Reconciliation Soup

Name: Reconciliation Soup
Total time: 1 h 10 min
Yield: 2 servings
Ingredients: 1/2 cup portobello mushrooms, chopped (if dried, 1/4 cup); 1/2 cup porcini mushrooms, chopped (if dried, 1/4 cup); 1/2 cup red wine if using dried mushrooms, for soaking; 3 tablespoons olive oil; 1 clove garlic; 1 cup cremini mushrooms; 2 cups stock (beef, chicken or vegetable); 1/4 cup port; 1 tablespoon truffle-flavored olive oil; Salt and pepper to taste; 2 tablespoons sour cream

Recipe from Isabel Allende

Adapted by Molly O'Neill

Total Time: 1 hour 10 minutes
Rating: 3(10)
Comments: Read comments

Featured in: A Dash of Eros, a Pinch of Sympathy

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

½cup portobello mushrooms, chopped (if dried, ¼ cup)
½cup porcini mushrooms, chopped (if dried, ¼ cup)
½cup red wine if using dried mushrooms, for soaking
3tablespoons olive oil
1clove garlic
1cup cremini mushrooms
2cups stock (beef, chicken or vegetable)
¼cup port
1tablespoon truffle-flavored olive oil
Salt and pepper to taste
2tablespoons sour cream

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
If using dried mushrooms, soak them in the red wine until they become plump.
Step 2
Heat olive oil in a large pot. Saute the garlic clove and all the mushrooms; add the red wine used to soak the dried mushrooms. Stir vigorously for about 5 minutes.
Step 3
Add the stock, port and truffled olive oil. Season with salt and pepper, and cook, covered, over low heat until the mushrooms are soft, about 1 hour.
Step 4
Transfer the soup to a blender, working in batches to prevent the hot soup from splattering. The soup should be slightly thick. Serve in warmed bowls, garnished with a dollop of sour cream.

Ratings

3 out of 5

10 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

dimmerswitch5 years ago

Delicious nod to Reconciliation Soup recipe (below) by Isabel Allende years ago. Clipped it then from article about her book Aphrodite and made several times. This one or that, both yum. I don't add truffled oil as it is often chemically flavored. 1/2 C chopped portobello mushrooms 1/2 C chopped fresh porcini mushrooms 1 C cremini mushrooms 1 clove garlic 3 TB olive oil 2 C stock (beef, chicken or vegetable) 1/4 C port 1 TB truffle-flavored olive oil Salt and pepper to taste 2 TB sour cream

Private comments are only visible to you.