Total Time
1hr 10mins
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.

Ingredients Nutrition

  • 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

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.
Most Helpful

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!

Wistaria May 01, 2007

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.

Sassy Syrah May 06, 2004

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!

Miraklesis December 06, 2003