Exotic Mushroom and Tomato Soup

recipe ingredients
2 cups water
1/2 cup dried porcini mushrooms
3 cans (16 oz each) diced tomatoes in juice
1 Tbsp. olive oil
1 cup chopped onion
1 Tbsp. minced garlic
8 ounces crimini mushrooms, coarsely chopped
4 Tbsp. chopped fresh parsley
1/2 tsp. crushed red pepper flakes
2 cans nonfat chicken broth or vegetable broth

recipe directions
Bring 2 cups water and porcini to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes. Using slotted spoon, remove porcini. Finely chop porcini. Pour liquid into small bowl, leaving any sediment behind. Purée tomatoes with their juices in processor until smooth; set aside. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add porcini and crimini mushrooms; sauté until tender, about 10 minutes. Stir in 4 tablespoons parsley and red pepper. Add puréed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil. Reduce heat and simmer until flavors blend, thinning soup with remaining broth, if necessary, about 15 minutes. Season with salt and pepper.

Other Suggested Recipes:

• Baked Penne with Double Mushroom Sauce
• Navy Bean and Tomato Soup
• Sour Cream Mushroom Soup
• Butternut Squash, Tomato, and Watercress Soup
• Rich Mushroom Barley