Rich & Creamy Porcini Mushroom Soup
If you love creamy mushroom soups, then this one with porcini (also known as penny bun or king bolete mushrooms) will be right up your alley.
It’s so velvety and flavorful that you’ll definitely want a second serving. It’s delicious when served with croutons, pita chips, cheese topping or a savory pesto babka.
Enjoy!
Rich & Creamy Porcini Mushroom Soup
This hearty and creamy vegetable soup is made with a blend of fresh vegetables like carrots, potatoes, onions, garlic, and celery, combined with porcini mushrooms for an earthy depth of flavor.
Ingredients
- 350 g porcini mushrooms fresh or frozen (or button, cremini or portobello mushrooms)
- 1 carrot
- 2 tbsps olive oil
- 1 potato
- 1 onion
- 2 cloves of garlic
- 100 g celery
- salt to taste
- black pepper to taste
- 100 ml cooking cream
- 1 organic vegetable stock cube
- water enough to cover the vegetables in the pot
Instructions
- Wash, clean, and cut the vegetables into large pieces.
- Simmer the vegetables in water along with the vegetable stock cube and olive oil. Cook for about 15-20 minutes or until the vegetables are soft.
- Transfer the vegetables one at a time to a blender along with the cooking cream and then gradually pour in the soup to get the desired consistency.
- Serve in bowls and enjoy with your favorite toppings. I added sundried tomatoes, pistachios, and brie cheese.
Notes
Tried this recipe?Let us know how it was!
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