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Porcini Mushroom Soup

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How would you rate Porcini Mushroom Soup?

  • Excellent. I made a couple of substitutions….I used all Baby bella (portabella) mushrooms; used my chicken broth for 2 cups of water. Used a little more butter and a large can of petite dice tomatoes. Seperately made barley and added it. Yum! Healthy and hearty!

  • i have some superb dried porcinis from oregon and looked for an appropriate dish. made this as written, although per suggestion a tossed in a potato for thickening. anyway, i thought it was only good. very reminiscent of the mushroom soups i’ve eaten in kitchens all over e. europe & russia. my wife, however, just adored this soup. her inner pole, i guess… still, high return on time and money here. a little porcini made 8 large servings of soup…

  • Loved this soup. Made it for Christmas
    eve and it was a huge hit. The only
    change I made was to replace the parsley
    with cilantro.

  • I made this soup for
    a neighborhood
    potluck and it was a
    big hit! Very hearty
    and very flavorful!
    I read all the other
    reviews and pretty
    much took everyone’s
    advice, making the
    following changes –
    I did not use dill
    but instead added
    bay leaf, thyme and
    sage. I added
    potatoes (diced)
    instead of pureeing.
    I used creminis
    instead of white
    mushrooms and added
    the soaked porcinis
    (chopped) back to
    the soup. I also
    used 1/2 veg broth,
    1/2 water.

  • Delicious, fresh and hearty. The canned tomatoes are the only thing I might change. Maybe use tomato paste instead. I will sub creminis for white mushrooms next time to get a meatier taste. Very simple and definitely yummy.

  • We loved this soup! I added extra onion and garlic as some of the other here did (I can never get enough). I accidentally thought I had more white mushrooms than I did, so I ended up with a blend – extra porcini, 8oz white, 8oz baby bella. It was thick and flavorful!

  • I love this labor intensive recipe and have made it
    a dozen times. It’s always a request for potlucks
    too. My modifications: I use crimini instead of
    white mushrooms, season at every stage with salt
    and ground black pepper, add 2-3 cups of
    chopped kale or cabbage, add more chopped
    carrot or beets for chunkier soup, and finish each
    serving with a little creme fraiche. The other
    dishes in the Hanukkah meal are also delicious
    and worth the effort.

  • I really liked this soup..I added about a cup and a half of dried mushrooms and let them soak for 30 minutes to intensify the flavor of the broth. I used half chicken broth and half water, and thought it made for a richer broth. Added a handful of barley and skipped the puree step. A good soup for a cold New England day!!

  • Base of this soup is
    really standard (and
    great), any mushroom
    would do really.
    I used a big can of
    diced tomatoes
    instead of a 15oz,
    as well as part veg
    broth instead of
    just water.
    I also don’t like
    dill, so instead, I
    put fresh thyme,
    rosemary, a bayleaf
    and some black
    peppercorns in
    there.
    As others mentioned,
    throwing in some
    barley or potatoes
    would be awesome and
    totally fit in this
    soup, esp if you
    don’t want to blend
    anything and want to
    thicken it up.
    Even better if you
    broil some good
    rustic bread with
    some olive oil,
    garlic/herbs to go
    with the soup.
    Really quick to
    make.

  • I really
    wanted a mushroom
    soup I could enjoy.
    I did the barley,
    extra salt, pureed
    part to thicken,
    decreased the dill
    and added some
    basil. It still
    tasted like a mud
    pie to me. Tried a
    bit of sour
    cream..rich mud pie.
    I like mushrooms in
    salads and on pizza…
    To make a soup just
    intensifies the
    muddy taste…sigh.

  • phooey! where’s the
    sour cream? this
    recipe is terrible.

  • This is a delicious and satisfying soup – I make a non-tomato version of it regularly, but what is with all the blenderizing? I can guarantee the Russian grandmother never did that (being from the “old country” myself). What she probably did was add some barley and potatoes, both of which would thicken the broth. (Maybe, just maybe, she would have mashed the potatoes after cooking, but I highly doubt it.) She would have also added a little sour cream when serving.

  • Great Soup! I used baby bellas instead of white mushrooms. Also topped with yogurt and chives, yum.

  • Great soup. Would pass on the dill next time, but if
    you like dill maybe cut it in half.
    Added Barley (suggest cooking the night before if
    you use barley). Added a second can of tomatoes.

  • This was really labor-intensive, and I
    was disappointed that the broth didn’t
    have the richness that I had hoped
    for. Not sure whether I will try it again.

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