Creamy Mushroom Soup


  • 1 ounce (28g) dried porcini mushrooms
  • 4 cups boiling water
  • 4 tablespoons unsalted butter
  • 1 pound white button mushrooms, thinly sliced
  • 2 medium leeks, white and tender green parts only, thinly sliced
  • 1 carrot, thinly sliced
  • 1-2 celery rib, thinly sliced
  • 1 teaspoon minced rosemary
  • 1 cup (200g) peeled roasted vacuum-packed chestnuts
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 4 ounces fresh porcini or cremini mushrooms, thinly sliced

Step 1

In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel. Rinse the porcini to remove any remaining grit and finely chop.

Step 2

In Staub, melt the butter. Add the chopped porcini, button mushrooms, leeks, carrot, celery and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15-20 minutes. Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot. Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Add the cream and let cool slightly. Puree in a blender (don’t overblend, otherwise will be overly frothy) in batches and keep warm.

Step 3    (Optional)

In a skillet, heat the oil. Add the sliced porcini, season with salt and pepper and cook over moderately high heat until lightly browned, 6 minutes. Ladle the soup into bowls and garnish with the sautéed porcini.


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