This soup has a velvety texture that showcases the true flavours of the mushrooms. I use a hand blender with excellent results. This also eliminates the fuss of transferring hot soup to a conventional blender. Any type of mushroom works, even the humble button or field mushroom. The sour cream topping adds elegance and richness. It is optional but a wonderful treat now and again.
1 Tbsp (15 mL) grapeseed oil
1 cup (250 mL) diced onions
¼ cup (60 mL) dried porcini mushrooms
4 cups (1 L) diced fresh mushrooms (chanterelle, porcini, button, etc.)
1 cup (250 mL) diced potato
1 cup (250 mL) diced celery
2 Tbsp (30 mL) minced garlic
4 quarts (4 L) chicken stock (or water)
1 Tbsp (15 mL) minced fresh rosemary
1 Tbsp (15 mL) minced fresh sage
1 Tbsp (15 mL) minced fresh thyme
1 cup (250 mL) whipping cream
salt and pepper, to taste
Topping
1 cup (250 mL) sour cream
1 Tbsp (15 mL) porcini powder (here)
1 Tbsp (15 mL) balsamic vinegar
minced chives, for garnish
Heat a large soup pot over medium-high. Add the oil and onions and sauté until the onions soften and just begin to brown. Add the dried and fresh mushrooms and continue to cook until all moisture is evaporated. Add the potato, celery, and garlic. Sauté until the vegetables soften, about 5 minutes.
Add the stock and bring the soup to a boil. Add the rosemary, sage, and thyme and simmer until the potatoes are tender, about 10 minutes. Purée the soup with a hand blender until very smooth. You may have to purée the soup a couple of times to make it very velvety. (You can also purée the soup in a blender.)
Simmer the soup for 20–30 minutes, then add the whipping cream and bring back to a boil. Reduce the heat and season with salt and pepper. Meanwhile, in a mixing bowl, combine the sour cream, porcini powder, and balsamic vinegar. Whisk until smooth and set aside until needed. To serve, place a ladle of soup in a serving bowl and top with a spoonful of porcini cream. The cream will begin to melt and float on the surface. Garnish with minced chives and serve immediately.
SERVES 6–8