Cream of porcini mushroom soup is a refined dish with a rich flavor and delicate texture. Porcini mushrooms, known for their unique aroma and meaty texture, are perfect for making creamy soups. When combined with cream and potatoes, the mushroom flavor is fully enhanced. You can adjust the calorie content by choosing the cream’s fat percentage, and for an even more aromatic soup, consider using both fresh and dried porcini mushrooms. We’ll also guide you on how to serve it beautifully.
Recipe Details:
- Difficulty: Easy
- Calories: 332.30 kcal/serving
- Servings: 4
- Prep & Cook Time: 1 hour 30 minutes
Macronutrients (Per Serving):
- Protein: 8.38g
- Fat: 24.01g
- Carbohydrates: 21.16g
Ingredients for 4 servings:
- 1 quart (1 liter) vegetable broth
- 1.1 lbs (500g) porcini mushrooms
- 3 medium potatoes
- 1 onion
- 1 carrot
- ¾ cup (200ml) cream (22%)
- 2 tbsp butter
- Salt, to taste
- Ground black pepper, to taste
Step-by-Step Instructions:
Prepare the Mushrooms:
- Peel the outer skin of the porcini mushrooms and slice them.
- Boil the mushrooms in salted water for about 30 minutes, then drain and rinse.
Prepare the Vegetables:
- Peel the potatoes, onion, and carrot.
- Chop them into medium cubes.
Sauté the Mushrooms and Vegetables:
- In a heated skillet, melt the butter.
- Sauté the boiled mushrooms over medium heat until they release their aroma and turn slightly golden.
- Add the chopped onion and carrot to the skillet and continue sautéing for about 7 minutes, until the vegetables are soft.
Cook the Soup:
- Transfer the sautéed mushrooms and vegetables to a pot, add the cubed potatoes, and pour in the vegetable broth.
- Season with salt and a pinch of ground black pepper.
- Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes until the potatoes are tender.
Blend the Soup:
- Turn off the heat and let the soup cool slightly.
- Use an immersion blender to purée the soup until smooth. You can adjust the consistency by adding more broth as needed.
Add the Cream:
- Return the soup to the stove and stir in the cream.
- Heat the soup for about 5 minutes on medium heat, stirring well, then turn off the heat.
- Serve the cream of porcini mushroom soup hot.
Chef’s Note:
For a delightful accompaniment, make homemade croutons. Cut a few slices of bread into 0.6 inch (1.5 cm) cubes and place them on a baking sheet lined with parchment. Drizzle with olive oil, sprinkle with Provencal herbs and dried garlic, and season with salt. Bake in a preheated oven at 350°F (180°C) for 5–7 minutes.
Tip:
You can reserve a few slices of sautéed mushrooms for a beautiful presentation. Ladle the soup into bowls, garnish with the mushrooms and croutons, sprinkle with black pepper, and drizzle with a few drops of olive oil for a sophisticated finish.
Enjoy this rich and flavorful cream of porcini mushroom soup as an elegant and satisfying meal!
