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.

Ingredients:

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)

Instructions:

  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

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