Velvety Porcini & Mushroom Bliss Soup
Indulge in the comforting embrace of our Velvety Porcini & Mushroom Bliss Soup, a delightful combination of earthy flavors and creamy texture that's perfect for cozy winter days. The rich essence of dried porcini mushrooms pairs exquisitely with the freshness of shiitake and button mushrooms, creating a symphony of taste that warms the soul. Enhanced with aromatic herbs and a hint of champagne vinegar, this soup is finished with luscious heavy cream for added richness. Serve it up with crunchy croutons for the perfect contrasting texture, and you have a meal that your family will cherish.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Dried porcini mushrooms
1.5 ounces (Soaked in hot water)
Hot water
6 cups (For soaking porcini mushrooms)
Olive oil
3 tablespoons (For sautéing)
Unsalted butter
2 tablespoons (Melted with oil)
White button mushrooms
12 ounces (Sliced)
Shiitake mushrooms
8 ounces (Stemmed and sliced)
Yellow onion
1 (Chopped)
Garlic cloves
2 (Minced)
Fresh thyme
1 teaspoon (Chopped)
Champagne vinegar
1 tablespoon (To add acidity)
Low sodium chicken broth or vegetable stock
4 cups (For the soup base)
Heavy cream
2 cups (For creaminess)
Salt
to taste (For seasoning)
Freshly ground black pepper
to taste (For seasoning)
Fresh chives
1 bunch (Chopped for garnish)
Instructions
1
Begin by soaking the dried porcini mushrooms: place them in a heatproof bowl and cover with 6 cups of hot water. Allow them to sit for about 30 minutes until softened.
2
In a large, wide-bottomed saucepan, heat 2 tablespoons of olive oil over high heat. Add in the unsalted butter, allowing it to melt.
3
Once the butter is melted, add the sliced button and shiitake mushrooms. Sauté them for about 6 to 8 minutes, stirring occasionally, until they are golden and tender, and most of their liquid has evaporated.
4
Next, incorporate the remaining tablespoon of olive oil, followed by the chopped onion and minced garlic. Continue to sauté this mixture for another 6 to 8 minutes, or until the onions are tender and golden brown. Stir in the fresh thyme and sauté for an additional minute to release its aromatic essence.
5
After the porcini mushrooms have soaked, strain them through a fine-mesh sieve to reserve both the soaking liquid and the mushrooms. Add the strained soaking liquid to the saucepan with the sautéed mushroom mixture, along with the champagne vinegar and the broth (either chicken or vegetable stock). Bring the mixture to a gentle simmer.
6
Now, reduce the heat to medium-low and let the soup simmer for about 20 minutes, allowing all the flavors to meld beautifully.
7
Using a stick blender, blend the soup until it's smooth and creamy, ensuring a velvety texture. Season with salt and freshly ground black pepper to taste.
8
Roughly chop the reserved porcini mushrooms and stir them back into the soup. This will add a delightful texture.
9
Ladle the soup into warmed bowls and finish each serving with a sprinkle of freshly chopped chives and a handful of crunchy croutons.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Velvety Porcini & Mushroom Bliss Soup?
It is a comforting, creamy soup that combines the earthy flavors of dried porcini, fresh shiitake, and button mushrooms with aromatic herbs and cream.
What types of mushrooms are used in this recipe?
The recipe uses three types: dried porcini mushrooms, fresh white button mushrooms, and fresh shiitake mushrooms.
How do I prepare the dried porcini mushrooms?
Place them in a heatproof bowl, cover with 6 cups of hot water, and let them soak for about 30 minutes until they are softened.
Should I throw away the water used to soak the porcini mushrooms?
No, you should strain it through a fine-mesh sieve and reserve it to use as a flavorful base for the soup.
What is the best way to sauté the fresh mushrooms?
Heat olive oil and butter over high heat, then add sliced button and shiitake mushrooms, cooking for 6 to 8 minutes until golden.
Can I use vegetable stock instead of chicken broth?
Yes, the recipe specifically notes that you can use either low sodium chicken broth or vegetable stock.
Why is champagne vinegar included in the ingredients?
Champagne vinegar is added to provide a hint of acidity that balances the richness of the mushrooms and cream.
Do I need a blender for this recipe?
Yes, a stick blender (immersion blender) is used to blend the soup until it reaches a smooth, velvety consistency.
When should I add the heavy cream?
The instructions mention finishing the soup with luscious heavy cream after simmering and blending to add richness.
What should I do with the porcini mushrooms after soaking?
After straining the liquid, roughly chop the porcini mushrooms and stir them back into the blended soup for added texture.
How long does the soup need to simmer?
Once the liquids are added, let the soup simmer on medium-low heat for approximately 20 minutes.
What are the recommended garnishes?
The soup is best served with a sprinkle of freshly chopped chives and a handful of crunchy croutons.
Can I make this soup vegan?
To make it vegan, replace the butter with more olive oil, use vegetable stock, and substitute the heavy cream with a plant-based cream or coconut milk.
Is this soup suitable for a gluten-free diet?
The soup base is gluten-free, but you must ensure your broth is certified gluten-free and omit the croutons or use gluten-free alternatives.
How many garlic cloves are needed?
The recipe calls for 2 minced garlic cloves.
What aromatics are used in the base?
The soup uses one chopped yellow onion, minced garlic, and fresh chopped thyme.
Can I use dried thyme if I don't have fresh?
Yes, but use about 1/3 of the amount since dried herbs are more concentrated.
How do I ensure the soup is not gritty?
Straining the porcini soaking liquid through a fine-mesh sieve is crucial to remove any grit or sediment.
What is the total amount of liquid used in the base?
The soup uses 6 cups of mushroom soaking water and 4 cups of broth, totaling 10 cups of base liquid plus cream.
Can I use cremini mushrooms instead of button mushrooms?
Yes, cremini mushrooms (baby bellas) can be used as a direct substitute for white button mushrooms for a slightly deeper flavor.
Is it necessary to remove the stems from shiitake mushrooms?
Yes, shiitake stems are often too woody to eat, so they should be removed before slicing the caps.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this soup be frozen?
Yes, but because it contains heavy cream, the texture may change slightly upon thawing. Reheat gently and stir well.
What is the purpose of the 2 tablespoons of unsalted butter?
The butter is melted with olive oil to sauté the mushrooms, adding a rich, nutty flavor to the golden-brown mushrooms.
How do I season the soup?
Use salt and freshly ground black pepper to taste after blending the soup.
Why do I sauté the onions and garlic after the mushrooms?
Sautéing the mushrooms first at high heat allows them to brown properly without the onions burning.
How much heavy cream is required?
The recipe calls for 2 cups of heavy cream to achieve the desired richness.
Can I use a regular blender if I don't have a stick blender?
Yes, you can transfer the soup in batches to a standard blender. Be careful when blending hot liquids.
Is this soup considered a hearty meal?
Yes, it is described as a hearty and savory dish that is perfect for a winter meal.
What makes the texture 'velvety'?
The combination of thorough blending and the addition of heavy cream creates the signature velvety mouthfeel.