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

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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