Dried Mushroom Soup

Savor the rich, earthy flavors of this Dried Mushroom Soup, a comforting dish that highlights the natural umami of rehydrated mushrooms like porcini or shiitake. Perfect for cool evenings, this creamy yet light soup starts with a flavorful base of sautéed onions, garlic, and fresh thyme, thickened with a touch of flour before being infused with the nutty soaking liquid of dried mushrooms and your choice of vegetable or chicken stock. Optional heavy cream adds a velvety finish, while a sprinkle of fresh parsley provides the perfect pop of color and freshness. Ready in under an hour, this elegant soup is a versatile choice for a first course or a light, satisfying meal. Whether you're seeking a vegetarian option or a rustic addition to your weeknight menu, this dried mushroom soup is sure to impress.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Dried mushrooms (porcini, shiitake, or mixed)
• 4 cups Hot water
• 3 tablespoons Butter
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 2 units Garlic cloves, minced
• 1 tablespoon Fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 tablespoons All-purpose flour
• 4 cups Vegetable or chicken stock
• 0.5 cup Heavy cream (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Chopped parsley (for garnish)

Directions

Step 1

Place the dried mushrooms in a medium bowl and pour 4 cups of hot water over them. Let them soak for 20 minutes, or until softened.

Step 2

Once the mushrooms are rehydrated, remove them from the water with a slotted spoon, reserving the soaking liquid. Chop the mushrooms into bite-sized pieces and set aside. Strain the soaking liquid through a fine mesh sieve or cheesecloth to remove any grit, and set aside.

Step 3

In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and thyme, and cook for another minute until fragrant.

Step 5

Sprinkle the flour over the sautéed mixture and stir well to combine. Cook for 1-2 minutes while stirring to remove the raw flour taste.

Step 6

Slowly add the reserved mushroom soaking liquid, stirring constantly to avoid lumps. Then, add the vegetable or chicken stock and the rehydrated mushrooms. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.

Step 8

If desired, stir in the heavy cream for a richer consistency. Season the soup with salt and pepper to taste.

Step 9

Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

Nutrition Facts

Serving size	(2528.1g)

Amount per serving	% Daily Value*
Calories	1911.2

Total Fat 109.8g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 232.3mg	0%
Sodium 6240.3mg	0%
Total Carbohydrate 186.1g	0%
Dietary Fiber 54.4g	0%
Total Sugars 36.8g
Protein 62.5g	0%

Vitamin D 6.7IU	0%
Calcium 347.9mg	0%
Iron 9.6mg	0%
Potassium 4280.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 12.6%

Carbs: 37.5%