Soup of Winter Vegetables and Dried Mushrooms

Name: Soup of Winter Vegetables and Dried Mushrooms
Yield: 4 generous servings
Cuisine: German
Ingredients: ⅓ cup dried Boletus mushrooms (porcini, cèpes, or Polish mushrooms); ⅓ cup dried Boletus mushrooms (porcini, cèpes, or Polish mushrooms); ⅓ cup dried Boletus mushrooms (porcini, cèpes, or Polish mushrooms); ⅓ cup dried Boletus mushrooms (porcini, cèpes, or Polish mushrooms); 1 cup hot water; ½ pound very small leeks (4 leeks), halved lengthwise and cleaned; ½ pound very small leeks (4 leeks), halved lengthwise and cleaned; 2 tablespoons bacon, duck, goose, chicken, or fresh pork fat; 2 tablespoons bacon, duck, goose, chicken, or fresh pork fat; 2 tablespoons bacon, duck, goose, chicken, or fresh pork fat; 2 tablespoons bacon, duck, goose, chicken, or fresh pork fat; 2 tablespoons bacon, duck, goose, chicken, or fresh pork fat; ¾ pound parsley root (weighed without leaves, which should be reserved), peeled and diced; ¾ pound parsley root (weighed without leaves, which should be reserved), peeled and diced; ½ pound carrots (weighed without tops), peeled and diced; 1 celery stalk with leaves, chopped small; 1½ pounds potatoes, peeled and diced; 6 cups hearty lamb, beef, or ham stock; 6 cups hearty lamb, beef, or ham stock; 6 cups hearty lamb, beef, or ham stock; Salt and plenty of pepper; Salt and plenty of pepper; Salt and plenty of pepper

Preparation info

4
generous servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This sturdy pottage warms a nippy day and perfumes a winter kitchen. A light red wine, salad of dandelion with bacon dressing, and baked or stewed fruit make a casual good meal.

Ingredients

⅓ cup dried Boletus mushrooms (porcini, cèpes, or Polish mushrooms)
1 cup

Europe
Germany
Poland
United States
New Jersey
Holland
Soup
Winter
Gluten-free

Method

Break mushrooms into small pieces, if necessary, and combine with hot water; let soak for 15–30 minutes.
Cut off very heavy upper leaves from leeks and reserve for another use. Slice leeks across in thin slices. Heat fat in a large flameproof casserole and stir in leeks, parsley root, carrots, and celery; cook over moderately low heat until softened, about 10 m