Cream of champignon and porcini mushroom soup
Votes: 5
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Dried porcini mushrooms and fresh button mushrooms are combined in one pot to create a fragrant, silky creamy soup. It's further enhanced by leeks, shallots, and thyme sautéed in butter, a touch of sherry, and heavy cream, while a few tablespoons of flour help thicken the soup to the desired consistency. Blend until creamy and serve, garnishing each serving with thinly sliced fresh button mushrooms and parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups lightly salted chicken broth
- 45 g dried porcini mushrooms
- 6 tablespoons unsalted butter
- 5 cloves garlic, finely chopped
- 300 g of chopped champignons
- 1 teaspoon chopped fresh thyme leaves
- 2 shallots, thinly sliced
- 1 leek (white and light green parts), thinly sliced
- 1/3 cup premium flour
- 1 bay leaf
- 0.5 cups heavy cream
- 1 tsp. sherry or marsala
- Chopped parsley, for serving
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Cooking the dish according to the recipe:
- In a medium saucepan, combine the broth and 3 cups of water and bring to a boil. Remove from heat, add the dried mushrooms, and let sit for 20 minutes. Then, remove the mushrooms with a slotted spoon and set aside, reserving the broth. Coarsely chop the mushrooms.
- In a large saucepan, heat the butter over medium-high heat. Add the garlic, porcini mushrooms, and three-quarters of the sliced button mushrooms and cook, stirring occasionally, until softened and almost dry, about 6 minutes. Add the thyme, shallots, and leeks and cook, covered, stirring occasionally, until softened but not browned, about 4 minutes. Add the flour and cook, stirring occasionally, for another 2 minutes.
- Strain the reserved mushroom broth into a saucepan and bring to a boil. Add the bay leaf, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Remove from heat and let cool slightly.
- Remove the bay leaf. Pour the soup into a blender in several batches and blend thoroughly until smooth, being careful not to fill the pitcher more than halfway at a time. Strain the soup, return it to the saucepan, and reheat over medium heat.
- Stir in the cream, sherry, 1 teaspoon salt, and a pinch of freshly ground black pepper. Ladle into bowls and garnish with the remaining finely chopped mushrooms and parsley.
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