Broccoli, potatoes, and smoky dried mushrooms give this soup a wonderful earthy flavor. If you use dried shiitake mushrooms, remove and discard the inedible stems either before or after soaking.
½ cup dried porcini or shiitake mushrooms (½ ounce)
2 cups warm water
1 tablespoon vegetable oil, such as olive or canola oil
1 large red onion, finely chopped
4 cloves garlic, minced
1 pound red potatoes, cut into small chunks
1 teaspoon salt
¾ teaspoon tarragon
2½ cups small broccoli florets
½ cup fat-free half-and-half
1. In a small bowl, combine the dried mushrooms and 1 cup of warm water and let stand for 20 minutes until softened. Reserving the soaking liquid, scoop out the dried mushrooms and coarsely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.
2. Meanwhile, in a large nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is golden brown, about 5 minutes.
3. Stir in the mushrooms and their soaking liquid, the potatoes, salt, tarragon, and remaining 1 cup water, and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes.
4. Add the broccoli and cook until the potatoes and broccoli are tender, about 5 minutes. Stir in the half-and-half and cook just until heated through, about 2 minutes. Makes 4 servings
Good source of: fiber, potassium, vitamin B6, vitamin C
Make It a Meal
This chunky soup could be a meal in itself. Serve it with a salad of shredded hearts of romaine tossed with a fat-free lemon vinaigrette.
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.