Best Creamy Porcini Soup Recipes

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CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES



Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 cups

Number Of Ingredients 13

1/3 cup dried porcinis
2 cups hot water
1 medium carrot, diced
1 celery, diced
1 small parsnip, diced
2 large shallots, finely chopped
1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)
2 tablespoons butter
3 cups chicken stock or canned broth
1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts
2 tablespoons dry Sherry
Frizzled leeks, for garnish (deep fry julienned strips of leek in 365 degree F oil)
Creme fraiche, for garnish

Steps:

  • Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
  • In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
  • Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
  • Ladle soup into bowls. Top with vegetables, and garnish with leeks.

CREAMY PORCINI MUSHROOM SOUP



Creamy Porcini Mushroom Soup image

Rich, thick and flavorful, this soup is perfect for warming up a winter day. For a nice contrast to the creamy soup, garnish servings with crunchy croutons. From Williams-Sonoma

Provided by BethR

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

6 cups hot water
1 1/2 ounces dried porcini mushrooms
3 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, stemmed and sliced
1 yellow onion, chopped
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 tablespoon champagne vinegar
4 cups low sodium chicken broth or 4 cups vegetable stock
2 cups heavy cream
salt & freshly ground black pepper, to taste
1 bunch fresh chives, chopped for garnish

Steps:

  • In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes.
  • In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and sauté, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Sauté, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and sauté 1 minute more.
  • Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes.
  • Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8.

Nutrition Facts : Calories 455.1, Fat 34, SaturatedFat 17.1, Cholesterol 89.2, Sodium 82.4, Carbohydrate 29.1, Fiber 12, Sugar 9.8, Protein 19.4

CREAMY PORCINI AND FARRO SOUP



CREAMY PORCINI AND FARRO SOUP image

Categories     Soup/Stew     Mushroom     Low Fat     Lunch     Simmer

Number Of Ingredients 32

1/2 cup farro (or pearl barley)
4-1/2 cups mushroom broth (see below) or reduced-sodium chicken broth divided
1 oz dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tbsp extra-virgin olive oil
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery, finely chopped
1 tablespoon minced fresh sage, or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry sherry (do not use cooking sherry)
1/2 cup reduced-fat sour cream
1/4 cup minced fresh chives
Mushroom Stock
(Makes 7-8 cups)
1 yellow onion, thinly sliced
1 leek top, chopped and washed
4 garlic cloves, in their skin, crushed with the side of a knife
1 oz dried porcini (or shiitake) mushrooms
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 pound white mushrooms, sliced
2 small carrots, chopped
6 parsley springs, coarsely chopped
3 fresh thyme sprigs
2 fresh marjoram or oregano springs
2 fresh sage leaves
2 bay leaves
9 cups cold water

Steps:

  • Bring barley and 1-1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes. Meanwhile, combine porcini and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop. Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute. Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 to 22 minutes. Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives. Mushroom broth: Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, dried mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.

CREAMY PORCINI SOUP



Creamy Porcini Soup image

This is a very nice creamy soup rich with an earthy and somewhat nutty flavor. I quickly threw it together without thought and the results were stunning! Porcini Mushrooms are the king of all mushrooms. Italian chefs affectionately refer to the Porcini (the piglet) as a ruling class of the delicious fungi. The meaty texture and concentrated flavor will wow your taste buds and have you going back for more! Enjoy! This recipe is great for those on a low carb diet!!

Provided by hunter.kiefer

Categories     Vegetable

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7

2 cups dried porcini mushrooms
3 cups water
1/4 cup sweet creamy butter
1/2 cup sweet onion, diced
1 teaspoon garlic, minced (I use a bit more)
2 chicken bouillon cubes, knor (these are the big flavorful cubes~not the classic little bouillon cubes)
1 cup heavy whipping cream

Steps:

  • Place dried porcini mushrooms into the water and soak for at least one hour. (I personally soaked them over night so they are ready for lunch.) Do NOT drain the water as this will be the bases of your soup.
  • Once the mushrooms have reconstituted, melt sweet cream butter in a sauce pan over medium heat.
  • Add the diced sweet onions and garlic. Sauté until the onions lose their opacity (but do not allow to brown.).
  • Add the reconstituted mushrooms along with the flavored water.
  • Place both cubes into the mixture and allow the soup to come to a slight boil.
  • Gently add the heavy whipping cream while stirring.
  • Bring soup back to a gentle boil.
  • Soups on!

Nutrition Facts : Calories 288.8, Fat 30.1, SaturatedFat 18.6, Cholesterol 102.8, Sodium 477.9, Carbohydrate 4.3, Fiber 0.3, Sugar 1.3, Protein 1.9

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