Ingredients:

• 2.5 Tbsp olive oil
• ¼ cup onions, diced
• 1 clove garlic, peeled and minced
• 2 sprigs fresh thyme
• ½ bay leaf
• ½ cup dried porcini mushrooms (re-hydrated)
• ½ cup dried morel mushrooms (re-hydrated)
• 1 cup white button mushrooms, sliced
• ½ cup portobello mushrooms, sliced
• ¼ cup white wine
• 4 cups vegetable or chicken stock
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

• Rehydrate the dried porcini and morel mushrooms in warm water for at least 1 hour. Strain and reserve the liquid.
• Heat olive oil in a large pot over medium heat. Sauté onions, garlic, thyme, and bay leaf until softened (about 5 minutes).
• Add all the mushrooms (fresh + rehydrated) and cook until golden brown.
• Deglaze the pot with white wine, scraping up any browned bits.
• Add the stock and reserved mushroom soaking liquid. Bring to a simmer and cook for 20–25 minutes.
• Remove thyme sprigs and bay leaf. Blend the soup until smooth (or leave slightly chunky for texture).
• Stir in heavy cream and season with salt and pepper.
• Garnish with fresh chives or parsley.

Nutrition Facts:

Additional nutrition information is currently not available.

Video:

Date Created: 2026-05-08

Last Modified: 2026-05-08

This recipe provided to you by:

https://www.cruisingearth.com