Porcini Mushroom Soup

Name: Porcini Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250 g of Porcini Mushrooms; 200 g of Potatoes; 1 Onion; 1 clove of Garlic; 50 g of Butter; 75 ml of White Wine; 1 liter of Vegetable Broth; 1 tablespoon of Parsley; Salt; Black Pepper

Porcini Mushroom Soup is a classic fall dish. Here is how to make it with porcini mushrooms and potatoes, fragrant with parsley.

Difficulty Easy
Preparation 15 minutes
Cooking 30 minutes
Servings for 4 people

As the cold fall evenings arrive, there is nothing better than a Porcini Mushroom Soup. Made with one of the most prized ingredients you can find this time of year, this Porcini Mushroom Soup recipe is a light, restorative first course.

To give the mushroom soup its characteristic texture, we’ll use potatoes. Among the aromatics, parsley and pepper stand out, a must in mushroom recipes. The method is quite simple: once all the ingredients are cooked, just blend them with an immersion blender to get your Porcini Mushroom Soup.

Other soup recipes perfect for this season include the Lentil Soup with Crispy Bacon, the Broccoli Soup and the Pumpkin Soup.

Ingredients for 4 people

250 g of Porcini Mushrooms
200 g of Potatoes
1 Onion small
1 clove of Garlic
50 g of Butter
75 ml of White Wine
1 liter of Vegetable Broth
1 tablespoon of Parsley chopped
Salt to taste
Black Pepper to taste

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Method

To make the Porcini Mushroom Soup, start by removing any soil from the mushrooms with a piece of paper towel: it’s important never to wash them under running water. Then dice the stems and keep the caps whole.
Peel the potatoes and cut them into cubes of about one centimeter.
Separately, finely chop the garlic and onion and sauté them in a pan with the butter. Then add the mushrooms and potatoes and deglaze with the white wine.
When you can no longer smell alcohol rising from the pan, cover with the broth, season with salt and cook over low heat for 30 minutes, until the potatoes are tender.
Take out the mushroom caps you left whole and transfer them to a cutting board to slice them for garnish. Blend the rest with an immersion blender.
Divide the Porcini Mushroom Soup among four bowls and top with the sliced mushrooms, a little parsley and some freshly ground pepper. Serve hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can make the mushroom soup with whichever variety you prefer, as we did in the recipe for Cream of Mushroom Soup.

Tips

You can adjust the consistency of the Porcini Mushroom Soup as you like: if it’s too thick, thin it with some broth; if it’s too runny, return it to the pan and let it reduce over high heat.

Storage

Porcini Mushroom Soup keeps in the fridge in an airtight container for up to one day. We recommend reheating it in a pan with a drizzle of oil.