Ingredients
Vegetables and Mushrooms
- 1 cup porcini mushrooms (fresh or rehydrated dried)
- 1 small onion, chopped
- 1 carrot, diced
- 1 celery stalk, chopped
Liquids and Seasonings
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1/2 cup heavy cream or plant-based cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
Instructions
- Heat the Oil: Heat olive oil in a pot over medium heat to create a flavorful base for the soup.
- Sauté Vegetables: Add the chopped onion, diced carrot, and chopped celery to the pot; cook until softened and fragrant, about 5-7 minutes.
- Cook Mushrooms: Add the porcini mushrooms to the pot and cook for about 5 minutes to release their aroma and blend with the vegetables.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer, then cook uncovered for 15 minutes to allow flavors to meld.
- Blend the Soup: Using an immersion blender, blend the soup until smooth; alternatively, blend in batches in a countertop blender, or leave it slightly chunky based on your preference.
- Finish with Cream and Seasoning: Stir in the heavy cream (or plant-based cream), salt, black pepper, and thyme, then heat for a few more minutes to warm through without boiling.
- Serve: Ladle the warm soup into bowls and serve immediately, optionally accompanied by crusty bread for a complete meal.
Notes
- Serve with crusty bread for a satisfying and hearty meal.
- For a vegan version, use plant-based cream instead of heavy cream.
- Rehydrated dried porcini mushrooms should be drained well before cooking.
- Adjust seasoning to taste before serving, adding more salt or pepper if desired.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
