Porcini Mushroom Soup with Cream - Quick Homemade Recipe

Name: Porcini Mushroom Soup with Cream - Quick Homemade Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European
Ingredients: Fresh porcini mushrooms 400-500 g; Heavy cream 33% 150 ml; Butter 1 tbsp; Wheat flour 1 tbsp; Water 500 ml; Salt, black pepper to taste; Croutons for serving

Seasonal porcini soup is the perfect end to a successful trip to the forest for some quiet mushroom hunting. Of all the mushroom dishes out there, a thick soup of fried mushrooms with cream is my favorite. It is very simple and quick to make. What matters is that the mushrooms are fresh, just picked in the forest. They give the soup its intense aroma and flavor.

Porcini are called white mushrooms for a very simple reason: their flesh does not change color when cooked. Usually, to keep mushroom flesh from darkening during cooking, a little food acid, vinegar or lemon is added to the water. In our case, darkening is only possible if the mushrooms are fried too hard.

I like this soup because it takes only 15-20 minutes. The mushrooms do not need to be boiled first, they are simply fried in butter. By the way, you do not have to cook it in a pot. A large frying pan or sauté pan works fine. This soup can be called a mushroom cream soup or purée soup, although mushroom flesh does not blend into a purée very well.

If you like, you can make the soup with vegetable or even meat broth. But even with plain water it turns out excellent. For a soft, delicate taste, add heavy cream or crème fraîche at the final stage of cooking. Do not add a lot of spices. A little salt and black pepper is enough for a wonderful aroma and flavor.

It is better not to use overripe mushrooms, where spores are already forming and the spongy part falls apart when pressed. When fried, it turns to mush. Firm, young mushrooms are ideal.

Keep in mind that the pieces of mushroom will stay the same size as you cut them. So chop them to roughly the same size, a little larger than for duxelles, the mushroom filling. When fried, the pieces lose some moisture and shrink. But the soup will be many times more aromatic, which is what matters. For the dairy, use the fattiest cream you can find. With so few spices, herbs and other additions are unnecessary.

More with porcini

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Marinated Porcini Mushrooms: A Quick AppetizerQuick marinated porcini mushrooms with green onion, garlic, vinegar and oil. An easy mushroom salad ready in an hour, great with frozen porcini.

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Ingredients

2 servings

Fresh porcini mushrooms 400-500 g
Heavy cream 33% 150 ml
Butter 1 tbsp
Wheat flour 1 tbsp
Water 500 ml
Salt, black pepper to taste
Croutons for serving

Step-by-step recipe

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Porcini soup is best made from freshly picked mushrooms. Mushrooms are often boiled for storage or frozen fresh. They lose flavor and aroma that way, and when thawed they lose moisture and simply turn watery, which makes them hard to fry. Clean fresh mushrooms of soil and leaves, wash them thoroughly and pat them dry with paper towels.
With a sharp knife, cut the caps into strips or small thin slices. Cut the stems more coarsely, into cubes or slices. In a deep frying pan or a large sauté pan, melt 1 tbsp of real butter. Do not use spreads, they spoil the taste of the dish. By the way, if your cream is not very fatty, you can use a little more butter.
Add the sliced mushrooms to the pan. Fry them over low heat, stirring with a spatula. Mushroom flesh contains a lot of water, so at first there will be some liquid in the pan. It evaporates very quickly, though. Fry the porcini until they start to turn slightly golden. Then season lightly with salt and black pepper.
To thicken the soup, add a little wheat flour. To avoid lumps, it is handy to use an ordinary tea strainer. Put a full tablespoon of flour into the strainer. Then, shaking it over the pan, sprinkle the flour evenly over the fried mushrooms and stir at once. Fry the mushrooms with the flour for 2-3 minutes.
Add 0.5 l of hot water to the pan. Stir the porcini soup very thoroughly. It is important that there are no lumps at all. They are easy to see, so try to crush them with a spoon or spatula. Bring the soup to a boil and cook over medium heat for 7-8 minutes. The flour will make the soup thicken.
Add the heavy cream to the soup and stir well. Cook for another 2-3 minutes. Then the dish is ready. By the way, the cream makes the soup very pale. If you want it a little darker, add 1-2 drops of dark soy sauce along with the cream. Note: drops, not spoonfuls!
There is no need for herbs when serving this soup, they are unnecessary. Make some croutons from white or rye bread and simply add them to the bowl before serving. Eat the soup while it is hot. It is better not to reheat it, but to make a fresh batch right before dinner.
I think other mushrooms can be used instead of porcini. But then the pieces in the soup will be dark, and the aroma will be different. Instead of croutons, we sometimes add a tablespoon of well-fried cracklings. If you like, you can add more pepper right in the bowl.

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Recipe facts

Yield:	2 servings
Calories:	60 kcal per 100 g
Prep time:	5 mins
Cooking time:	15 mins
Ready in:	20 mins
Category:	Soups › Mushroom Soups
Cuisine:	European
Rating:	4.6 (4)