Hearty Vegetable Soup with Dried Mushrooms and Dried Tomatoes

Serves: 4 | Prep Time: 15 mins (plus soaking time) | Cook Time: 30 mins

Ingredients:

• 1 cup mushrooms (e.g., shiitake, porcini)
  
• ½ cup dried tomatoes
  
• 2 tbsp olive oil
  
• 1 medium onion, diced
  
• 2 cloves garlic, minced
  
• 2 medium carrots, diced
  
• 2 celery stalks, diced
  
• 1 medium zucchini, diced
  
• 1 medium potato, diced
  
• 6 cups vegetable broth
  
• 1 tsp dried thyme
  
• 1 tsp dried oregano
  
• Salt and pepper, to taste
  
• Fresh parsley, for garnish

Instructions:

1. Rehydrate Mushrooms and Tomatoes
   Soak dried mushrooms and dried tomatoes in separate bowls of hot water for 20–30 minutes until softened.
   Drain and chop into bite-sized pieces. Reserve the soaking liquid from the mushrooms, strain, and set aside.
2. Sauté Vegetables
   Heat olive oil in a large pot over medium heat.
   Add onions and garlic, and sauté until fragrant.
   Stir in carrots, celery, and potato, and cook for 5 minutes.
3. Add Mushrooms and Tomatoes
   Add the rehydrated mushrooms and dried tomatoes to the pot.
4. Simmer the Soup
   Pour in the vegetable broth and the reserved mushroom soaking liquid.
   Add thyme, oregano, salt, and pepper.
   Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
5. Add Zucchini
   Stir in the zucchini and cook for an additional 5 minutes.
6. Serve
   Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.