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Mushroom soup puree of porcini mushrooms with cream

Creamy Porcini Mushroom Soup

A simple, quick, and delicious dish for any weeknight! This creamy porcini mushroom soup is hearty, fragrant, and comes together fast. It's a welcome change of pace year-round, and you can make it with fresh, dried, frozen, or canned mushrooms, on any broth you like!

Julia M.

Recipe author

Mushroom soup puree of porcini mushrooms with cream

Composition / ingredients

Servings:

Frozen mushrooms

200

Onion

Heavy cream

150

Water (or broth)

800

Potatoes

Garlic

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 31 % 4 g

Carbohydrates 62 % 8 g

68 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make creamy porcini mushroom soup? Start by gathering your ingredients. You can use any mushrooms — dried or fresh. I'm using frozen ones. During mushroom season I always stock up on wild mushrooms: I boil them for about 30 minutes, then rinse, cool, bag, and freeze them, so I have mushrooms on hand all winter. For this soup, thaw them ahead of time.
Step 2:

Peel the potatoes, rinse them clean, and cut them into pieces. Heat the water (or broth) for the soup in a pot, add the potatoes, and cook for 15 minutes.
Step 3:

While the potatoes cook, peel, rinse, and chop the onion. Sauté the onion with the mushrooms for 5–7 minutes — in that time the extra liquid cooks off and they start to brown a little.
Step 4:

Add the sautéed mushrooms to the pot with the potatoes. Season with a little salt and spices to taste. Simmer everything together for another 10 minutes. Don't add too much water, or the soup will be thin.
Step 5:

Transfer everything to a countertop blender, add the garlic, and blend until smooth.
Step 6:

Return the mushroom purée to the pot and add the cream. Any fat content works — the richer the cream, the creamier the finished soup. Adjust the consistency with more cream or water. Stirring, bring it to a boil and take the pot off the heat.
Step 7:

Your creamy porcini soup is ready! Serve it hot. Some white-bread croutons make a great addition. Enjoy!

To keep your eyes from stinging when you cut onions, rinse the onion and the knife in cold water. And rubbing the cutting board with a piece of lemon before slicing keeps it from picking up the onion smell.
A note on water: whether or not the recipe gives an exact amount, it's best to go by your own preference (thick versus thin soup), the size of your pot, and the ingredients you're using. Keep in mind that the author's idea of how much meat, potatoes, grains, and so on belong in the soup may not match yours. In practice, if it's your first time, don't make a whole pot at once — make a small batch to taste, for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at about 1 cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one, remembering that some will boil off. Once you've tasted that small batch, you can fine-tune both the liquid and the proportions to your liking. After that, like most seasoned cooks, you'll be able to add water and ingredients by eye.