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Tuscan Mushroom Soup*

Prep Time: 45 minutes

1/2 oz. dried porcini mushrooms
1 cup hot water
1 Tbsp olive oil
3 Tbsp finely chopped shallots
1 garlic clove, minced
1 lb white button mushrooms, sliced
6 oz wild mushrooms (such as shitake, cremini or oyster), stems trimmed, sliced
2 (14.5 oz) cans ready-to-serve chicken broth
3 Tbsp all purpose flour
1/4 tsp salt
1/8 tsp white pepper
2 Tbsp chopped fresh parsley

In a small bowl, combine dried porcini mushrooms and hot water. Let stand 15 minutes. Drain, reserving liquid. Chop porcini mushrooms. Strain reserved soaking liquid; set aside.

Heat oil in 4-quart saucepan or Dutch oven over medium heat until hot. Add shallots and garlic; cook and stir 1-2 minutes or until shallots are tender and garlic just begins to brown.

Add button and wild mushrooms, chopped porcini mushrooms, broth and 1/2 cup of the reserved mushroom-soaking liquid. Bring to a boil over medium-high heat. Cook 4 minutes, stirring occasionally. Reduce heat; simmer 10 minutes or until mushrooms are tender.

In a small bowl, combine remaining mushroom-soaking liquid, flour, salt and pepper; mix with wire whisk until blended. Stir into soup. Cook an additional 3-5 minutes or until soup is bubbly and slightly thickened, stirring occasionally. Sprinkle each serving with parsley.

Makes 4 (1.5-cup) servings

Per serving: 150 calories, 5 g fat

Pillsbury Soups & Stews recipe booklet