Savory Porcini and Cremini Mushroom Soup with Crusty Bread
This rustic mushroom soup combines the earthy richness of porcini and cremini mushrooms with the hearty addition of crusty bread. An inviting and aromatic option for chilly evenings, it brings together a medley of flavors enhanced by rosemary and thyme. Whether made with fresh or dried porcinis, this recipe offers a cozy and nourishing experience. Pair with a side of wild rice for an even more fulfilling meal.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
dried porcini mushrooms
1 ounce (soaked and coarsely chopped)
boiling water
1 1/3 cups (reserved after soaking)
extra virgin olive oil
3 tablespoons (plus more for drizzling)
onions
2 (finely chopped)
celery ribs with leaves
2 (finely chopped)
cremini mushrooms
4 ounces (sliced)
garlic cloves
2 (thinly sliced)
rosemary
2 teaspoons (chopped)
thyme
1 teaspoon (chopped)
vegetable stock
3 cups (plus 1 additional cup if using fresh porcini mushrooms)
salt & freshly ground black pepper
to taste
day-old crusty bread
4 cups (diced)
Instructions
1
Prepare ahead: This soup can be made through Step 3, then cooled, covered, and refrigerated for up to 2 days. Reheat, then add the bread just before serving.
2
Step 1: Combine the dried porcini mushrooms and boiling water in a small bowl. Let them soak for 30 minutes to rehydrate. Drain through a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms.
3
Step 2: In a large saucepan, heat extra virgin olive oil over medium-low heat. Add finely chopped onions and cook, stirring occasionally, for about 5 minutes until they are softened. Then, add the finely chopped celery, including the leaves, and cook for an additional 5 minutes or until tender.
4
Step 3: Stir in the sliced cremini mushrooms, thinly sliced garlic cloves, chopped rosemary, and thyme. Cook for approximately 5 minutes, until the mushrooms are softened and their aroma is released.
5
Step 4: Pour in the vegetable stock, chopped tomatoes, soaked porcini mushrooms, and the reserved soaking liquid. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Let the soup simmer gently for 45 minutes to allow the flavors to meld.
6
Step 5: Stir in the diced day-old crusty bread, and season with salt and freshly ground black pepper to taste. Remove the soup from the heat, cover, and let it stand for about 10 minutes, allowing the bread to absorb the liquid and thicken the soup.
7
Step 6: Give the soup a good stir to break up the bread completely and distribute its texture evenly. Serve immediately by spooning the soup into deep bowls. Drizzle each serving with a touch of extra virgin olive oil for added richness.
8
Note: If you're using fresh porcini mushrooms, skip the soaking step. Instead, slice them and add alongside the cremini mushrooms. Increase the vegetable stock by an additional cup to accommodate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Porcini and Cremini Mushroom Soup with Crusty Bread.
How many servings does this mushroom soup make?
This recipe yields 6 servings.
What types of mushrooms are used in this soup?
The soup uses both dried porcini mushrooms and fresh cremini mushrooms.
Can this soup be prepared in advance?
Yes, you can prepare the soup through Step 3, then cool, cover, and refrigerate it for up to 2 days. Add the bread just before serving.
How do I rehydrate the dried porcini mushrooms?
Combine the dried porcini with boiling water and let them soak for 30 minutes. Drain through a fine sieve and reserve the liquid.
What should I do with the porcini soaking liquid?
You should reserve the soaking liquid and add it to the soup along with the vegetable stock for extra flavor.
How long should I cook the onions and celery?
Cook the onions for about 5 minutes until softened, then add the celery and cook for another 5 minutes until tender.
Which herbs are included in this recipe?
The recipe calls for 2 teaspoons of chopped rosemary and 1 teaspoon of chopped thyme.
How long does the soup need to simmer?
After adding the stock and tomatoes, let the soup simmer gently for 45 minutes.
What type of bread is best for this soup?
Use 4 cups of diced day-old crusty bread.
How does the bread affect the consistency of the soup?
The bread absorbs the liquid and thickens the soup, creating a hearty and rustic texture.
Can I use fresh porcini mushrooms instead of dried?
Yes, if using fresh porcini, skip the soaking step, slice them, add them with the cremini, and increase the vegetable stock by one cup.
Is this soup suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetable stock and mushroom-based ingredients.
What is a recommended side dish for this soup?
The recipe suggests pairing the soup with a side of wild rice for a more fulfilling meal.
How much olive oil is required?
You will need 3 tablespoons of extra virgin olive oil, plus more for drizzling over the finished bowls.
What is the final step before serving?
Give the soup a good stir to break up the bread completely, then drizzle each serving with extra virgin olive oil.
Do I need to peel the garlic?
Yes, the garlic should be peeled and then thinly sliced before adding it to the pot.
Can I use celery leaves in this recipe?
Yes, the recipe specifically includes the finely chopped celery ribs along with their leaves.
How much dried porcini is needed?
The recipe requires 1 ounce of dried porcini mushrooms.
What is the total amount of vegetable stock needed?
It requires 3 cups of vegetable stock, or 4 cups if you are using fresh porcini mushrooms.
How long should the soup stand after adding the bread?
Let the soup stand, covered and off the heat, for about 10 minutes.
Why do I need to drain the porcini through a fine sieve?
Using a fine sieve ensures that any grit or sediment from the dried mushrooms is removed from the soaking liquid.
Is there any tomato in this soup?
Yes, the recipe includes chopped tomatoes which are added in Step 4.
How should the onions be chopped?
The 2 onions should be finely chopped for this recipe.
What heat setting should be used to cook the onions?
The onions should be cooked over medium-low heat.
How many garlic cloves are used?
The recipe calls for 2 thinly sliced garlic cloves.
What seasoning is recommended?
The soup is seasoned with salt and freshly ground black pepper to taste.
What is the texture of the finished soup?
It is a rustic and thick soup due to the bread absorbing the broth and the medley of sliced mushrooms.
When do I add the cremini mushrooms?
Cremini mushrooms are stirred in during Step 3, along with the garlic and herbs.
Is this a good recipe for cold weather?
Yes, it is described as an inviting and aromatic option for chilly evenings and fall weather.