Hearty Porcini and Potato Soup
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 since dried mushrooms tend to be gritty. 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.
Prep Time: 10 min.
Cooking Time: 55 min.
Servings: 4
Cooking Method: Stovetop
Category: Soup, Vegetarian
Cuisine: American
Ingredients:
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 1/2 ounce 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
Instructions:
- In a large saucepan, heat butter and olive oil to medium high heat
- Add onions and cook about 5 minutes until slightly browned
- Add garlic and cook another minute or 2
- Add mushroom and wine and cook another 2 - 3 minutes
- Add mushroom broth and potatoes, simmer for 45 minutes
- Add soup in small batches to a blender, cover the lid to prevent hot soup from spraying out.
- Pulse a few times to blend soup while leaving some of the mushrooms intact.
- Pour batches into a serving bowl or soup bowls, drizzle with lemon juice, serve.
