Creamy Porcini Mushroom Soup
A rich and comforting mushroom soup with layers of earthy flavors, this dish is sure to warm you up from the inside out. Made with a variety of mushrooms, aromatic herbs, and a creamy base, each spoonful offers a delightful combination of textures and tastes that will leave you craving more. Enjoy a bowl of this hearty soup as a satisfying meal on a chilly day or serve it as an elegant starter at your next dinner party.
— Constant Cookbook
Ingredients
- 6 cups hot water
- 1.4 oz. dried porcini mushrooms
- 3 Tbs. olive oil
- 2 Tbs. unsalted butter
- 12 oz. white button mushrooms, sliced
- 8 oz. shiitake mushrooms, stemmed and sliced
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tsp. chopped fresh thyme
- 1 Tbs. Champagne vinegar
- 4 cups low-sodium chicken or vegetable stock
- or canned broth
- 2 cups heavy cream
- Salt and freshly ground pepper, to taste
- Chopped fresh chives for garnish
Instructions
- In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes.
- In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and sauté, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Sauté, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and sauté 1 minute more.
- Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes.
- Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives.
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