Porcini Mushroom Soup The Best Recipes

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Porcini Mushroom Soup

"Porcinis have a deeper, woodsier taste than some other mushrooms. If you can't find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate."

Ingredients :

• 3 tablespoons butter
• 1 bulb fennel, diced
• 2 leeks, white parts only, trimmed and sliced
• 1 large Spanish onion, diced
• 4 cloves garlic, minced
• 6 cups chicken stock
• 3 large Yukon Gold potatoes, peeled and diced into 3/4-inch pieces
• 2 cups fresh porcini mushrooms
• 1 teaspoon dried thyme
• 2 cups heavy whipping cream
• 1/2 cup cream sherry
• 1/2 teaspoon Worcestershire sauce
• salt and ground black pepper to taste

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H20M

• Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
• Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
• Return pot to the heat. Simmer soup until warmed through, about 10 minutes.

Notes :

• You can also puree the soup in a blender in batches.

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