Double Mushroom and Prosciutto Soup
5
Points®
Total time: 3 hr 12 min • Prep: 12 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
The amount of porcini mushrooms may look small, but this powerhouse ingredient packs a big flavor punch. Buy them in a specialty food store, and make sure they’re imported from Italy.
Ingredients
Dried porcini mushrooms
⅓ oz
Extra virgin olive oil
1 tbsp(s)
Red onion
1 medium, quartered and thinly sliced
Carrots
1 medium, halved lengthwise and sliced
Celery
1 stalk(s), medium, with leaves, thinly sliced
Fresh garlic scapes
1 medium, minced
Cremini mushrooms
½ pound(s), sliced
Kosher salt
1 tsp(s)
Black pepper
¼ tsp(s)
Reduced sodium beef broth
3 cup(s)
Prosciutto
4 slice(s)
Grated Parmesan cheese
½ cup(s)
Fresh parsley
2 tbsp(s), coarsely chopped
Instructions
1
In a 1-cup glass measure, combine porcini mushrooms and 1/2 cup boiling water. Let stand until mushrooms are softened, about 20 minutes. Transfer mushrooms with their liquid to a sieve set over a medium bowl. Reserve liquid. Rinse mushrooms to remove any grit, then pat dry and finely chop. Pour reserved mushroom liquid into a 3- or 4-qt slow cooker.
2
In a large nonstick skillet over medium heat, warm oil. Add onion and cook, stirring, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until slightly softened, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer.
3
In slow cooker, combine porcini mushrooms, cremini mushrooms, onion mixture, salt, pepper, and broth. Cover and cook 3 hours on High or 6 hours on Low.
4
Meanwhile, wipe skillet clean and set over medium heat. Arrange prosciutto in one layer and cook until crisp, about 5 minutes per side. Transfer to a paper towel–lined plate to drain. When cool, break into 1-inch pieces. Set aside.
5
Ladle soup evenly into 4 bowls. Top each serving with 2 tbsp Parmesan and one-fourth of prosciutto; sprinkle with parsley.
6
Per serving: about 1 cup soup and 2 tbsp cheese
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