Cream of Porcini Mushroom Soup
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Vegetables Mushrooms Soups and Stews
This cream of porcini mushroom soup, prepared simply and flavored with rosemary-infused oil, is inspired by a trip to Budapest two weeks ago when I lunched at Pesti Diszno (the chef there was the official cook for the President of Hungary!).
Ingredients
400 g fresh porcini mushrooms
1 large onion
1 large garlic clove
1 large starchy potato
1 bay leaf
1 stem of dried thyme (or 1/4 teaspoon dried thyme)
750 ml chicken stock (or beef stock; or water/vegetable stock for the vegetarian version)
50 ml dry white wine
8 tablespoons olive oil (mild-flavored)
1 tablespoon butter
1 rosemary sprig
Servings: 4
How to prepare cream of porcini mushroom soup
- Sauté the finely chopped onion in one tablespoon of butter and 3 tablespoons of hot oil. When soft, add the sliced porcini mushrooms and crushed garlic and sauté for another 3 minutes.
- Deglaze with wine and let it cook until evaporated. Add the cubed potato, stock, bay leaf, and thyme, then season with salt and pepper. Cook covered for about 20 minutes (until the potato is tender).
- Remove the bay leaf and thyme from the pot. Strain the soup from the mushrooms. Blend the pot contents until smooth. Slowly, with the blender running, add the strained soup until you reach the desired consistency.
- Adjust salt to taste.
- Heat the remaining oil and add the chopped rosemary leaves. Remove from heat, cover with a lid, and let the oil infuse with the rosemary aroma.
- Serve the cream of porcini mushroom soup drizzled with rosemary-infused oil and toasted bread.
