Fat-Free Mushroom Soup

Definitely healthy and easy to make, though I'd define the flavour as pleasant rather than spectacular. As usual with puree soups involving potato, I cooked the potato in large chunks so that I could sieve rather than process it, for better texture.

The relatively large quantity of dried porcini makes this a slightly extravagant recipe and next time I may reduce the quantity by half and compensate by using home-made fat-free chicken stock instead of water. Another issue with the dried porcini is that because they go straight in without pre-soaking, any grit or sand will end up in the soup, so I shall probably pre-soak next time.

Recipe says it's for 4 but I found it made 6 starter-sized helpings.