Creamy Porcini Mushroom Soup Recipe for a Cozy Delight

Course: Lunch

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Indulge in a comforting bowl of homemade creamy porcini mushroom soup. This delightful recipe combines earthy flavors of dried porcini mushrooms with fragrant herbs and wholesome ingredients. Begin by soaking the porcini mushrooms, infusing their rich essence into the broth. Sautéed with aromatic onions, garlic, and sliced cremini mushrooms in a Dutch oven, this soup captures a medley of savory tastes. Seasoned with soy sauce, thyme, and bay leaves, it simmers to perfection, enhancing its depth and richness.
The velvety texture is achieved by blending a portion of the soup, resulting in a lusciously smooth consistency. The addition of heavy cream adds a luxurious touch, balancing the flavors and providing a creamy finish that melts in your mouth.
Perfect for a comforting lunch or a cozy dinner, this soup invites you to savor the warmth and depth of its flavors. Store any leftovers in an airtight container for up to four days, allowing you to enjoy this savory delight throughout the week. Embrace the comfort and taste of this homemade creamy porcini mushroom soup, a true delight for your senses on chilly evenings or any time you crave a heartwarming dish.

Ingredients

1 ounce dried porcini mushrooms
1 1/2 cups boiling water
1 medium yellow onion
2 cloves garlic
4 tablespoons unsalted butter
1 pound sliced cremini mushrooms
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium vegetable or chicken broth (32 ounces)
2 tablespoons soy sauce
2 teaspoons dried thyme
2 bay leaves
1/2 cup heavy cream

Directions

Place 1 ounce dried porcini mushrooms in a medium heatproof bowl and cover with 1 1/2 cups boiling water. Soak until mostly softened, about 15 minutes. Meanwhile, dice 1 medium yellow onion and mince 2 garlic cloves. Melt 4 tablespoons unsalted butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion, garlic, and 1 pound sliced cremini mushrooms, and season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally until the mushrooms are softened and have released their juices, 10 to 12 minutes.
Line a fine-mesh strainer with cheesecloth. Pour the soaked mushrooms through the strainer into a measuring cup or bowl. Reserve the liquid and coarsely chop the mushrooms (leave behind any grit trapped in the cheesecloth).
Sprinkle 3 tablespoons all-purpose flour into the pot and stir to coat the vegetables. Cook until lightly browned, stirring regularly, about 2 minutes. Pour in 4 cups low-sodium vegetable or chicken broth and scrape the bottom of the pot with a wooden spoon. Stir in the reserved soaking liquid from the mushrooms, the chopped porcini mushrooms, 2 tablespoons soy sauce, 2 teaspoons dried thyme, and 2 bay leaves. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavor is developed and the soup is slightly thickened, about 30 minutes.
Remove and discard the bay leaves. Transfer about 2 cups of the soup to a blender or food processor and purée until smooth. Stir the purée back into the pot. Remove from the heat and stir in 1/2 cup heavy cream.