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Fresh porcini mushroom soup with potatoes and green onions

Fresh Porcini Mushroom Soup with Potatoes and Green Onion

Your family will be thrilled! A simple recipe for a mouthwatering soup! The other day I made a truly excellent soup with porcini mushrooms. It was well worth the family's trip to the woods in the right season.

Valeria

Recipe author

Fresh porcini mushroom soup with potatoes and green onions

Composition / ingredients

Servings:

Green onion

Porcini mushrooms

500

Potatoes (or 3)

Onion

Fresh herbs

Salt

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 8 % 1 g

Carbohydrates 67 % 8 g

50 kcal

GI: 100 / 0 / 0

Cooking method

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Porcini are the noblest of mushrooms. And though they don't come cheap, they make the very best dishes. I love all kinds of soups, mushroom soups included, which is why I'd like to share this recipe with you: porcini mushroom soup. First, of course, select the porcini — they hold their color, unlike many other mushrooms, which darken as they cook. Rinse them, clean them carefully (discarding any wormy ones), and cut them into small slices. Rinse them well again and put them on medium heat to cook. Once the mushrooms come to a boil, skim off the foam. Then salt them and toss in a few black peppercorns (to taste). Meanwhile, peel the potatoes, cut them into small slices, and add them to the soup. Now chop the onion, sauté it in vegetable oil until golden, and stir it into the simmering broth. After about 10 minutes, add the finely chopped herbs and green onion. The soup is ready.