Cream of porcini mushroom soup

Cream of porcini mushroom soup
4.48 from 274 ratings
Vellutata di funghi porcini alla nonna
1st main course – Primo piatto
RECIPE BY Jessica | Chef & Author
This deliciously fragrant soup with its intense flavors was prepared by my nonna mostly on cold winter days. A real treat for the palate. Since porcini mushrooms have always been very expensive, she has used a little simple trick to bring the whole thing a little cheaper on the table. How, I tell you below in my tips!
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: high
Calories: 130.4kcal
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
gluten free
low carb
sugar free
vegetarian
Difficulty: easy
Cost: high
Calories: 130.4kcal
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
gluten free
low carb
sugar free
vegetarian
Directions
  • Thoroughly clean and slice the porcini mushrooms. (Or soak the dried porcini mushrooms in warm water for about 30 minutes).
  • Peel and finely dice the potatoes. Clean the leeks. Remove the green part and the root. Then cut into thin rings. Peel the carrot, onion and garlic and cut into small pieces.
  • Heat a dash of olive oil in a high pot and briefly sautรฉ leek, carrot, onion and garlic. Add the potatoes and porcini mushrooms and sautรฉ over medium heat for 2 minutes.
  • Then add the vegetable broth and simmer for 10 minutes. Add the liquid cream and simmer for another 5 minutes. Then carefully process with a hand blender to a creamy soup.
  • Season with salt and pepper and simmer on low heat for another 5 minutes.
  • Finally, pour the soup into deep plates or bowls and garnish with chopped parsley to taste.
    Buon appetito!

Tip

Porcini mushrooms are very expensive! If you want to prepare this dish cheaper, but still do not want to miss the typical taste, simply replace 3/4 of the porcini with fresh mushrooms. Chanterelles are also perfectly suitable as a combination.
Serving: 279.8gCalories: 130.4kcal (7%)Carbohydrates: 6.3g (2%)Protein: 6.4g (13%)Fat: 6.5g (10%)

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