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
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