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:
-
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. -
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. -
Add Mushrooms and Tomatoes
Add the rehydrated mushrooms and dried tomatoes to the pot. -
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. -
Add Zucchini
Stir in the zucchini and cook for an additional 5 minutes. -
Serve
Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.