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Cream of Portobello and porcini mushroom soup

Cream of porcini and portobelo mushrooms soup

There’s something about mushroom soups that we just love. And it’s not just us but also the clients of Green Deli Cafe. They like this soup so much that it’s always the first one to finish no matter what the rest of the soups for the day are. Mentioning our cafe, we must say that for some time now, we wanted to publish few of the recipes that we cook there, especially of dishes that are the most popular.

So, here is the first one and if you like the idea, please let us know in the comments below and we’ll share more them with you.

This soup is simple but satisfying, it’s rich but not heavy and it just feels like home. It’s a very comforting soup that makes you feel good … Need I say more?

So, here it is:

Preparation time: 30 minutes

Cooking time: around 2 hours

Ingredients:

210g fresh portobello mushrooms
210g fresh porcini (or cremini) mushrooms
20 ml ( or about 1 tbsp) olive oil
115g plus 15g butter, divided
200g chopped onion, chopped
1 medium carrot, chopped
1 large potato, cubed
½ head celery, diced
1 sprig fresh thyme plus
1.5 L mushroom stock* (recipe included below)
240ml dry white wine
240ml double cream
20g fresh flat-leaf parsley (no stems)
3-4 bay leaves
Salt and pepper to taste

If you don’t have time to make the mushroom stock, use vegetable stock instead.

 

Method:

Clean the mushrooms and separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps and set aside.

First of all, make your mushroom stock. Heat the olive oil and 15g of the butter in a large pot. Place the chopped mushroom stems and bay leaves, season with salt and pepper, and cook over medium-low heat for around 15 minutes or until the vegetables are soft. Then add 1.5L water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain and reserve the liquid. You should have over a litre of stock.

Halfway through the above process start with the other part of the soup. Heat the remaining part of the butter in a large pot; add the sliced mushroom caps, onion, carrot, potatoes and celery. Season with salt and pepper and cook over medium-low heat for around 15 minutes or until the vegetables are soft. Add the white wine and stir for couple of minutes, scraping the bottom of the pot. Add your just made stock (make sure it’s hot) and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes.

Check for seasoning, whizz it with a hand blender, while adding the double cream. Add parsley leaves (make sure you’ve removed even the small stems) and check seasoning again. Adjust if needed and heat through but do not boil.

Serve hot with a spoon of sour cream and a pinch of chopped chives.

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