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Rustic Cremini-Porcini Mushroom Soup

Ingredients

  • 1/2 ounce of dried porcini mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 pound of whole cremini mushrooms half sliced and half quartered
  • 2 large shallots peeled and sliced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/4 cup white wine
  • 2 cups chicken or vegetable broth
  • 1/2 cup mushroom stock from reconstituting dried porcini and deglazing the mushroom roasting pan
  • 1/2 cup half & half
  • 2 tablespoons crème fraiche
  • 2 tablespoons Boursin Shallot & Chive cheese

Instructions

  • Preheat oven to 425⁰ F. Spray a baking sheet with cooking spray.
  • Place dried porcini mushrooms in a bowl and pour 1 cup of boiling water over mushrooms. Allow to sit for at least 30 minutes. When completely cooled, drain liquid from mushrooms and sieve through a strainer lined with a paper towel or cheesecloth to eliminate any dirt particles. Save this mushroom broth for the soup. Set porcini mushrooms aside.
  • Clean cremini mushrooms with a mushroom brush and trim the very bottom off the stems with a paring knife. Cut half of the mushrooms into quarters and slice the remaining mushrooms. Place all of the cremini and all of the porcini on the prepared baking sheet along with sliced shallots and toss with olive oil. Season with salt and pepper.
  • Roast mushrooms for approximately 20-25 minutes, or until mushrooms are beginning to brown. Flip with a spatula at least once during the roasting. Remove from oven when browned and cool. Remove mushrooms from pan to a soup pot. Add 1/2 cup of boiling water to the roasting pan to deglaze and scrape up any browned bits or pieces of mushrooms. Add this to the porcini broth.
  • Heat soup pot with roasted shallots and mushrooms over medium-low heat along with salt and white pepper. When heated through, add white wine and allow to boil down to evaporate almost completely. Add chicken or vegetable broth and mushroom stock. Bring just to a boil and reduce heat to simmer. Stir in 2 tablespoons Shallot and Chive Boursin cheese and half & half. Heat all the way through over medium heat. When ready to serve, spoon crème fraiche into the soup and stir until well integrated.
  • Serve soup hot with a dollop of extra crème fraiche and a good chunk of grilled French or Italian bread.