Exotic Mushroom and Tomato Soup
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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.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 88 | 3 | 0.5 | 7 | 3 | 276 | 14 | 1 |
…another winner!!! My sister and I are currently following the Weight Watcher Points Program, and are diligently searching and testing as many different recipes as we can!!! This soup was a great lunch dish, with a small whole wheat bun, totally filling. When preparing it however, we did not chop the porcini mushrooms, and we also felt that the next time we make this we will not puree the tomatoes, we think this would add more texture…just a personal preference thing…still, we found this to be a fantastic, spicy, and filling soup!!
I give it a 9. Even my husband (who is not dieting) thought it was good.
This soup is excellent. I only pureed some of the tomatoes and left the porcini mushrooms as they were. I did not chop them.