1 teaspoon salt
Several pinches of freshly ground black pepper
8 ounces cremini mushrooms (about 3 cups), sliced thinly
1 cups wild rice (try to find a wild rice blend with several kinds mixed together)
4 cups vegetable stock, plus extra if needed
1 carrot, peeled
Several sprigs of fresh chervil for garnish
PLACE THE porcinis in a bowl. Measure 2 cups of boiling water and pour over the porcinis. Cover with a plate and set aside.
Preheat a stockpot over medium-high heat. Add the olive oil and saute the onions for about 3 minutes. Add the garlic, fresh thyme, salt, and pepper. Cook for about 10 minutes or until browned, stirring frequently.
Add the sliced creminis and saute for about 3 minutes. In the meantime, remove the porcinis from their broth (with tongs or a fork). Slice them thinly and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.
Add the wild rice and the vegetable stock. Cover and bring to a boil. Once the soup is boiling, lower the heat to low and simmer for about 45 minutes.
When the rice is tender, grate in the carrot, turn off the heat, and let sit for 10 more minutes. If the soup is too thick, add another cup or so of water or broth. Ladle into bowls and garnish with sprigs of fresh chervil.
DOUBLE PEA SOUP WITH ROASTED RED PEPPERS.
SERVES 6 TO 8.
TIME: 1 HOUR 20 MINUTES.
Split pea soup is practically a pop-culture icon, in the world of soups, that is. Or at least we think so. Our split pea is a little amped-up, featuring extra herbs and spices, a new texture thanks to the addition of fresh green peas, and a little bit of smoky-sweetness from roasted red peppers. A big bowl makes a perfect light yet nourishing meal, especially when served alongside crusty bread and Hummus (page 67) for dipping.
3 tablespoons olive oil
1 large onion, chopped finely
2 carrots, peeled and cut into small dice
2 stalks celery, chopped into -inch pieces
2 quarts water
1 pound dried split green peas
1-inch cube fresh ginger, peeled
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried tarragon
teaspoon ground coriander
teaspoon ground cumin
1 (16-ounce) bag frozen green peas
2 roasted red reppers (page 33), cut into -inch pieces, diced
Freshly ground pepper
1 teaspoons salt, or to taste
PREHEAT A large stockpot over medium heat. Saute the onion 5 to 7 minutes, until softened. Add the carrots and celery, and saute for another 5 minutes until the veggies are soft and slightly golden.
Add the water, split peas, ginger, bay leaf, thyme, tarragon, coriander, and cumin. Cover, raise the heat to high to bring to a rolling boil, then lower the heat to medium-low and allow the soup to simmer, covered, for 45 to 50 minutes until the split peas turn soft and mushy.
Stir in the frozen green peas and diced roasted pepper. Cover, and raise the heat to bring to a boil again, then lower the heat and simmer for another 20 minutes, or until green peas are tender.
Remove the ginger cube and bay leaf. Allow to sit for 15 minutes before serving.
FRENCH LENTIL SOUP WITH TARRAGON AND THYME.
SERVES 8.
TIME: 1 HOUR.
This is the last lentil soup recipe you will ever need. Tarragon adds a wonderful peppery, licorice flavor that complements this soup like nobody's business. Just try to keep leftovers of this soup stored in the fridge-you will find yourself going back for more all night. After three helpings, keep the lid on it to retain some sense of dignity.
1 tablespoon olive oil
1 large yellow onion, diced