Nutrition Facts
4 servings
4
Creamy porcini soup: the easy recipe
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By using only the stems of the porcini mushrooms, the soup retains a lovely ivory color while still being very flavorful. With the caps, the color is less appealing. One or two small sliced and sautéed porcini mushrooms with a bit of olive oil will be enough to enhance your dish.
Ingredients
500 Cep mushroom stem
2 Floury-fleshed potato
1 Large shallot
1 clove Garlic
40 Chicken broth
2 Olive oil
2 Sour cream
3 Small cork cep for decoration.
2 Flat-leaf parsley
Salt
Pepper
Directions
1
Peel the shallot and finely chop it. Peel the potatoes and cut them into small cubes. In a large pot, heat a tablespoon of olive oil and add the shallots and mushroom stems, letting them sweat gently for 4 to 5 minutes. Add the diced potatoes and minced garlic. Pour in the chicken broth, season with salt if necessary, add pepper, and let simmer for 30 minutes.
2
Blend and keep warm. Clean the small mushrooms, slice them lengthwise, and quickly sauté them on both sides in olive oil, adding salt.
3
At the moment of serving, add the fresh cream to the hot soup, mix well, and distribute into 4 plates or bowls. Place slices of golden mushrooms on the surface of the cream soup along with sprigs of parsley. Serve immediately.
4
To finish, find me on my blog: http://lasoupealacitrouille.blogspot.fr/2013/10/veloute-de-cepes.html
Ingredients
Ingredients
500 Cep mushroom stem
2 Floury-fleshed potato
1 Large shallot
1 clove Garlic
40 Chicken broth
2 Olive oil
2 Sour cream
3 Small cork cep for decoration.
2 Flat-leaf parsley
Salt
Pepper
Directions
Directions
1
Peel the shallot and finely chop it. Peel the potatoes and cut them into small cubes. In a large pot, heat a tablespoon of olive oil and add the shallots and mushroom stems, letting them sweat gently for 4 to 5 minutes. Add the diced potatoes and minced garlic. Pour in the chicken broth, season with salt if necessary, add pepper, and let simmer for 30 minutes.
2
Blend and keep warm. Clean the small mushrooms, slice them lengthwise, and quickly sauté them on both sides in olive oil, adding salt.
3
At the moment of serving, add the fresh cream to the hot soup, mix well, and distribute into 4 plates or bowls. Place slices of golden mushrooms on the surface of the cream soup along with sprigs of parsley. Serve immediately.
4
To finish, find me on my blog: http://lasoupealacitrouille.blogspot.fr/2013/10/veloute-de-cepes.html
Notes
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Dodo
Sure! Please provide the text you would like me to translate. -
shadock.daniel
fairly easy to make since it's the season for porcini mushrooms, I will try. -
Helams
Super good, whether the mushrooms are frozen or not, it’s great to make. -
Marie77
Can we use frozen porcini mushrooms? Thank you. -
Bricobois
Please provide the text you would like me to translate.
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