Cream of Porcini Mushroom Soup with Cream
Incredibly aromatic, wonderfully tasty, and very tender! Cream of porcini mushroom soup with cream is quick to prepare. Since porcini mushrooms don’t need long cooking, you can treat your family to a hearty soup within an hour after returning from the forest.
Updated : 03 June, 2025
Easy
About 1 hour.
Ingredients
500 grams
White mushrooms
4
Potato
1
Onion
1
Carrot
1 liter
Water
150 milliliters
Cream
20 grams
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Porcini mushrooms, like all wild mushrooms, should be picked far from roads. The proportions are approximate and adjustable. Clean the mushrooms of forest debris. Peel the potatoes and rinse under running water. You can use cream of any fat content.
Step 2
Cut the mushrooms into pieces and rinse several times in cold water. Then boil them in water for about 15 minutes. Skim off any foam during boiling.
Step 3
Drain the mushrooms using a colander and rinse them again with cold water. Any dirt you missed during cleaning will be removed during boiling. The mushrooms are now ready for use.
Step 4
Bring water to a boil in a pot and add chopped potatoes. Let them cook for about 10 minutes.
Step 5
Meanwhile, peel and roughly chop the carrots and onions. The shape doesn’t matter, as everything will be blended later.
Step 6
Heat a little vegetable oil in a skillet and sauté the carrots and onions for 2–3 minutes until slightly softened.
Step 7
Add the boiled mushrooms to the skillet. Mix and cook everything together for another 5–7 minutes. Excess moisture will evaporate, and the mushrooms will begin to brown slightly.
Step 8
Transfer the mushroom sauté to the pot with potatoes. Season with salt and ground pepper to taste. No extra spices are needed, as they may overpower the mushroom aroma. Let it all cook for another 10 minutes.
Step 9
Meanwhile, you can toast some bread or baguette slices in a dry skillet to make croutons.
Step 10
Once everything is well-cooked, pour a little broth into a cup — you'll use it later to adjust the soup’s thickness. Blend the soup with an immersion blender until smooth.
Step 11
You’ll get a creamy, velvety texture.
Step 12
Add cream and warm the soup for another 2–3 minutes. If needed, add some reserved broth to adjust the consistency.
Step 13
Pour the ready cream soup into bowls, top with croutons, and serve. Enjoy your meal!