Fragrant Mushroom and Potato Soup with Porcini Mushrooms

About this recipe

This hearty mushroom and potato soup combines the rich, earthy flavors of porcini mushrooms with the creamy texture of potatoes. Perfect for a cozy night in or a delightful dinner party, this soup is both nourishing and satisfying with a fragrant aroma that entices the senses.

Ingredients

• 1 oz dried porcini mushrooms
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup sliced mushrooms (such as crimini or button)
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. 1

   Soak dried porcini mushrooms in 1 cup of hot water for 20 minutes.

2. 2

   Heat olive oil in a large pot over medium heat, sauté onion and garlic until fragrant.

3. 3

   Add potatoes, sliced mushrooms, and chopped porcini mushrooms to the pot.

4. 4

   Pour in vegetable broth and porcini soaking liquid, bring to a boil.

5. 5

   Reduce heat and simmer for 20 minutes until potatoes are tender.

6. 6

   Use an immersion blender to blend the soup to desired consistency.

7. 7

   Stir in coconut milk and season with salt and pepper.

8. 8

   Serve hot, garnished with fresh parsley.