Porcini Mushroom Soup

Porcini Mushroom Soup

This is an intense mushroom soup that is super easy to make. It usually has a brownish tint, but I used carrots that are violet and they tend to turn everything purple.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 8 ounces porcini mushrooms sliced
• 1/3 cup extra virgin olive oil
• 3 shallots chopped
• 2 carrots halved and sliced
• 2 tablespoon fresh rosemary finely chopped
• 1 1/2 pounds small new potatoes cubed
• 3 large cloves garlic finely chopped
• 4 cups porcini mushroom broth
• 1 1/2 – 2 teaspoons salt
• 1 rind from Parmigiana Reggiana cheese

Instructions

 

• In a your soup pan, heat a few tablespoons of the olive oil up and add the garlic and shallots and sauté until the shallots are soft.
• Add the carrots and sauté for about two minutes.
• Add the potatoes and rosemary to the pot and stir to combine.
• Add the remaining olive oil and cook for about 5 minutes. Stir the porcini along with the broth and salt.
• Bring to a simmer and cook for 20 minutes, or until the potatoes are tender.
• Once the potatoes are tender, taste. Adjust the salt, if you do not have enough salt the mushroom flavor will not be intense and if the broth is too intense, you can add more water a little bit at a time.

I have been on a purple carrot kick lately. So I have noticed that everything that I put these carrots in turns a beautiful purple color!

You can thicken this soup up with a bit of my cream of something-ish soup mix and add it to the end.

You can also add farro, or rice to thicken it up a bit.

Read all about Porcini Mushrooms and find some other recipes here!