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Classic Porcini Mushroom Soup

Author
Cookinero 24 Feb 2025
6610
Classic Porcini Mushroom Soup

The most delicious mushroom soup is made from porcini mushrooms. Despite the fact that there are many recipes for preparing this dish, the classic version is the simplest. The soup is rich and aromatic. You can use dried, fresh or frozen porcini mushrooms for cooking. To prepare mushroom broth and sauté, you need to follow the step-by-step recipe. The soup will be especially tasty if you choose the right mushrooms - with a firm and fleshy structure, without pits on the caps.

How to cook Classic Porcini Mushroom Soup

Step 1

Classic Porcini Mushroom Soup

Prepare the mushroom broth. Boil water in a saucepan. Add potatoes and mushrooms to the boiling water, cook for 10 minutes.

Step 2

Classic Porcini Mushroom Soup

While the vegetables are cooking, prepare the sauté for the soup. Fry the vegetables in vegetable oil until the onion is golden brown for 5-7 minutes. Add the sauté to the mushroom soup. Salt and pepper. Cook for another 10 minutes.

Classic Porcini Mushroom Soup - FAQ About Ingredients, Baking Time and Storage

Yes! While porcini mushrooms add a rich, earthy flavor, you can substitute them with cremini, shiitake, or white button mushrooms. The taste will vary slightly, but the soup will still be delicious.
Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Absolutely! Ensure the vegetable broth is used (if not already) and skip any dairy-based toppings. You can add a splash of coconut milk for creaminess if desired.
Let the soup cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Yes, omit the potatoes and add more mushrooms or low-carb veggies like cauliflower or zucchini to keep it hearty while reducing carbs.
This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich for a comforting meal. Garnish with fresh herbs or a dollop of sour cream.
Simply double or triple the ingredients, but be mindful of the cooking times—vegetables should still be tender but not overcooked. Use a larger pot to accommodate the extra volume.

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