAKE AHEAD: Refrigerate for up to 3 days.

Serves 8: ¾ cup each

Calories 108 | Fat 5g (sat 1g) | Cholesterol 0mg | Carbs 11g | Total sugars 2g (added 0g) | Protein 5g | Fiber 2g | Sodium 426mg | Potassium 443mg.

Nutrition bonus: Iron (32% daily value) | Vitamin A (29% dv).