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Tomato Soup With Porcini



  • 28 oz can of tomato sauce
  • 14 oz can of whole tomatoes plus a variable amount of its liquid if needed
  • 1/2 to 3/4 cups of dried porcine mushrooms soaked in water with or without 1/4 part dry white wine. Soak for at least 20 minutes. Can use regular commercial mushrooms - 1 to 2 oz.
  • 2 Tbl. chopped onions
  • 2 & 1/2 cups of milk
  • 4 fresh basil leaves
  • 4 fresh mint leaves
  • 1/4 tsp of freshly ground nutmeg
  • 2 to 3 Tbl. of roux made with equal parts butter and flour
  • 2 to 3 shakes of cayenne
  • Salt and pepper to taste.


Separate the mushrooms from its soaking broth. Pour broth into a tall narrow glass. Can decanter off all but bottom 1/5 to use to dilute the soap to desired thickness. (The bottom portion will be a little sandy).

Squeeze dry and chop the mushes and sauté with the onions. Place in blender mint ,basil, sautéed onions and mushrooms along with aprox. 3/4th cup of milk. Thoroughly blend. Warm milk and add roux all at once and mix well and continue to heat until milk thickens to a thin pancake batter consistency.

Add the tomatoes, the blended mixture, and other liquids to achieve desired thickness.

Add salt, pepper, and cayenne Simmer covered for 20 to 40 minutes. Can garnish with chives or croutons.