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