Thick, flavorful soup with very little dairy and Gluten Free.
Cream of Porcini Soup
Thick, flavorful soup with very little dairy and Gluten Free.
Ingredients
- 1 tbsp butter
- 1 onion medium, 5 oz
- 1 leek 4 oz
- 2 cloves garlic
- 1 potato medium, 10 oz
- 1 tbsp thyme fresh
- 6 c chicken broth
- 1 oz Porcini dried
- 1/3 c sherry
- 1/2 c light cream
- 1 tsp salt
- 1/4 tsp white pepper
Instructions
- Heat 2 C broth and soak Porcini in it. Squeeze out the broth, cut into small pieces, roast at 325 ℉ for 25 mins. in a fry pan. Set aside.
- Saute onion & leek in butter on low heat 7-10 mins.
- Grate the garlic into the pan and cook another min.
- Add the potatoes, mushrooms, broth & herbs.
- Boil then reduce and simmer 15 mins. partially uncovered.
- Bring to high boil and add sherry. Cook 4-5 mins.
- Cool and blend very well.
- Add cream and reheat without boiling for 5 mins. before serving.
Notes
Featured on the NAMA Fungi in the Pot Webinar held the evening of 2026 November 4.
Nutrition
Calories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 966mgPotassium: 269mgFiber: 2gSugar: 2gVitamin A: 426IUVitamin C: 9mgCalcium: 37mgIron: 1mg
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