German cuisine · Soups & Stews

Creamy Porcini Soup

Rich wild mushroom soup made from fresh porcini, thickened with cream and served with thyme and toasted bread.

Ingredients · for 4 servings

• 500 g fresh porcini mushrooms (or mixed mushrooms as a substitute)
• 20 g dried porcini mushrooms
• 1 onion
• 700 ml strong vegetable stock
• 200 ml cream
• 3 tbsp butter
• 100 ml white wine
• 1 tbsp thyme
• 2 slices white bread
• Salt, pepper

Instructions

1. Soak the dried porcini in 200 ml hot water for 20 min., then remove, chop finely, and pour the soaking water through a fine sieve, reserving it.
2. Clean the fresh porcini with a brush, slice, and set aside a third for the garnish; finely dice the onion.
3. Heat 2 tbsp butter in a pot until very hot and fry the remaining mushroom slices for 5–6 min. until browned, then sauté the onion and thyme with them for 3 min.
4. Deglaze with the white wine, reduce for 2 min., then add the vegetable stock, the soaking water and the chopped dried mushrooms and simmer uncovered for 20 min.
5. Cube the white bread and fry in the remaining butter together with the reserved mushroom slices for 4–5 min. until crisp.
6. Purée the soup finely, stir in the cream, season with salt and pepper, and serve topped with mushrooms and croutons in warmed bowls.