Porcini mushrooms are a true delicacy, and pretty commonly foraged in the USA & Europe!! If you’ve found yourself with some porcini (bolete) mushrooms, you’ll want to make sure you capitalize on its delicious taste. This Porcini & Leek soup is simple, quick, healthy, and delicious!!
The flavors of Leeks & Boletes go together beautifully. The best part? It only took 30 mins to make!
Porcini Mushroom & Leek Soup
Serving Details
| Preparation Time | 10 mins |
|---|---|
| Cooking Time | 20 mins |
| Total Time | 30 mins |
| Servings | 2 servings |
Ingredients Required
- 1 lbs of porcini mushrooms. If dried, make sure to reconstitute them in cool water until they are soft.
- 1 or 2 leeks, depending on size
- 1/2 yellow onion
- 2 Tablespoons salt
- 1 Tablespoon coriander
- 1 Tablespoon garlic powder
- Olive oil
Cooking Instructions:
- Bring a pan to medium-high heat with olive oil
- Chop the boletes finely. Keep 3-4 whole.
- Dice the yellow onions
- Chop the leeks into slivers. Don’t dice them
- Sautee the boletes, onion and leeks in a pan for about 2 minutes. After you sautee the whole mushrooms, put those aside and save them for the end.
- Turn off the pan, and bring 4 cups of salted water to a simmer
- Add the boletes, leeks, and onion and let it simmer for 20 minutes.
- After 10 minutes, add your garlic powder and coriander.
- Add the whole boletes on top as a textured garnish
- Thats it!! Pour into your favorite bowl, and serve with bread.
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