2 T. olive oil

2 leeks, halved lengthwise, thinly sliced and rinsed

Coarse salt and ground black pepper

1 garlic clove, minced

1 lb. assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped

1/2 tsp. fennel seeds

2 bay leaves

1 T. tomato paste

1 can (14 1/2 oz.) diced tomatoes, drained

1/2 C. marsala wine (optional)

4 C. vegetable broth

 

Soak porcini in 1 C. warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve. In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

 

 

Yield:

Calories:

Fat:

Fiber: