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.

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Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can also puree the soup in a blender in batches.

Nutrition Facts

480 calories; protein 6.3g; carbohydrates 34.5g; fat 36.1g; cholesterol 124.7mg; sodium 941.9mg. Full Nutrition
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