Porcini Mushroom Soup

Fall is all about cozy and comfort like in this Porcini Mushroom Soup! This Porcini mushroom recipe 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 requires no unique ingredients, just a few of my soup staples!

Course Dinner, Soup

Cuisine American, Pacific Northwest

Keyword king boletes

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Ingredients

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)

Instructions

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.

Notes

Substitutions

Substitute potatoes, squash, and carrots for another root vegetable. I like to use parsnips at times.

Substitute Porcini mushrooms for other varieties, like chantarelles, or other boletes.

Serving

Serve the soup hot in bowls, garnished with a sprinkle of fresh thyme leaves or parsley. Top with a dollop of sour cream if desired.

Storage

Store in an airtight container in the fridge for up to 5 days. The soup can be frozen and later warmed on the stove to enjoy again!

Nutrition