Hearty Porcini and Potato Soup

Hearty Porcini and Potato Soup
Hearty Porcini and Potato Soup

Even during the warm months of Summer, soup can be a light supper option. This hearty soup can be served as a main meal with a salad or crusty bread and Dried Porcini Mushrooms add a meaty richness with earthy notes and a noticeable umami characteristic. Dishes that contain an umami flavor have been gaining popularity in the United States after being eaten in countries around the world for centuries. Originally a Japanese word, umami is used to describe the flavor characteristic of a "pleasant savory taste," along with the four flavor characteristics that we typically recognize - sweet, sour, bitter and salty.

We recommend rehydrating the mushrooms before adding them to the liquid in this soup. Dried mushrooms can tend to be gritty and even using the smallest amount of a gritty mushroom may undermine a whole meal which can leave an inexperienced cook a bit distraught!

Rehydrate mushrooms in hot water for 5-8 minutes. The grit on the mushrooms will settle to the bottom of the dish. Remove mushrooms from the liquid with a fork or slotted spoon. Strain the mushroom liquid through a coffee filter or fine strainer to use as the broth.

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Category: Soup, Vegetarian
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1/2 oz Dried Porcini Mushrooms, rehydrated (reserve mushroom broth)
  • 1/2 teaspoon Roasted Garlic Flakes
  • 5 Tablespoons dry white wine
  • 3 3/4 cups mushroom broth (add enough water to the mushroom broth to equal amount needed)
  • 3 to 4 medium sized red potatoes, washed and diced
  • 1 Tablespoon lemon juice
  1. In a large saucepan, heat butter and olive oil to medium high heat
  2. Add onions and cook about 5 minutes until slightly browned
  3. Add garlic and cook another minute or 2
  4. Add mushroom and wine and cook another 2 - 3 minutes
  5. Add mushroom broth and potatoes, simmer for 45 minutes
  6. Add soup in small batches to a blender, cover the lid to prevent hot soup from spraying out.
  7. Pulse a few times to blend soup while leaving some of the mushrooms intact.
  8. Pour batches into a serving bowl or soup bowls, drizzle with lemon juice, serve.