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Porcini Soup

[slideshow_deploy id=’8571’]

Ingredients

  • 30gr. dried porcini
  • 300gr. button mushrooms, chopped
  • 240gr. heavy cream (or 150gr. Greek style yogurt)
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/2 leek, chopped
  • 3 tbsp flour
  • 3 tbsp butter
  • 800gr. chicken or vegetable broth
  • 250gr. water
  • handful parsley

for the garnish

  • 200ml. low fat milk
  • a few drops of almond extract
  • handful pistachio, crushed

Directions

  1. Soak the porcini in the water for about 15 minutes.  Drain the mushrooms, filter the water through a coffee filter paper and set both aside.
  2. In a large pot, melt the butter and sauté the leeks, onion, garlic and button mushrooms.
  3. Sprinkle in the flour and stir well to combine.
  4. Add the porcini, flavoured water, broth, parsley, salt and pepper. Bring to boil, lower the heat and let it simmer for 45 minutes.
  5. Add the cream (or yogurt) and cook for another 15 minutes.
  6. Pureé the soup with a hand food processor.
  7. Prepare the milk foam and add some drops of almond extract to it.
  8. Serve the soup with some foam milk on top and pistachio.

 

Porcini mushroom soup

Porcini mushroom soup

Porcini mushroom soup

Porcini mushroom soup

Porcini Soup

Published in Meatless Mondays Soups

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