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Soup with porcini mushrooms and cream

Creamy Porcini Mushroom Soup

A restaurant-quality dish at home. Simple, quick, delicious, and filling — and anything but ordinary!

Evgenia

Recipe author

Composition / ingredients

Servings:

Water

Porcini mushrooms (fresh or frozen)

250

Dried mushrooms (porcini)

Potatoes

Onion

Cream (33-35%, or use melted cheese)

250

Garlic

Thyme (to taste)

Butter (for sautéing)

Vegetable oil (for sautéing)

Ground black pepper

Salt

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 43 % 3 g

Carbohydrates 43 % 3 g

43 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Pour boiling water over the dried mushrooms and let them soak for an hour (or cover with cold water and leave overnight).
Step 2:

Strain the mushroom soaking liquid through two layers of cheesecloth and pour it into a pot. Top it up with fresh water to 3 liters, add the rehydrated mushrooms, and bring to a boil. Once boiling, reduce the heat to its lowest (so the liquid barely simmers) and cook for about 30–40 minutes. Salt moderately toward the end of cooking. Lift the cooked mushrooms out of the broth with a slotted spoon and set them aside.
Step 3:

Wash, peel, and cut the potatoes into matchsticks or small cubes. Put the potatoes in the mushroom broth and cook for about 15 minutes, until tender.
Step 4:

Peel and finely chop the onion. Peel the garlic and mince it with a knife. In a skillet, heat 2 tablespoons of butter with 1 tablespoon of vegetable oil, add the onion, salt lightly, and sauté until soft. Toward the end, add the garlic and let it sweat with the onion without browning. Add the onion and garlic to the mushroom broth. If needed, cut the cooked mushrooms (from the broth) into small strips or cubes.
Step 5:

Sort through the fresh porcini, clean them, and rinse with cool water, scrubbing any dirty spots with a brush if needed. Cut the mushrooms into strips.

Tip: If you're using frozen mushrooms, take them out of the freezer the night before. Line a large bowl with several layers of paper towels and spread the mushrooms on top. They'll thaw without soaking up water.
Step 6:

In the skillet where you sautéed the onion, add the mushrooms (both the cooked and the raw ones), salt lightly, and add the thyme. Cook the mushrooms over low to medium heat until the moisture evaporates. Once it does, add about 20 g of butter to the mushrooms and fry for another 2–3 minutes.
Step 7:

Transfer the mushrooms to the pot (you can remove the thyme). Let the soup simmer over low heat for about 5–10 minutes.
Step 8:

Pour in the cream, stir, adjust the salt to taste, and add freshly ground pepper. Bring to a boil, turn off the heat, and let it rest for 5–10 minutes. Garnish with fresh dill when serving, if you like.

Tip 1: You can also make this soup with chicken or vegetable broth (skipping the dried mushrooms), but the mushroom flavor will come through less in the finished soup. Tip 2: You can use cream with a lower fat content, but to give it a little body, stir a tablespoon of flour into the soup (best done at the end of sautéing the onion).