Porcini Soup
Robin Morris shared this wonderful Porcini soup recipe. Enjoy!
by Robin Morris
Boletus edulis. Photo by Hugh Smith
When cooking with fresh-picked porcini, I like to peel the cap and cut off the tough outside of the stipe. I include tubes only if fresh and not buggy...
Objective:
Soup
Total Time:
30-45 mins
Yield:
Suggested Mushrooms:
- Boletus edulis (porcini, penny bun, king bolete)
Ingredients
1 ½ – 2 lbs Porcini, cut in 1/2 in. chunks, dry sautéed till light brown
2 c cream
2 c chicken broth (low sodium style)
2 stalks celery, de-veined and cut small
2 thin carrots, cut small
1 shallot
1/2 red onion, chopped
3 Tbl Plugra or other good butter
1/2 tsp thyme
I Tbl parsley
Method
Heat chicken broth with carrots.
Sauté shallot, onion, and parsley in butter 7 minutes. Cover for 3 additional minutes.
Combine broth with mushrooms and all else, including cream and celery, reduce 25 mins.
Serve with toasted bread and butter or cheese