A warm and hearty soup, rich with porcini and wild mushrooms. You can use cultivated mushrooms but if so, don't skip the porcini powder or the soup will be too bland.
Cook Time35 minutesmins
Course: Dinner, Lunch, Main Course, Side Dish, Soup, Vegetarian
1tablespoonPorcini PowderDried porcini mushrooms ground finely in blender or food processor. See note below.
3tablespoonButter
⅓ cFlour
4cChicken Brothor vegetable broth
¼ cDry White Wine Unoaked
1cHeavy Cream
Salt and Pepper to taste
Parsley and Thyme to garnish
Instructions
Heat oil on medium in a mid-sized pot, then add onion and saute until translucent. Add mushrooms, thyme, bay and porcini, sprinkle with a pinch of salt and saute until starting to brown lightly. Remove ½ cup of these mushrooms to a bowl and save for garnish.
Turn heat to low, push mushrooms to side of pan and add butter to other side to melt. Once melted, add flour, stir and cook until lightly bubbling. Add broth and wine and stir vigorously to prevent lumps. Simmer 15-20 minutes, stirring frequently, remove herb sprigs and puree with an immersion blender (or in a regular blender very carefully).
Add cream, reserving 2 tablespoon if desired for garnish, then season to taste with salt and pepper. Turn off heat as soon as soup cream is heated and pour into bowls, garnishing with herbs, reserved mushrooms and additional cream if desired.
Notes
To make your own porcini powder simply process dried porcini mushrooms in your food processor or blender.