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Creamy Porcini Mushroom Soup

The flavor of this soup will win you over for good! Creamy porcini mushroom soup is a truly regal dish. Its silky texture and gorgeous mushroom aroma will charm any food lover, and crisp blue-cheese croutons round it out perfectly.

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Recipe author
Cheese soup with porcini mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 3 g
Fats 38 % 5 g
Carbohydrates 38 % 5 g
88 kcal
GI: 33 / 0 / 67
  • Rinse the porcini mushrooms under running water, cleaning off any dirt and grit. Dry them and carefully trim away any bad spots with a knife. Cut them into medium slices (not too small). Peel and rinse the onion and garlic. Dice the onion, and crush the garlic with the flat of a knife and chop it fine. Preheat the oven to 300-325°F (150-160°C). In a heavy-bottomed pot, melt a pat of butter and add the diced onion. Sauté over medium heat until soft and translucent, about 5 minutes. Pour in the sherry and keep cooking with the onion until the alcohol and its sharp smell cook off, about 1-2 minutes. Now add the garlic, thyme, and porcini mushrooms. Stir well and cook over medium heat for 20 minutes, until the mushrooms release their juices. Add the water, cover the pot, and simmer the soup over low heat for about another half hour. When the time's up, take the pot off the heat and let it cool a little. Transfer the soup to a blender or food processor and blend until smooth. Return the puréed soup to the pot and stir in the cream. Set it over the heat and bring to a boil. Then season the soup with salt and pepper to taste, and add a little lemon juice and the grated Parmesan. Stir well and remove from the heat. Make the croutons for the soup: cut a baguette (a French one works best) into thin slices. Arrange the bread on a parchment-lined baking sheet. Put a spoonful of blue cheese on each slice. Slide the baking sheet into the hot oven for 2-3 minutes, until the cheese melts and the croutons turn golden and crisp. Ladle the porcini soup into bowls and float a couple of blue-cheese croutons in each. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh porcini mushrooms - 34  kcal/100g
  • Fried white - 162  kcal/100g
  • White pickled - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Sherry - 163  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Loaf - 273  kcal/100g
  • Cheese with mold - 353  kcal/100g
  • Hermelin - 303  kcal/100g
  • Gorgonzola - 330  kcal/100g

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