Makes 8 servings.
This is a hearty, very thick, nutritious vegetable soup.
Cutting so many vegetables the same size is a bit time consuming which I certainly do not want to impose on anyone. My solution is to chop all of the vegetables, SEPARATELY, in a food processor.
- 1 ounce dried Porcini mushrooms
- 1 cup boiling water
- ½ cup extra-virgin olive oil
- 1 medium onion
- 4 cloves garlic
- 1 large carrot
- 1 baking potato
- ¼ pound string beans
- 1 zucchini
- 1 small cauliflower
- 1 cup loosely packed flat leaf parsley
- 4 cups vegetable broth
- Kosher salt
- Freshly ground black pepper
- Truffle oil for garnish, optional
- Place the dried mushrooms in a small bowl, pour over boiling water, cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back to the bowl. Strain the mushroom liquid through a fine mesh sieve and set aside (if you do not have a fine mesh sieve line what you have with paper towel). Chop the mushrooms and set aside.
- Chop the onion and the garlic semi-coarsely in a food processor. Be sure to quarter the vegetables first.
- Heat the oil in a large saucepan, add the onion and garlic and sauté for a few minutes.
- Add the reserved mushrooms.
- Peel the carrot and the potato, cut into large pieces and chop semi- coarsely, SEPARATELY, in a food processor. Add to the pan.
- For the string beans, zucchini, cauliflower, and parsley, trim the vegetables where needed, cut into large pieces and chop semi-coarsely SEPARATELY in a food processor. Add to the pan.
- Add the reserved mushroom liquid and the vegetable broth to the saucepan. Bring to a boil over high heat. Reduce the heat and cook gently, covered, for about ½ an hour. The vegetables should be soft.
- Season to taste with salt and pepper.
- Serve with drops of truffle oil.