Cream of mushroom soup with porcini mushrooms
Description
The recipe won't take much time. This rich, creamy soup with porcini mushrooms is another favorite autumn dish! Porcini mushrooms are very aromatic, and combined with the other vegetables, they make a delicious vegetable soup. If porcini mushrooms are unavailable, I suggest using button mushrooms and a mushroom stock cube, but in that case, do not add salt. I highly recommend this soup—give it a try, you won't regret it. Serve the soup hot.
Instructions
- 1
Step 1
Sauté the onion and leek in olive oil until translucent.
- 2
Step 2
Add the sliced mushrooms to the onion and sauté for 8-10 minutes.
- 3
Step 3
Add the sifted flour and mix. Fry the mushrooms with the onion until golden brown.
- 4
Step 4
Pour in the wine, simmer over low heat.
- 5
Step 5
When the wine has slightly reduced, add the broth, bay leaf, and a sprig of thyme. Simmer the soup over low heat for 30 minutes.
- 6
Step 6
When the broth has simmered for the allotted time, remove the bay leaves and thyme from it. Break the bread slices into small pieces and add them to the soup. Let the bread soak for 30 seconds.
- 7
Step 7
Transfer the contents of the pot to a blender and blend, gradually increasing the speed. Strain the soup and gradually add olive oil until the soup reaches a smooth and uniform consistency.