Embark on a culinary journey through the lush forests of the Pacific Northwest with a soul-warming porcini mushroom soup. This exquisite recipe celebrates the earthy richness of porcini mushrooms while incorporating a medley of other flavorful fungi native to the region, such as oyster and lobster mushrooms. Elevate the experience with a luxurious touch of heavy cream, transforming this wild mushroom soup into a creamy and comforting delight.
Ingredients:
- 1 cup dried porcini mushrooms or 2 cups fresh porcini
- 1 cup fresh oyster mushrooms, sliced
- 1 cup fresh lobster mushrooms, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable or mushroom broth
- 1 cup potatoes, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (skip for vegans)
- Fresh parsley for garnish
Instructions:
1. Rehydrate Porcini Mushrooms:
- Begin by rehydrating the dried mushrooms. Place them in a bowl and cover with hot water. Allow them to soak for about 20-30 minutes until they become plump and rehydrated Skip this step if using fresh porcini. Either way, in a small pot boil 1-2 small potatoes.
2. Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened and aromatic.
3. Introduce the Mushroom Medley:
- Add the fresh oyster and lobster mushrooms to the pot, stirring gently. Allow them to cook for 5-7 minutes until they release their moisture and develop a golden brown hue.
4. Incorporate Rehydrated Porcini:
- With enough time now passed, strain the rehydrated porcini mushrooms, reserving the liquid. Chop the porcini mushrooms and add them to the pot, enhancing the soup with their robust flavor.
5. Build the Broth:
- Pour in the vegetable or mushroom broth, including the reserved porcini soaking liquid for an extra layer of umami. Stir in diced boiled potatoes, sliced carrots, and chopped celery.
6. Infuse with Thyme:
- Sprinkle thyme into the pot, providing a fragrant herbaceous note to complement the mushrooms. Season with salt and pepper to taste.
7. Add Creamy Indulgence:
- Pour in the heavy cream, stirring gently to incorporate, skip this step to keep the recipe vegan. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld together to infuse its richness.
8. Serve and Garnish:
- Ladle the creamy mushroom soup into bowls, and garnish with fresh parsley for a burst of color and added freshness.
Savor the indulgence of the Pacific Northwest with every spoonful of this Creamy Porcini and Pacific Northwest Medley Soup. The addition of heavy cream elevates the rich, earthy flavors of the mushrooms, creating a luxurious and comforting experience that transports you to the heart of the forest. This delightful soup is not just a meal; it’s a celebration of the bountiful mushrooms that flourish in the rich, damp soil of the Pacific Northwest.
