Porcini mushrooms are the crown jewels of Italian cuisine - prized for their incredibly deep, nutty, earthy flavor. This soup showcases these treasured fungi in all their glory. Dried porcini are actually more intensely flavored than fresh, making them perfect for soup.
The soaking liquid from the dried porcini is liquid gold - concentrated mushroom essence that forms the foundation of this soup. Combined with Marsala wine and cream, you get something truly special.
About Porcini
- King boletus: Scientific name
- Foraged: Cannot be cultivated
- Dried: More intense than fresh
- Italian treasure: Prized in cuisine
Using Dried Porcini
- Soak in hot water 20-30 minutes
- Save soaking liquid (strain)
- Chop after rehydrating
- A little goes a long way
Serving Suggestions
- Fresh Italian parsley
- Drizzle of truffle oil
- Crusty Italian bread
- Perfect for special occasions
Porcini Mushroom Soup
Luxurious Italian soup with prized porcini.
Nutrition per serving
255Calories
8gProtein
16gCarbs
18gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Rehydrate porcini. Cover dried porcini with 2 cups boiling water. Let sit 25 minutes. Strain through fine mesh, reserving liquid. Chop porcini.
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Sauté mushrooms. Melt butter in a large pot over medium-high heat. Add fresh cremini and cook until golden, 8 minutes. Add shallots and cook 3 minutes. Add garlic and thyme. Cook 1 minute.
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Build soup. Add Marsala and reduce by half. Add broth, porcini, and reserved soaking liquid. Simmer 20 minutes.
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Blend and finish. Blend until smooth. Stir in cream. Season with salt and pepper. Serve garnished with fresh parsley.
Recipe Notes
- Strain soaking liquid: Pour carefully to leave grit behind.
- Marsala substitute: Dry sherry works well.
- Truffle oil: Drizzle for ultimate luxury.
- Storage: Refrigerate 4 days. Freezes well without cream.