By colonelsand
Italian Mushroom Soup with Black Garlic Porcini
11 steps
Prep:20minCook:50min
Some notes/tips:
I guess that you want ALL the mushroom flavor! To achieve this, sauté the mushrooms until they water out, and then continue sautéing them, stirring frequently, until all the juices are evaporated and the mushrooms are deep brown in color and very fragrant.
You can make this soup with any kind of fresh mushrooms you like. I made this soup using 2 parts white button mushrooms, one part Portobello, and one part oyster mushrooms. White button mushrooms are used as “body” and the other varieties add extra flavor.
You can play with different types of herbs, but thyme is mushroom’s best friend!
Substitute almond milk for regular milk, if you are vegan.
Beforet using the water in which the porcini were soaked, you may want to strain it, to catch any dirt.
Updated at: Wed, 16 Aug 2023 23:57:29 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories292.3 kcal (15%)
Total Fat12.1 g (17%)
Carbs33.1 g (13%)
Sugars7.3 g (8%)
Protein7.6 g (15%)
Sodium756.3 mg (38%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the soup
1 heaped tablespoondried porcini
broken into pieces
½ cupwater
hot
3 tablespoonsolive oil
0.5 poundwhite button mushrooms
sliced
0.5 poundmushrooms
such as Portobello, oyster, chanterelles, sliced
1onion
chopped
pepper
Freshly grated
salt
to taste
1 teaspoondried thyme
½ cupwhite dry wine
2 cupsvegetable stock
or chicken stock for non vegans
1potato
small
2 clovesblack garlic
1 cupalmond milk
or regular milk for non vegans
For the onion crisp topping
Instructions
Step 1
One hour before you start making the soup soak the porcini into 1/2 a cup hot water.
Step 2
Transfer the olive oil and the mushrooms to a pot and sauté over high heat until they water out, then continue sautéing them stirring frequently until all the juices evaporate and mushrooms are well browned and fragrant (this can take from 10 to 20 minutes).
Step 3
Reduce heat to medium, add the onion, salt, pepper, and thyme, and stir until onion is soft, about 3-4 minutes.
Step 4
Add the wine, let it boil and after one minute add the stock, the potato, the black garlic, the milk and the porcini with the water.
Step 5
Bring to a boil, and reduce heat to a gentle simmer. Cook covered for 20-30 minutes or until the potato is fork tender.
Step 6
Turn off the heat and let the soup cool a little. Transfer to a blender and blend until smooth (you can also do this with an immersion blender, but the soup may not get super velvety). If the soup is thick, adjust thickness by adding small amounts of water.
Step 7
Taste, adjust salt and pepper and return soup to the pot.
Step 8
For the onion rings, cut the onion into thin slices, and put them in a zip log bag with one tablespoon flour and a pinch of salt. Shake well until fully coated with flour and deep-fry half of them in hot vegetable oil and in batches, until very dark in color and almost (but not) burned.
Step 9
Transfer the 1/2 cup flour in a bowl and add the water gradually until a smooth batter is formed. Dip the rest of the onion rings in this batter and deep-fry them until golden brown.
Step 10
Gently warm the soup in the pot, serve in bowls, top with the dark onion rings and serve the golden onion rings on the side.
Step 11
Eat!
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