Porcini Mushroom Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup dried porcini mushrooms, rehydrated (reserve soaking liquid)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Rehydrate porcini mushrooms in hot water for 20 minutes; drain, reserving liquid and finely chop.
2. 2 In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. 3 Add carrots and celery, cook for 5 minutes.
4. 4 Stir in flour to create a roux, cook for 2 minutes.
5. 5 Gradually whisk in milk, followed by vegetable broth and reserved mushroom liquid (strain first).
6. 6 Add chopped porcini mushrooms, bring to a simmer. Cook until vegetables are tender.
7. 7 Stir in Parmesan cheese until melted and soup is creamy.
8. 8 Season with salt and pepper to taste. Simmer for an additional 5 minutes.
9. 9 Ladle into bowls and garnish with fresh parsley.

Equipment

• Large pot
• Cutting board and knife
• Whisk

Variations

• Add cooked diced chicken for a heartier version.

Substitutions

• Use cremini or shiitake mushrooms if porcini are unavailable.

Pairings

• Pairs well with a glass of Chardonnay or Pinot Noir.

Nutrition

Tips

• For extra depth, add a splash of dry sherry or white wine.
• Blend half the soup for a creamier texture if desired.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side salad.

FAQ