“Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 vidalia onion, sliced thinly
  • 2 shallots, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 8 ounces fresh wild mushrooms, sliced
  • 5 cups chicken stock (I use a 'pareve' mix when using the cream to keep it kosher)
  • 2 teaspoons fresh thyme
  • 23 cup cream
  • salt and pepper

Directions

  1. Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
  2. Add stock and bring to a boil.
  3. Add the porcinis, liquid, thyme and salt and pepper.
  4. Lower the heat and simmer for 30 minutes, stirring occasionally.
  5. Process 3/4 of the soup in a blender (immersion blender is perfect).
  6. Add cream and heat through.
  7. Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.

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