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
- Wash, clean, and cut the vegetables into large pieces.
- Simmer the vegetables in water along with the vegetable stock cube and olive oil. Cook for about 15-20 minutes or until the vegetables are soft.
- Transfer the vegetables one at a time to a blender along with the cooking cream and then gradually pour in the soup to get the desired consistency.
- Serve in bowls and enjoy with your favorite toppings. I added sundried tomatoes, pistachios, and brie cheese.
Notes
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