Porcini Soup Recipe

Soak porcini

Place dried porcini mushrooms in a heatproof bowl and pour 500 ml of hot water over them. Cover and steep for 20–30 minutes until softened. Reserve soaking liquid by straining through a fine sieve or coffee filter to remove grit; set liquid aside and chop rehydrated porcini coarsely.

Prepare aromatics

In a large heavy pot, heat 1 tbsp olive oil and 3 tbsp butter over medium heat until butter foams. Add the finely diced onion and a pinch of salt. Sweat the onion, stirring occasionally, for 6–8 minutes until translucent but not browned. Add minced garlic and cook 30–60 seconds until fragrant.

Sauté fresh mushrooms

Increase heat to medium-high. Add sliced cremini mushrooms and the chopped rehydrated porcini to the pot. Sauté for 6–8 minutes until the mushrooms release their liquid and begin to brown. Break up larger pieces with a spoon so they cook evenly. Add thyme and the bay leaf and cook for 1 minute to bloom the herbs.

Deglaze and add stock

If using, pour in 2 tbsp dry sherry or white wine to deglaze the pan, scraping up brown bits from the bottom. Let the alcohol reduce for 1–2 minutes. Pour in the reserved porcini soaking liquid (carefully, leaving any last grit behind) plus 900 ml stock. Bring to a gentle simmer, reduce heat and simmer uncovered for 15–20 minutes to develop flavor.

Blend and finish

Remove and discard the bay leaf. Use an immersion blender to purée the soup until mostly smooth with some texture left from the mushroom pieces (or transfer in batches to a blender, taking care with hot liquid). Return the soup to low heat. Stir in 120 ml heavy cream and 120 ml whole milk. Taste and season with 1.5 tsp salt and 1 tsp freshly ground black pepper, adjusting to preference. Simmer gently 3–5 minutes to warm through—do not boil vigorously after adding cream.

Plate and garnish

Ladle soup into warm bowls. Swirl in 1 tsp unsalted butter for added silkiness if desired. Garnish with the reserved sautéed mushroom pieces or a few sautéed porcini slices, sprinkle 2 tbsp chopped fresh parsley, and drizzle 1 tsp truffle oil if using. Serve hot with crusty bread.