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Fresh porcini mushroom soup

Fresh Porcini Mushroom Soup

A wonderful first course for lunch! Our summers here are rainy but warm, so the woods are already full of all kinds of mushrooms—including porcini, the most delicious, fragrant, and prized of the whole bunch among foragers. You can do all sorts of things with mushrooms, from countless main dishes to fillings for crepes and pies. But one of the very best is a good mushroom soup—and I'll show you exactly how to make it!

Julia M.

Recipe author

Composition / ingredients

Servings:

Porcini mushrooms

500

Potatoes

Onion

Carrot

Water

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 29 % 2 g

Carbohydrates 57 % 4 g

33 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Before you make the soup, you'll want to head into the woods and hunt down some fresh porcini. Of course, you can always just buy them—but that will never match the pleasure of wandering the forest and finding them yourself.
Step 2:

Clean the fresh porcini and cut them into large pieces. Cover with water, bring to a boil, and simmer for about 15 minutes. Then drain in a colander and rinse with water.
Step 3:

To start the soup, pour water into a pot and set it over the heat to warm up.
Step 4:

Peel, rinse, and dice the potatoes. Add the diced potatoes to the boiling water.
Step 5:

For the sauté, peel the onion and carrot. Finely chop the onion and grate the carrot on the small holes of a box grater.
Step 6:

Sauté the chopped onion and carrot in a hot skillet with a little vegetable oil.
Step 7:

Then add the boiled mushrooms to the skillet. Stir everything together and sauté for 5–7 minutes.
Step 8:

Now add it all to the pot with the nearly cooked potatoes. Season with a little salt to taste. Let everything simmer together for another 5 minutes. Then cover, turn off the heat, and let it rest for about 15 minutes so the flavors meld. Ladle the finished soup into bowls and serve hot. Sprinkle a little fresh herbs on top if you like. Enjoy!

When making mushroom soup, it's best to skip the spices altogether. Mushrooms are aromatic on their own, and adding spices just masks their natural flavor. Stick to a little fresh or dried herbs at most. This soup makes a perfect first course for lunch—add a dollop of sour cream when serving, and it's wonderful with fresh, warm bread. So delicious! Cook with joy!