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Rich & Creamy Porcini Mushroom Soup

This hearty and creamy vegetable soup is made with a blend of fresh vegetables like carrots, potatoes, onions, garlic, and celery, combined with porcini mushrooms for an earthy depth of flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 servings
Course: Soup
Cuisine: International

Ingredients

  • 350 g porcini mushrooms fresh or frozen (or button, cremini or portobello mushrooms)
  • 1 carrot
  • 2 tbsps olive oil
  • 1 potato
  • 1 onion
  • 2 cloves of garlic
  • 100 g celery
  • salt to taste
  • black pepper to taste
  • 100 ml cooking cream
  • 1 organic vegetable stock cube
  • water enough to cover the vegetables in the pot

Instructions

    Cup of Yum
  1. Wash, clean, and cut the vegetables into large pieces.
  2. Simmer the vegetables in water along with the vegetable stock cube and olive oil. Cook for about 15-20 minutes or until the vegetables are soft.
  3. Transfer the vegetables one at a time to a blender along with the cooking cream and then gradually pour in the soup to get the desired consistency.
  4. Serve in bowls and enjoy with your favorite toppings. I added sundried tomatoes, pistachios, and brie cheese.

Notes