Porcini Soup
Robin Morris shared this wonderful Porcini soup recipe. Enjoy!
by Robin Morris
Boletus edulis. Photo by Hugh Smith
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
Recipe contributed:
October
2014
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:
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
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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