Mushroom and winter vegetable soup
1 hour 15 mins
Wholesome vegetables, chunky beans and earthy shiitake mushrooms combine to make a delicious meal.
Zoë Harpham
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Ingredients
Serves: 4
- 15 g dried shiitake or porcini mushrooms
- 1½ tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 large carrot, peeled and thinly sliced
- 1 large parsnip, peeled and thinly sliced
- 5⅓ cups shredded green cabbage, about 400 g
- 2 cups frozen broad beans, thawed and rinsed
- ⅓ cup tomato paste
- 2 tablespoons red wine vinegar
- 1 teaspoon dried dill (optional)
- salt and freshly ground black pepper
Directions
Prep:35min ›
Cook:40min ›
Ready in:1hr15min
- Put the mushrooms in a small bowl, then cover with 1½ cups of boiling water. Let them stand for 15 minutes, or until rehydrated and softened. Remove the mushrooms from the soaking liquid with a slotted spoon, reserving the liquid. Trim and discard any tough stems from the mushrooms and roughly chop the caps. Strain the reserved liquid through a sieve and set aside.
- Meanwhile, heat the oil in a large saucepan over a moderate heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onion is light golden. Add the carrot and parsnip and cook for 5 minutes, then stir in the cabbage. Cover and cook for a further 5 minutes, or until the cabbage begins to wilt.
- Stir in the mushrooms and the reserved soaking liquid, the beans, tomato paste, vinegar, 3 cups of water and the dill, if you are using it. Bring to the boil, then reduce to a simmer; cover and cook for 25 minutes until well flavoured. Season to taste with salt and pepper.
