Zuppa Di Porcini Porcini Mushrooms Soup
Indulge in the earthy elegance of Zuppa di Porcini, a luxurious Italian porcini mushroom soup that’s equal parts comforting and refined. This hearty yet silky soup is crafted with fresh porcini mushrooms, aromatic garlic, and a medley of vegetables like carrots, celery, and potatoes, simmered to perfection in a flavorful chicken or vegetable stock. The addition of heavy cream lends a velvety richness, while fragrant thyme and fresh parsley elevate the dish with herbal complexity. Perfectly suited for cozy evenings, this creamy mushroom soup pairs beautifully with crusty bread for dipping. Whether you’re seeking a taste of rustic Italian cuisine or a unique way to enjoy mushrooms, Zuppa di Porcini delivers bold flavor and a heartwarming experience in every spoonful.
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Recipe Information
Ingredients
- 500 grams Fresh porcini mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) Onion
- 3 cloves (minced) Garlic
- 1 medium (diced) Carrot
- 1 medium (diced) Celery stalk
- 2 medium (peeled and diced) Potatoes
- 1 liter Chicken or vegetable stock
- 100 milliliters Heavy cream
- 2 tablespoons (chopped) Fresh parsley
- 2 sprigs Fresh thyme
- 1 teaspoon (adjust to taste) Salt
- 1 teaspoon (adjust to taste) Black pepper
- 4 slices (optional, for serving) Crusty bread
Instructions
Clean the porcini mushrooms by gently wiping off any dirt with a damp cloth or soft brush. Slice them thinly and set aside.
In a large pot, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the finely chopped onion and minced garlic to the pot. Sauté for 4-5 minutes until the onion is translucent and fragrant.
Stir in the diced carrot and celery, cooking for another 5 minutes to soften the vegetables.
Add the sliced porcini mushrooms to the pot and cook for 7-8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown slightly.
Add the peeled and diced potatoes to the pot, followed by the chicken or vegetable stock. Stir in the sprigs of thyme.
Bring the soup to a boil, then reduce the heat to low and simmer covered for 25 minutes, or until the potatoes are tender.
Remove the thyme sprigs and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper to taste. Allow the soup to simmer gently for another 5 minutes.
Serve hot, garnished with freshly chopped parsley and accompanied by slices of crusty bread if desired.
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 7286 mg | 317% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 28.2 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 316 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4436 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
