How to Make Porcini Mushroom Soup

Porcini mushrooms are an expensive and sometimes rare variety of mushroom. They are typically imported to the United States from Europe but can be grown domestically on a small scale. They are prized for their meaty texture and distinct flavor. They can be used in many different dishes, but are most common in soups.

Things You'll Need

• Butter
• Stock pot
• Garlic cloves
• Onion
• Leeks
• Fennel
• Potatoes
• Porcini mushrooms
• Chicken stock
• Dried thyme
• Sherry
• Heavy cream
• Worcestershire sauce
• Salt
• Black pepper
• Hand blender
• Bowls

Instructions

1. Add 3 tbsp. of butter to a large stock pot and place over medium-high heat. Add four peeled garlic cloves, one medium diced onion, the white section of two sliced leeks, and one bulb of diced fennel once the butter has melted.

2. Sauté the ingredients for 10 minutes, and then add three peeled diced potatoes, 1 cup of dried porcini mushrooms, 6 cups of chicken stock, and 1 tsp. of dried thyme. Bring the ingredients to a boil, and then reduce heat to medium.

3. Let the soup simmer for 30 to 35 minutes, or until the potatoes are tender. Remove the stock pot from the heat and add ½ cup of sherry, 2 cups of heavy cream, ½ tsp. of Worcestershire sauce, ½ tsp. of salt and ½ tsp. of black pepper.

4. Puree the soup with a hand blender for 5 to 10 minutes, or until the soup is smooth and creamy. Place the stock pot back onto the burner, and set to medium heat.

5. Allow the porcini mushroom soup to heat for five to seven minutes, or until warmed through. Distribute the soup into bowls and serve immediately.

Tips & Warnings

• If a hand blender is not available, you can blend the soup a cup at a time in a conventional blender. Dried or fresh porcini mushrooms can be used in this recipe.

References

• "New England Soup Factory Cookbook"; Marjorie Druker and Clara Silverstein; 2007
• CDC: Vegetable of the month-mushrooms