Embrace the arrival of autumn with a comforting and nourishing soup that truly captures the essence of the season: Porcini Mushroom Soup.
After scouring through the woods to forage for various wild fungi, returning home to prepare a comforting and healthy mushroom recipe is the best way to end a fun day out. Using simple ingredients to place the spotlight on our hard earned porcini mushrooms! My other favorite is this sauteed cauliflower mushroom recipe, if you're lucky enough to find one.
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About This Porcini Mushroom Recipe
This comforting soup fully embraces fall by combining the earthiness of porcini mushrooms (also known as king boletes), the sweet and delectable butternut squash, and the warmth of aromatic herbs. It's easy to make, and doesn't require any unique ingredients, just a few of my soup staples!
What does porcini taste like?
King Boletes are known for having a very thick large stem and a brown rounded cap without gills underneath. They have a tasty nutty flavor and make a great addition to soups, rice dishes, grilled or sauteed with other veggies.
They're also highly nutritious and offer protein, fiber, amino acids, and various vitamins and minerals such as B1, B2, C, D and even iron, selenium, calcium and potassium. Though the amount of vitamins and minerals may differ depending on the soil they grow in.
You know the saying "I love fall, most of all"? Well, we truly love fall around here when the leaves rapidly change color and cover the ground, as the mushrooms grow tall, and my favorite part - comforting fall dishes and drinks!
Some of my favorites are porcini mushroom recipes like this soup, or adding them to various dishes. Others are this cauliflower mushroom recipe, my favorite fall cocktail, and of course fresh parmesan bread to pair with any soup. Fall is tastiest of all!
MORE FALL RECIPES
Porcini Mushroom Soup
- ¼ cup extra virgin olive oil
- 1 whole yellow onion , thinly sliced
- 5 cloves garlic , chopped
- 3 cups porcini mushrooms, cubed , approx 12 oz
- 1 cup dry white wine
- 3 cups butternut squash, cubed
- 3 cups potatoes, cubed russet or yellow
- 1 cup carrots, cubed
- 2 ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 tablespoon soy sauce , full sodium
- ½ teaspoon black pepper
- 8 cups water , or low-sodium vegetable broth (decrease salt)
Clean and Prepare the Mushrooms
- Gently brush off dirt or debris and trim off the bottom of the stem where it collects the most dirt.
- Rub under cold running water to deep clean. Trim any discolored or bite spots. Then, chop into medium-sized cubes.
Make the Mushroom Soup
- Heat a large pot over medium heat. Add olive oil and heat for about 30 seconds.
- Add sliced onions to the pot and sauté until they become translucent and slightly golden, stirring often.
- Add the mushrooms, garlic, thyme, oregano, cumin, and pepper. Sauté for another 5 minutes. Stirring often to avoid burning the garlic.
- Add wine and soy sauce and allow the wine to cook on a gentle boil for another 2-3 minutes.
- Add potatoes, butternut squash, carrots, and water or broth, and bring to a boil.
- Cover the pot and reduce the heat to allow the soup to simmer for another 30 minutes to allow the flavors to meld and the vegetables to become tender.
- Add the salt and taste test based on preference. Reduce the amount the recipe calls for if you opt to use vegetable broth.
- Stir and serve warm.