Mushroom and winter vegetable soup

    1 hour 15 mins

    Wholesome vegetables, chunky beans and earthy shiitake mushrooms combine to make a delicious meal.

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    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

    Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

    1. 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.
    2. 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.
    3. 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.

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