This soup isn’t overly rich and is hearty enough for a main course, with a salad or a green vegetable. To cut the time, use a food processor to slice the mushrooms.
1/2 ounce dried wild mushrooms
1/2 of a 1-pound loaf of walnut bread, such as from Acme Bread, cut into 1/2-inch cubes
1 tablespoon olive oil + more for croutons
Salt to taste
2 tablespoons butter
1 onion, thinly sliced
1 1/2 pounds cremini mushrooms, or a mix of cremini and wild mushrooms, trimmed and thinly sliced
1/4 cup all-purpose flour
1 cup low-sodium beef, chicken or vegetable broth, plus more as needed
2 cups milk
Pepper to taste
Preheat the oven to 350°.
Place the dried mushrooms in a small bowl. Pour 2 cups boiling water over the top and allow to soak.
Place the walnut bread in a medium bowl. Toss with a drizzle of olive oil and some salt, then spread out on a baking sheet. Bake until crisp and toasty, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil and 2 tablespoons butter in a Dutch oven. Add the onion and saute on medium heat until wilted. Add the fresh mushrooms and some salt to taste and saute until the liquid is released, stirring constantly, about 3 minutes. Add the flour and stir until well distributed and slightly cooked, 1-2 minutes.
Squeeze the dried mushrooms to release all of their liquid, then pour the liquid into the soup with the broth and milk. Bring to a simmer, whisking constantly, then simmer for 10 minutes, whisking often. Meanwhile, roughly chop the dried mushrooms and add to the soup. If the soup gets too thick, add more broth.
Process with a handheld blender or food processor until pureed but still a little chunky. Season to taste with salt and pepper and serve immediately with croutons.
Per serving: 410 calories, 20 g protein, 50 g carbohydrate, 14 g fat (6 g saturated), 25 mg cholesterol, 478 mg sodium, 6 g fiber.