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Porcini mushroom soup
Servings 8
Ingredients
- 70 g porcini mushrooms dried
- 700 ml water boiling
- 1 tbsp butter
- 150 g onion minced
- 1 clove garlic minced
- 50 g rice long-grain
- 800 ml chicken broth
- 2 tbsp whipping cream
- 1 1/4 tsp salt
- 6 tsp sour cream
- pepper cracked
- chives snipped, for garnish
Instructions
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Place the mushrooms in a bowl and pour the water over them. Let rehydrate, 30 minutes. (Put a plate on top to keep them submerged.) Lift the mushrooms from the bowl with a slotted spoon.
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Pour the liquid into a sieve lined with cheesecloth. Reserve the liquid and set aside. Mince 2 mushrooms and set aside for garnish. Reserve the rest.
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Heat the butter in a large saucepan over medium-low heat and add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute. Stir in the rice. Stir in the reserved mushroom liquid, then the chicken broth. Add the rehydrated mushrooms. Bring to a simmer. Cover and cook 30 minutes.
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Remove 75 g of the mushrooms with a slotted spoon. Roughly chop and set aside.
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Puree the soup in batches, then return to the saucepan and stir in the cream. Add the salt. Stir in the roughly chopped mushrooms.
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Ladle into bowls. Garnish each bowl with a teaspoon of the sour cream. Sprinkle with cracked pepper, the mushrooms for garnish and the chives.
Recipe Notes
Recipe from https://www.latimes.com/recipe/porcini-mushroom-soup by Donna Deane on 4th of December 2002
Photography by Robert Gauthier / Los Angeles Times