Porcini Mushroom Velvet Soup

Porcini mushroom velvet soup is a creamy and comforting dish, perfect for autumn or winter evenings. Here’s how to prepare it:

Ingredients

• 300 g of fresh porcini mushrooms or rehydrated if dried
• 1 shallot
• 1 medium potato
• 500 ml of vegetable broth
• Salt, to taste
• Black pepper, to taste
• Extra virgin olive oil
• Fresh parsley (optional for garnish)
• A pinch of thyme (optional)
• 2 tablespoons of fresh or liquid cream for cooking (optional, to make the soup creamier)

Preparation

1. Thoroughly clean the porcini mushrooms by removing any soil residues. Slice them into thin slices or pieces.
2. Finely chop the shallot and sauté it in a saucepan with a drizzle of extra virgin olive oil, without letting it color.
3. Add the mushrooms to the saucepan and let them flavor for a few minutes, then add the diced potato and thyme.
4. Cover with vegetable broth and cook over medium heat for about 20 minutes, or until the potatoes are tender.
5. Blend everything with an immersion blender until a velvety and homogeneous consistency is achieved.
6. If you want a creamier velvet soup, you can add the cream.
7. Adjust salt and pepper to your personal taste.
8. Serve the velvety soup in dishes and garnish with chopped fresh parsley if desired.

Curiosity

The porcini mushroom velvet soup is a dish that is part of the Italian forest tradition, especially in regions where mushroom picking is a common practice. Porcini are very popular for their intense aroma and firm texture, and are considered one of the “kings of mushrooms”. For your velvet soup, you can choose to use fresh or dried mushrooms; if using the latter, remember to rehydrate them in warm water for at least 30 minutes before using.

Enjoy your meal!