Makes 6-8 servings.
This is a hearty, nutritious, and flavorful winter soup that can almost be a meal in itself. It also freezes very well. Do not be discouraged by the chopping I do it all in a food processor.
- ½ ounce dried porcini mushrooms
- 1 cup boiling water
- 4 tablespoons extra- virgin olive oil
- 1 onion, quartered, finely chopped (See Note)
- 4 garlic cloves, quartered, finely chopped
- 1 large carrot, cut into thick slices, finely chopped
- ¼ pound white mushrooms
- ¼ pound shiitake mushrooms
- ¼ pound Portobello mushrooms
- ¼ cup medium bulgur
- 5 ounces baby kale
- 5 cups vegetable broth
- Leaves from 6 thyme sprigs
- Kosher salt
- Freshly ground black pepper
- Truffle oil, for garnish, optional
- Place porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
- Remove reconstituted mushrooms and squeeze dry. Set aside. Strain the mushroom liquid through a fine sieve and set aside.
- Wipe the white mushrooms with a damp paper towel. Trim the ends, quarter and chop finely in a food processor.
- Wipe the shiitake mushrooms, discard the stems, quarter and chop finely.
- Wipe the Portobello mushroom, cut into eights and chop finely together with the saved porcini mushrooms.
- Heat 2 tablespoons of the oil in a large saucepan.
- Add onion, garlic, carrot and sauté for a minute. Add the rest of the oil and all of the mushrooms. Sauté over high heat for a minute.
- Add the bulgur, kale, reserved mushroom liquid, vegetable broth and thyme. Bring to a boil over high heat. Lower the heat and cook covered for 20 minutes. Season to taste with salt and pepper.
I suggest chopping all of the vegetables, in a food processor. I do the onions and garlic together, the carrots separately, and the mushrooms, each variety, separately.