Mushroom and Potato Soup

INGREDIENTS

2     ounces of dried porcini mushrooms or other types

2     cups boiling water
3     tablespoons butter
3     shallots, chopped

3     cloves garlic, chopped   
2     teaspoons dried rosemary, ground to a powder
1     pounds potatoes, cut into 1/3-inch pieces
4     cups chicken broth
2     tablespoons roasted red peppers, diced to ¼ inch pieces

1     teaspoon salt

             

METHOD

Rinse the porcini mushrooms, chop them into small pieces and soak in the boiling hot water. Set aside.

Melt the butter in a large sauce pan over medium heat and simmer the shallots until tender, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the rosemary, potatoes and broth. Bring to a boil and cook for about 3 minutes. Stir in the porcini mushrooms along with the soaking liquid, the roasted red peppers and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Working in batches if necessary, place into a food processor and pulse until coarsely chopped – almost pureed. R emove to a serving dish and serve immediately.