{"id":5223,"date":"2006-04-30T23:00:40","date_gmt":"2006-05-01T06:00:40","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5223"},"modified":"2010-05-23T23:01:01","modified_gmt":"2010-05-24T06:01:01","slug":"wild-mushroom-soup","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5223","title":{"rendered":"Wild Mushroom Soup"},"content":{"rendered":"

1\/3 cup pine nuts <\/span><\/p>\n

1\/2 cup extra-virgin olive oil <\/span><\/p>\n

1 large yellow onion, finely chopped\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

3 cloves garlic, minced <\/span><\/p>\n

10 plum tomatoes, chopped <\/span><\/p>\n

1 pound fresh shiitake mushrooms, stems removed, sliced <\/span><\/p>\n

1\/2 pound fresh cremini or white mushrooms, stems removed, sliced\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

6 cups water <\/span><\/p>\n

1 tablespoon chopped fresh basil <\/span><\/p>\n

1 tablespoon chopped fresh flat-leaf parsley <\/span><\/p>\n

1 tablespoon chopped fresh rosemary <\/span><\/p>\n

1 tablespoon chopped fresh thyme <\/span><\/p>\n

Salt and freshly ground pepper <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Preheat an oven to 350 degrees F. Spread the pine nuts on a baking sheet and toast until golden and fragrant, 5-8 minutes. Remove from the oven and let cool. In a heavy soup pot over medium heat, warm the olive oil. Add the onion and saut\u00c3\u00a9, stirring frequently, until soft and golden, about 5 minutes. Add the garlic, tomatoes and mushrooms and raise the heat to high. Saut\u00c3\u00a9, stirring often, just until the mushrooms begin to release their liquid, about 7 minutes. Add the water and herbs and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until all the vegetables are tender and the flavors are blended, 25-30 minutes. Season to taste with salt and pepper. Ladle into warmed shallow soup bowls, scatter the pine nuts evenly over the tops and serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

1\/3 cup pine nuts 1\/2 cup extra-virgin olive oil 1 large yellow onion, finely chopped\u00c2\u00a0 3 cloves garlic, minced 10 plum tomatoes, chopped 1 pound fresh shiitake mushrooms, stems removed, sliced 1\/2 pound fresh cremini or white mushrooms, stems removed, sliced\u00c2\u00a0 6 cups water 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Salt and freshly ground pepper \u00c2\u00a0 Preheat an oven to 350 degrees F. Spread the…<\/p>\n

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