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
Servings: 6
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
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.