Porcini Soup

bowl of porcini mushroom soup

🍲 Porcini Soup

An earthy and comforting autumn soup made with porcini mushrooms, onion, garlic, and herbs. Perfect with crusty bread on a chilly day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Autumn, European
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g fresh porcini mushrooms or 30 g dried porcini, soaked in warm water
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil or butter
  • 750 ml vegetable or chicken stock
  • 100 ml cream optional, for richness
  • 1 sprig thyme or ½ tsp dried
  • Salt & pepper to taste
  • parsley, croutons optional garnisch

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Blender optional, for creamier texture

Method
 

  1. If using dried porcini, soak them in warm water for 20 minutes, then chop. Reserve soaking liquid.
  2. Heat olive oil or butter in a large pot. Add onion and garlic, sauté until soft.
  3. Add porcini mushrooms and thyme. Cook for 5 minutes until fragrant.
  4. Pour in stock and reserved soaking liquid (if using dried). Simmer for 20 minutes.
  5. Blend part of the soup for a creamier texture, or leave chunky for a rustic version.
  6. Stir in cream if desired, season with salt and pepper.
  7. Serve hot, garnished with parsley or croutons.

Notes

💡 Tip: Pair with crusty bread or serve in a bread bowl for a rustic presentation.
⚠️ Note: Only use porcini if you are 100% certain of proper identification when foraging wild mushrooms.
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