Mushroom Soup with Freekeh
30Prep Time Minutes
70Total Time Minutes
10Number of Ingredients
2 tablespoons Pure Wesson® Canola Oil
4 cups thinly sliced sweet yellow onion
7 cups water
1 cup dried porcini mushrooms
1 tablespoon minced garlic
2 pkgs (8 oz each) sliced fresh cremini mushrooms
1 pkg (8 oz each) sliced fresh button mushrooms
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup red wine (such as Pinot Noir or Cabernet Sauvignon)
1/4 cup Hunt's® Tomato Paste (or try Hunt's® Organic)
1 cup freekeh
3 tablespoons reduced sodium soy sauce
French Bread, optional
|% Daily Value|
|Total Fat||6 g||9%|
|Dietary Fiber||9 g||37%|
|Vitamin C||8 mg||14%|
|Vitamin A||121 iu||2%|
Heat 1 tablespoon oil in 5-quart saucepan or Dutch oven over medium heat. Add onion and cook until reduced by half and lightly browned, about 20 minutes, stirring occasionally.
Meanwhile, heat water to boiling in small pot and add porcini mushrooms. Remove from heat and set aside to steep for 20 minutes. Drain broth reserving both broth and mushrooms. Chop mushrooms finely.
Stir garlic into onions and cook until fragrant. Increase heat to medium-high and add remaining 1 tablespoon oil and cremini and button mushrooms. Cook until mushrooms are very tender, about 10 minutes, stirring occasionally.
Stir in thyme, salt, pepper and wine; cook 2 minutes. Stir in tomato paste and cook 3 minutes, stirring frequently. Pour in mushroom broth, chopped mushrooms, freekeh and soy sauce. Simmer, covered, 20 minutes until freekeh is cooked through and soup has thickened slightly. Serve with French bread for dipping, if desired.
Freekeh is a whole grain made from green durum wheat found in the rice and pasta section of supermarkets. If you cannot find it substitute an equal amount of farro or barley.