Rich & Creamy Porcini Mushroom Soup
If you love creamy mushroom soups, then this one with porcini (also known as penny bun or king bolete mushrooms) will be right up your alley.
It’s so velvety and flavorful that you’ll definitely want a second serving. It’s delicious when served with croutons, pita chips, cheese topping or a savory pesto babka.
Enjoy!
Rich & Creamy Porcini Mushroom Soup
This hearty and creamy vegetable soup is made with a blend of fresh vegetables like carrots, potatoes, onions, garlic, and celery, combined with porcini mushrooms for an earthy depth of flavor.
Ingredients
- 350 g porcini mushrooms fresh or frozen (or button, cremini or portobello mushrooms)
- 1 carrot
- 2 tbsps olive oil
- 1 potato
- 1 onion
- 2 cloves of garlic
- 100 g celery
- salt to taste
- black pepper to taste
- 100 ml cooking cream
- 1 organic vegetable stock cube
- water enough to cover the vegetables in the pot
Instructions
- Dice the onion, carrot, celery, potato, and mushrooms into roughly even pieces.
- Heat the olive oil in a pot and sauté the onion, carrot, and celery for about 4–5 minutes.
- Add the garlic and cook for about 30 seconds.
- Add the mushrooms and cook for another 4–5 minutes, until they soften and begin to release their moisture.
- Add the potato, vegetable stock cube, and enough water to cover the vegetables.
- Simmer for about 15–20 minutes, or until everything is tender.
- Blend until smooth, then stir in the cream and adjust the consistency with additional cooking liquid if necessary.
- Season with salt and black pepper and serve with the suggested toppings and, optionally, crusty bread.
Notes
Tried this recipe?Let us know how it was!
Related: Mushroom Stew with Béchamel Sauce
Related: Mushroom Youvetsi (Greek Mushroom & Orzo Stew)
Related: Mushroom Tagliatelle with Walnuts & Green Leaves
Related: Wild Mushroom Risotto
Related: Pork Tenderloin w/ Porcini and Creamy Polenta
It’s always better to cook onions and garlic in olive oil and/or butter before then add to vegetables that have been cut into SMALL pieces as they cook quicker, you are going to blend them ALL TOGETHER anyway. Serve with crusty bread.
Hi Peter,
Thanks for the helpful feedback! Sautéing the onion and garlic first is definitely a great way to add a little more depth of flavor and cutting the vegetables smaller can speed up the cooking time. This recipe uses a simpler one-pot method, but your approach is a great alternative. And yes — crusty bread would be perfect with it! 😊
Best, Chef’s Pencil Team
The porcini mushrooms add such a deep flavor. Definitely pairing it with crusty bread next time!