Cream of Porcini Mushroom Soup (Gluten-Free, Low-Carb)

Submitted by InnerHarmonyNutriti

"I used porcini mushrooms for dried mushrooms and crimini mushrooms for fresh mushrooms, but you can also use other mushrooms of your choice. I drizzled some white truffle oil on the soup right before I served it. This is optional, but it does enhance the flavor very nicely."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 ounce dried porcini mushrooms
• 300 ml water
• 1 tablespoon olive oil
• 1⁄2 onion, chopped
• 1 garlic clove, minced
• 3 1⁄2 ounces fresh cremini mushrooms, sliced
• 2 vegetable bouillon cubes
• 300 ml milk or 300 ml non-dairy milk
• 100 ml half-and-half
• 1 1⁄2 tablespoons butter
• 1 teaspoon salt
• pepper
• parsley, chopped (optional)
• white truffle oil (optional)

directions

1. Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms.
2. Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent.
3. Add both soaked mushrooms and fresh mushrooms and sauté a little longer.
4. Add the water used for soaking the mushrooms and vegetable bouillon cubes.
5. Bring to a boil and turn off the heat.
6. When the soup is cool enough to handle safely, purée the soup using a blender or hand blender.
7. Return the soup to the pan, add milk, half and half and butter and bring to a boil.
8. Adjust the taste with salt and pepper.
9. Transfer the soup to individual soup bowls.
10. Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately!