Dried Porcini Mushroom Soup: Rich, Earthy, And Freezer-Friendly

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We picked up our stash of dried porcini at a market in Montenegro, not because we were hunting for rare finds, but because they were everywhere. Piled in baskets, sold loose or bagged, they were fresh, aromatic, and incredibly affordable. You could tell they’d been dried with care – clean, golden-brown slices that smelled faintly of nuts and forest moss.

Looking back, we probably should’ve ditched a pair of jeans and filled our luggage with dried porcini instead. Sure, customs might’ve objected to a suitcase full of mushrooms, but honestly, at those prices, it was hard not to dream about it. Back home, the same bag of dried porcini costs a small fortune. Still, even at full price, they’re worth every penny. With dry porcini, a little goes a long way. The flavor they bring to your soup is pure alchemy. And yes, it freezes like a dream, which makes it perfect for anyone who loves preserving food for later.

If you’re about to abandon the recipe because you’re not sure where to find dried porcini – don’t! They’re easier to get than you might think. Check a well-stocked grocery store, Amazon marketplace, an Italian deli, or an Eastern European specialty shop.

Curious Facts About Porcini Mushrooms

Photo: Boletus edulis. This image was created by user zaca at Mushroom Observer, a source for mycological images. You can contact this user here. CC BY-SA 3.0, via Wikimedia Commons

The word “porcini” is said to be related to the Italian word for “piglets.” This name dates back to Roman times when these mushrooms were referred to as hog mushrooms. The name is inspired not only by their rounded caps but also by their thick, bulbous stems, which resemble little piglets. Interestingly, wild boars were known to dig them up from the forest floor, which may have contributed to the origin of the name.

Botanically known as Boletus edulis, porcini mushrooms grow symbiotically with tree roots, especially under oaks and pines. This relationship is part of what gives them their earthy, woodsy flavor that no cultivated mushroom can replicate. Prized across Europe for their texture and aroma, dried porcini mushrooms are especially versatile. Their soaking liquid transforms into a rich, golden broth that becomes the soul of any dish.

How to make Dried Porcini Mushroom Soup – Step by Step:

Dried Porcini Mushroom Soup

Learn how to make a rustic porcini mushroom soup from humble ingredients – onions, carrots, potatoes, and dried porcini. Includes a vegan option, freezing tips, and a simple step-by-step method for the perfect creamy texture. Deep, earthy, and comforting

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Additional Prep – Soak dried porcini (to rehydrate): 40 minutes mins

Ingredients

 

• 35 g dried porcini mushrooms - (1.2 oz)
• 1 L boiling water - for soaking (4 cups)
• 3 tbsp grape seed oil - or other neutral oil
• 1 large onion - finely diced (approx. 150 g or 1/3 lb.)
• 1 large carrot - finely diced (approx. 150 g or 1/3 lb.)
• 2 large potatoes - thinly sliced (approx. 500 g or 1.1 lb.)
• 1 L chicken stock or vegetable stock for vegan - 4 cups
• 2 sprigs fresh thyme - or ½ tsp dried thyme
• 500 ml extra water or stock - (2 cups)
• salt and black pepper - to taste

Servings: 6

Instructions

 

• Soak the porcini: Place the dried porcini mushrooms in a large heatproof bowl. Pour 1 liter (4 cups) of freshly boiled over them and let them soak for about 40 minutes. This rehydrates the mushrooms and creates a rich mushroom broth. Don’t throw it away.
• Strain carefully: Once soaked, strain the mushrooms through a fine metal mesh colander, reserving the soaking liquid. Line a funnel or colander with a coffee filter and slowly pour the soaking liquid through to remove any grit or sand. This filtered broth will become the foundation of your soup.
• Prepare the vegetables: While the mushrooms soak, heat 3 tablespoons of grape seed oil in a large soup pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the carrot and cook for another 5–7 minutes, stirring occasionally, until softened.
• Add the potatoes: Stir in the thinly sliced potatoes and cook for about 7 minutes, or until the slices begin to look slightly translucent.
• Add stock and simmer: Pour in the chicken stock (or water, if making it vegan). Lower the heat and simmer for 20 minutes, or until the potatoes are soft enough to mash with a potato masher.
• Prepare the mushrooms: Meanwhile, roughly chop the rehydrated porcini into large pieces. Set aside until the potato base is ready.
• Mash for texture: Once the potatoes are soft, turn off the heat and lightly mash them in the pot. This creates a thicker, more rustic soup base that gives body without cream or flour.
• Combine everything: Add the chopped porcini mushrooms, thyme, and all of the reserved, filtered mushroom soaking liquid to the pot. Bring to a boil, then lower the heat and simmer for about 40 minutes. Stir occasionally to prevent sticking.
• Adjust consistency: If the soup becomes too thick during simmering, add extra water or stock until you reach your desired texture.

Season and serve or preserve:

• Add salt and freshly ground black pepper to taste. Ladle into bowls and serve with crusty bread.
• Alternatively follow steps in the body of this post for long-term preservation methods.

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Course Soup

Keyword dried porcini soup | how to make porcini mushroom soup | porcini mushroom soup | vegan porcini mushroom soup

https://cannedexperience.com/dried-porcini-mushroom-soup-rich-earthy-and-freezer-friendly/

Tips, Tricks & Substitutions

• Gently mash potatoes for a rustic texture; over-mashing will make the soup gluey.
• Thyme vs. dried thyme: If using dried thyme, make sure to use less of the herb. Remember, dried thyme has a more concentrated flavor.
• Adjust thickness: Add extra stock or water if soup reduces too much during simmering.
• Make it vegan: Use water instead. We do not recommend vegetable broth as it may change the flavor of the soup.
• Dried porcini vs. dried wild mushrooms: If you don’t have dried porcini, you can use other dry wild mushrooms. However, make sure no to use lobster mushrooms instead. They have a very distinct lobster taste. Not what we want in this recipe.

Preserving and Freezing Your Dried Porcini Mushroom Soup

One of the best features of this soup is how well it preserves without losing its depth of flavor.

Freezing Method

For most home cooks, freezing is the easiest, safest, and most reliable method. It keeps the earthy, nutty notes of the porcini intact and ensures your potatoes maintain their texture.

Freezing also makes it easy to prepare meals ahead of time, giving you a ready-to-go gourmet soup for busy days, dinner parties, or cozy winter evenings.

• First, allow the soup to cool completely to room temperature.
• Next, transfer soup to freezer-safe containers, ideally glass Mason jars or BPA-free plastic containers with tight-fitting lids. Leave at least 1–2 inches of headspace for expansion. This prevents jars from cracking or lids from popping off.
• Lastly, label each container with the date and contents.
• Freeze for up to 4–6 months for optimal flavor, though it will remain safe longer.

When ready to enjoy, thaw in the refrigerator overnight, then reheat gently on the stovetop. If the soup seems too thick after thawing, simply stir in a little water or stock to reach your desired consistency.

Pressure-Canning Option

For experienced home canners who want long-term shelf stability, pressure canning is possible, but it must follow tested, official guidelines from the USDA and the National Center for Home Food Preservation (NCHFP). Mushrooms are low-acid foods, and dense potato and mushroom chunks require sufficient heat penetration to ensure safety. Do not attempt water-bath canning.

Advanced Canning Instructions:

• Sterilize jars and lids according to manufacturer instructions.
• Fill jars, leaving 1 inch of headspace. Wipe rims and secure lids.
• Place jars in pressure canner and follow your canner’s instructions for closing, venting, and pressurizing.
  • Recommended Processing times at sea level: Pints: 60 minutes; Quarts: 75 minutes.
  • Adjust pressure for altitude: For example, for a weighted-gauge canner – 10 lbs at 0–1,000 ft, 15 lbs above 1,000 ft; for dial-gauge canner – follow manufacturer instructions.
• After processing, allow the canner to depressurize naturally. Remove jars carefully and let them cool completely.
• Check seals, label jars with date, and store in a cool, dark place. Properly canned, the soup can last 12–18 months.

Additional References & Resources

• National Center for Home Food Preservation – Canning Soups (nchfp.uga.edu)
• National Center for Home Food Preservation – Mushrooms: Whole or Sliced (nchfp.uga.edu)
• Penn State Extension – Canning Vegetable and Mushroom Soups (extension.psu.edu)

FAQs

Do I have to use dried mushrooms?

The flavor of this wild mushroom soup depends on dried porcini. In fact, the whole point of this dried porcini soup recipe is that the intensely flavored soaking liquid from the mushrooms becomes part of the broth itself. Without it, you lose that concentrated, earthy depth. That said, if you only have fresh porcini, don’t panic. You can still make a wonderful wild mushroom soup. But, you need to follow a slightly different path.

Here’s how:

• First, roughly convert your amounts: 35 g dried porcini equals about 280 g fresh (dried porcini rehydrate to around eight times their dry weight).
• Next, trim and gently rinse the fresh mushrooms to remove any dirt.
• Then, simmer them in about 1 liter of water for 20–30 minutes to draw out their flavor.
• After that, strain the liquid through a fine mesh, then a coffee filter, to catch any grit. This becomes your mushroom broth.
• Once that’s done, chop the cooked mushrooms and add them later in the recipe, just like you would the rehydrated ones.
• Finally, since your mushrooms are already cooked, shorten the final simmer. They don’t need the full 40 minutes of cooking. Also, adjust the liquid as needed.

How long does it last in the freezer?

This soup can be stored in the freezer for up to 6 months. However, if you plan to store it for that long make sure you store it in airtight container to prevent freezer burn. For best flavor, we recommend to consume any frozen soup within 4 months.

What if I don’t have thyme?

If you’re out of fresh thyme, simply use a small pinch of dried thyme instead. However, if you don’t have that either, you can skip it altogether. There’s no suitable herb substitute that would work well in this recipe.

Can I blend it instead of mashing?

Not this time. While blending might seem like an easy shortcut, it actually changes the character of the soup. Dried porcini give off a fine, earthy grit that can make a puréed version slightly muddy in texture. Mashing by hand, on the other hand, keeps this wild mushroom soup rustic, while letting the broth stay clear and beautifully balanced.