-
-
My review
Porcini Mushroom Soup
0 made it |
0 reviews
| 0 photos
23
TerryWilson
"Porcinis have a deeper, woodsier taste than some other mushrooms. If you can't find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 480Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
- Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
- Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
Footnotes
- Cook's Note:
- You can also puree the soup in a blender in batches.