Mushroom Soup
In this soup, aroma is the star. A small handful of dried porcini gives the broth such a deep, woodsy flavour that you really don't miss the meat. We always use the soaking liquid too — we just strain it carefully to get rid of any grit.
- Prep
- 15 min
- Cook
- 45 min
- Rest
- 1 h
- Total
- 2 h
- Servings
- 6
- Level
- Easy
- Per serving
- 165 kcal
Ingredients
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What to use instead
No porcini? Use 30 g of other dried wild mushrooms plus 200 g fresh button mushrooms.
Makes: about 2 l, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the mushrooms
Rinse the porcini briefly under cold water to wash off dust, then cover with 500 ml warm water. Leave for an hour, until soft and pliable.
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Step 2: Strain the liquid
Lift out the mushrooms with your hands, squeezing gently. Strain the soaking liquid through a sieve lined with paper towel or muslin — there's always grit at the bottom.
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Step 3: Simmer the broth
Slice the mushrooms into strips and put them in a pot with the strained soaking liquid and the rest of the water. Bring to a boil and simmer gently for 20 minutes.
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Step 4: Add the potatoes
Add the diced potatoes and bay leaf and cook for 10 minutes.
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Step 5: Sauté in butter
Meanwhile, cook the finely chopped onion in the butter for 5 minutes until translucent, add the grated carrot and cook 3–4 minutes more. Stir into the soup and simmer for 5–7 minutes, until the potatoes are completely tender.
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Step 6: Season and serve
Season with salt and pepper, stir in the crushed garlic and chopped dill and remove the bay leaf. Let it stand, covered, for 5 minutes, then serve with sour cream.
Tips & variations
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Tip
Salt at the end: dried mushrooms are intensely flavoured, and it's easy to overdo it.
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Swap
No porcini? Use 30 g of other dried wild mushrooms plus 200 g fresh button mushrooms.
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Variation
For a heartier soup, add a handful of pearl barley with the mushrooms, or thin egg noodles at the end.
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Storage
Keeps in the fridge for up to 3 days; the mushroom flavour deepens by day two.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 165 kcal | 990 kcal |
| Protein | 4 g | 24 g |
| Fat | 9 g | 54 g |
| Carbohydrates | 17 g | 102 g |
Approximate values calculated from standard ingredient data.
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