Porcini mushrooms are the crown jewels of Italian cuisine - prized for their incredibly deep, nutty, earthy flavor. This soup showcases these treasured fungi in all their glory. Dried porcini are actually more intensely flavored than fresh, making them perfect for soup.
The soaking liquid from the dried porcini is liquid gold - concentrated mushroom essence that forms the foundation of this soup. Combined with Marsala wine and cream, you get something truly special.
About Porcini
- King boletus: Scientific name
- Foraged: Cannot be cultivated
- Dried: More intense than fresh
- Italian treasure: Prized in cuisine
Using Dried Porcini
- Soak in hot water 20-30 minutes
- Save soaking liquid (strain)
- Chop after rehydrating
- A little goes a long way
Serving Suggestions
- Fresh Italian parsley
- Drizzle of truffle oil
- Crusty Italian bread
- Perfect for special occasions
Porcini Mushroom Soup
An intensely earthy Italian soup featuring prized porcini mushrooms. Luxurious elegance in every bowl.
Nutrition per serving
255 Calories
8g Protein
16g Carbs
18g Fat
3g Fiber
Ingredients
Instructions
- . Rehydrate porcini mushrooms.
- . Sauté fresh mushrooms with shallots.
- . Add wine, broth, and porcini. Simmer.
- . Blend, add cream, serve with parsley.
Recipe Notes
- Strain soaking liquid: Pour carefully to leave grit behind.
- Marsala substitute: Dry sherry works well.
- Truffle oil: Drizzle for ultimate luxury.
- Storage: Refrigerate 4 days. Freezes well without cream.