Photography, Soup

Boletus mushrooms cream soup

GAB_7139_res
Boletus mushrooms cream soup

It is mushroom season! On March- April they said that this summer is going to be very hot and no rain at all, instead it has been raining for 2 months almost nonstop. Rain combined with warm results in lots of mushrooms. People who forage for years say that they never saw so many mushrooms in their entire life.

I have been drying lots of mushrooms this year. I started with drying them with the help of the sun, but now I have a machine to help me. The humidity in the air is not good for the process.

Winter is going to be a magical time for food.

This cream soup can be made with any type of mushrooms, fresh or dried. I love to make it with boletus (porcini) mushrooms which are considered one of the best wild mushrooms in the world. It tastes amazing!

Ingredients:

  • 300 g fresh boletus mushrooms
  • 30g butter
  • 1 finely sliced shallot
  • ½ l chicken or vegetable broth
  • 150 ml cream
  • Salt
  • Pepper

Directions:

Clean very carefully the mushrooms with a brush to remove the dirt. If necessary wash them with water. Cut them.

Melt the butter in a saucepan and then add the mushrooms and the shallot. Cook for 3-5 minutes.

Take out a few slices of mushrooms for decoration.

In the saucepan add the broth and cook for another 10-15 minutes or until the mushrooms are done.

With a blender mix everything till you get a smooth soup.

Add the cream and season with salt and pepper.

Serve it hot decorated with a slice or two of mushrooms.If you are gone use dried mushrooms you need a different method. Place 50g of dried boletus in a medium bowl and cover with 3 cups of very hot water. Let it sit for 30 minutes.

Drain the mushrooms (you can use a coffee filter) and reserve 1 cup of liquid.

Chop the mushrooms.

Heat the butter in a saucepan over medium low heat and cook the shallot until softened. Add the mushrooms and cook for another 10 minutes. Add the cup of mushrooms liquid and the broth. Stir well. Heat on high until the soup comes to a low simmer. Lower the heat and cook for 20 minutes or until the mushrooms are done.

Add the cream and season with salt and pepper.

Enjoy!

GAB_7141_res
Boletus mushrooms cream soup

 

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61 thoughts on “Boletus mushrooms cream soup”

  1. We very much enjoy cream of mushroom soup as well. My wife and I don’t collect wild mushrooms in Wisconsin today, but we use criminology mushrooms in the mushroom soup recipe from Julia Child, which is posted on my blog.

    Your recipe looks very easy to make, and I am sure that it is tasty.

    C

  2. Beautiful looking soup. I’m a city woman so I have to get my mushrooms from a city market/grocers but the idea of foraging (with someone who knows what they’re doing) sounds very enjoyable.

  3. Beautiful photography as usual that’s why I love your site. And as a sidenote I think you mean “going” instead of “gone” in a few places in the article. 💕

  4. Reblogged this on An Indulgence Turned Obsession and commented:
    Wow! This sounds incredible (and easy – the magic word)! I’m definitely going to try this. I think it would be great with a seasonal salad or a fancy sandwich.
    This super recipe is from “Cooking Without Limits.” I’m following this blog for more great recipes.

  5. Mushroom soup has ALWAYS been one of my favorites growing up! Unfortunately I didn’t know how to make any homemade so I just would heat up a can of cream of mushroom and I would eat it like that. My grandma made me some homemade once and it was so delicious!!! I will definitely be giving this recipe a try! I just posted a chicken and rice recipe on my blog and I came to look for more soup recipes to try as well! Again, this looks amazing!

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