Italian cuisine · Soups & Stews

Porcini Mushroom Soup

Rich porcini soup with garlic and parsley, half puréed for a creamy yet chunky texture, served with toasted rustic bread.

Ingredients · for 4 servings

• 500g fresh porcini (or mixed mushrooms)
• 20g dried porcini
• 1 onion
• 3 garlic cloves
• 1L vegetable stock
• 100ml cream
• 1/2 bunch parsley
• 4 tbsp olive oil
• 4 slices rustic bread
• Salt, pepper

Instructions

1. Soak the dried porcini in 200ml warm water for 15 min; clean the fresh mushrooms with a brush and cut into thick slices.
2. Finely dice the onion and sauté in 3 tbsp olive oil for 5 min until translucent, then add chopped garlic and cook for 1 more min.
3. Add the fresh mushrooms and fry over high heat for 5–6 min, until they've taken on color and their released liquid has evaporated.
4. Roughly chop the soaked mushrooms and add them along with their soaking liquid (strained through a fine sieve) and the vegetable stock, then simmer gently for 15 min.
5. Purée half the soup until smooth, return it to the pot, stir in the cream, and season with salt and pepper.
6. Toast the rustic bread until crisp in the remaining olive oil, ladle the soup over it, and sprinkle with finely chopped parsley.