Prep 30 mins
Cook 40 mins
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.
- 28.34 g dried porcini mushrooms
- 29.58 ml olive oil
- 14.79 ml butter
- 1 vidalia onion, sliced thinly
- 2 shallots, roughly chopped
- 2 clove garlic, roughly chopped
- 226.79 g fresh wild mushrooms, sliced
- 1182.95 ml chicken stock (I use a 'pareve' mix when using the cream to keep it kosher)
- 9.85 ml fresh thyme
- 158.51 ml cream
- salt and pepper
- 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.
- Add stock and bring to a boil.
- Add the porcinis, liquid, thyme and salt and pepper.
- Lower the heat and simmer for 30 minutes, stirring occasionally.
- Process 3/4 of the soup in a blender (immersion blender is perfect).
- Add cream and heat through.
- Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.
This soup is amazing! The flavor is wonderful, and makes the perfect consistency when made as directed. I used a mix of dried mushrooms and crimini for the fresh. I added the suggested shot of sherry while the onions and mushrooms were softening. I also added a bit of truffle oil at the very end with the cream. This is seriously delicious stuff, and really very easy and quick. Try it now!
I made this using plain ole button mushrooms and dried shitake. I followed it as directed, unfortunately I did not like the dried mushrooms left unblended and I think I would prefer to blend it all next time. Aside from that it was very easy and I will definitely make again.
As the Miraklesis I get to taste Aviva's creations first hand at her dinner table! Like everything else, this soup was amazing. Creamy and light, a delight to come home to!