Free Standard Delivery for orders over $150.

Porcini Mushroom Soup

Jump to Recipe Print Recipe

 

Porcini Mushroom Soup

Creamy Porcini Mushroom Soup. Rich, earthy and deeply comforting. This soup celebrates the deep flavour of porcini mushrooms, paired with fresh mushrooms and cream for a rich, hearty bowl that’s perfect for autumn.
Print Recipe Pin Recipe
Course Appetizer

Equipment

  • food processor, or stick blender

Ingredients
  

  • 1 brown onion
  • 2 garlic cloves
  • 120g Lescure Demi‑Sel Butter, reserve some to finish the soup
  • 800g flat mushrooms
  • 1 kg Swiss brown mushrooms
  • 30g Inaudi Dried Porcini Mushrooms (adjust to taste with more or less as preferred)
  • 1 L Aneto Chicken Broth
  • 600ml single cream
  • Tasman Sea Salt, to taste

To Serve

  • 150g crisp proscuitto shards, to garnish
  • parsley, to garnish

Instructions
 

  • Preparation Notes - The onion, garlic and fresh mushrooms can be roughly chopped in a food processor for ease, or chopped by hand if preferred.
  • Warm the chicken broth gently, add the dried porcini mushrooms. Remove from the heat and allow to steep for 20 minutes to rehydrate and infuse the broth.
  • In a large pot, melt the butter over medium heat - we took ours to the beurre noisette stage, for extra depth and flavour. Add the onion and garlic and cook gently until soft and translucent.
  • Add the chopped flat and Swiss brown mushrooms. Cook for 10–15 minutes, stirring occasionally, until softened and their moisture has reduced.
  • Add the porcini mushrooms and infused chicken broth to the vegetables. Bring to a gentle simmer and cook for 20 minutes to deepen the flavour.
  • Blend the soup until smooth using a stick blender or countertop blender. Return to low heat.
  • Stir in the single cream along with an extra knob of butter (optional) gently warm through, season to taste.
  • Bake prosciutto, on a lined baking tray for 15-20 mins in an oven at 180C. Remove once crisp and golden, set aside for garnish.
  • Ladle soup into bowls and garnish with prosciutto and chopped parsley, before serving.
Keyword autumn, Mushrooms, Porcini, Soup

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

Ultimate Truffle Fries

  Inspired by the legendary Crème de la Crème Pommes Frites — the world’s most opulent fries from New York City. Golden, thick-cut potatoes are

Cheese Fondue

The word fondue is derived from the French word “fondre” which means, “melt”. Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal,

All Recipes