This soup is silky and very indulgent. Drink it from a mug by the fire or serve it to guests. It’s a regular dish in my winter rotation. I just can’t get enough of it. This recipe (along with what I like to serve with it, Venison with Red Currant Sauce, Mashed Turnips, and Lemony Brussels Sprouts) can also be found in The Homegrown Paleo Cookbook.
Winter Mushroom Soup
Author: Diana
Serves: 4-6 servings
Ingredients
- ½ cup dried porcini mushrooms
- 1 cup warm water
- 5 tablespoons unsalted butter, divided
- 1½ pounds yellow onions, sliced thin
- 1 teaspoon dried thyme leaves
- 1 pound portabella mushrooms, sliced thin
- 1 quart homemade chicken stock
- 2 ounces high quality dry sherry (optional)
- Sea salt and ground black pepper
- 4 ounces chanterelles, morels, or mini portabella (cremini) mushrooms, for garnish
- ½ cup fresh parsley leaves, minced, for garnish
- Truffle oil, for garnish (optional)
Instructions
- Soak the porcini mushrooms in the warm water.
- Melt 4 tablespoons of the butter in a heavy soup pot over medium heat.
- Add the onions and thyme and cook (don’t brown) for 5 minutes, lowering the heat if needed.
- Add the portabella mushrooms and cook for another 5 minutes
- Add the porcini and their soaking water and raise the heat to a rapid simmer to reduce the liquid for 5 minutes.
- Add the chicken stock and simmer for 1 hour
- Remove the pot from the heat and puree the soup with an immersion blender.
- Add the sherry, if using, and salt and pepper to taste.
- In a separate saucepan, heat the remaining tablespoon of butter over medium-high heat and sear the additional 4 ounces of fresh mushrooms in the butter for a few minutes per side.
- To serve, ladle out the soup and garnish with the parsley and a few of the seared mushrooms. Add a drizzle of truffle oil, if you wish!
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2 thoughts on “Winter Mushroom Soup”
The instructions list soaking porcini mushrooms as the first step but porcini mushrooms aren’t listed in the ingredients list. How much dried porcini mushrooms are used in this recipe?
Hi, I have dried porcini mushrooms as the first ingredient in the recipe.