Cream of Porcini Mushroom Soup (Gluten-Free)

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Cream of Porcini Mushroom Soup

I served this soup at the gathering we hosted last month. It was well received, so I’d like to share the recipe today. I used porcini mushrooms for dried mushrooms and crimini mushrooms for fresh mushrooms, but you can also use other mushrooms of your choice. I drizzled some white truffle oil on the soup right before I served it. This is optional, but it does enhance the flavor very nicely.


1 oz dried porcini mushrooms
300 ml water
1 Tbsp olive oil
1/2 onion, chopped
1 garlic clove, minced
3.5 oz fresh crimini mushrooms, sliced
2 vegetable bouillon cubes
300 ml milk or dairy alternative
100 ml half and half
1 1/2 Tbsp butter
1 tsp salt
Pepper to taste
Parsley, chopped (optional)
White truffle oil (optional)


  1. Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms.
  2. Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent.
  3. Add both soaked mushrooms and fresh mushrooms and sauté a little longer.
  4. Add the water used for soaking the mushrooms and vegetable bouillon cubes.
  5. Bring to a boil and turn off the heat.
  6. When the soup is cool enough to handle safely, purée the soup using a blender or hand blender.
  7. Return the soup to the pan, add milk, half and half and butter and bring to a boil.
  8. Adjust the taste with salt and pepper.
  9. Transfer the soup to individual soup bowls.
  10. Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately!

Servings: 4