Ingredients:
1 oz (30g) dried porcini mushrooms
2 cups (480ml) boiling water
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb (450g) fresh mushrooms (such as cremini or button), sliced
1 tsp thyme (fresh or dried)
1/4 cup (60ml) white wine (optional)
4 cups (960ml) vegetable or chicken broth
1 cup (240ml) heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Rehydrate the Dried Porcini Mushrooms:
Place the dried porcini mushrooms in a bowl and pour the boiling water over them. Let them soak for about 20-30 minutes until softened.
Once softened, remove the mushrooms from the water, chop them finely, and set aside. Reserve the soaking liquid by straining it through a fine mesh sieve to remove any grit.
Prepare the Soup Base:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Use Fresh Mushrooms:
Add the sliced fresh mushrooms to the pot and cook until they release their moisture and start to brown, about 10 minutes.
Stir in the chopped porcini mushrooms and thyme.
Deglaze and Simmer:
If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine is mostly evaporated.
Add the reserved porcini soaking liquid and the vegetable or chicken broth. Bring to a boil, then reduce the heat and let the soup simmer for about 20 minutes.
Blend and Add Cream:
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender, then return it to the pot.
Stir in the heavy cream and heat the soup gently until warmed through. Do not boil.
Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve hot with crusty bread on the side.
Enjoy your delicious creamy porcini mushroom soup!