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Porcini mushroom soup

Course Soup
Cuisine North America
Keyword Mushrooms
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

  1. 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.
  2. 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.
  3. 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.
  4. Remove 75 g of the mushrooms with a slotted spoon. Roughly chop and set aside.
  5. Puree the soup in batches, then return to the saucepan and stir in the cream. Add the salt. Stir in the roughly chopped mushrooms.
  6. 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