Warm, earthy, and irresistibly creamy, this Vegetarian Porcini & Roasted Potato Soup is a comforting bowl of goodness that’s perfect for any occasion. With the deep, umami flavor of porcini mushrooms, the subtle sweetness of roasted potatoes, and a velvety texture that feels like a hug in a bowl, this soup is both indulgent and wholesome. Whether you’re serving it as a starter or the star of your meal, it’s a dish that’s guaranteed to impress. Ready to experience soup on a whole new level? Let’s get cooking!
Serves: 4
Prep Time: 35 minutes
Cooking Time: 35 minutes
Ingredients:
550 g potatoes, peeled and sliced
300 g porcini mushrooms, roughly chopped (or dried, see Chef’s Tip below)
A handful of porcini or cremini mushrooms for garnish
1 onion, thinly sliced
3 garlic cloves, peeled and minced
2 shallots, thinly sliced
4–6 sprigs fresh thyme, finely chopped
3 tbsp olive oil
40 g butter, unsalted
150 ml white wine
1 liter vegetable stock + 200 ml strained porcini soaking liquid
A pinch of freshly ground nutmeg
Salt and freshly ground black pepper to taste
Preparation:
Preheat the oven to 180°C (350°F/160°F fan). Peel and slice the potatoes into thin rounds. Slice the onion, mince the garlic, and thinly slice the shallots. Remove the thyme leaves from their stems and finely chop. If using dried porcini, soak them in warm water for 30 minutes, then strain and reserve 200 ml of the soaking liquid.
Roast the Potatoes:
Spread the sliced potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, add the minced garlic, sliced shallot, onion, thyme, and a pinch of salt. Toss to combine. Roast for about 20 minutes or until the potatoes are tender when pierced with a fork.
Fry the Garnish Mushrooms:
In a small frying pan, heat 1–2 tsp butter over medium heat. Add the extra porcini or cremini mushrooms and fry until crispy. Set aside for garnish.
Prepare the Soup Base:
In a large pot, heat the remaining butter over medium heat. Add the chopped porcini mushrooms, season with salt and pepper, and sauté for 5 minutes, stirring occasionally. Avoid overcrowding the pan to prevent steaming.
Add the minced garlic and cook for another 1–2 minutes. Pour in the white wine to deglaze, cooking until it evaporates. Stir in the vegetable stock and reserved porcini soaking liquid. Bring to a gentle boil, then reduce heat and simmer for 30 minutes.
Blend the Soup:
Once the roasted potatoes are ready, add them to the soup. Use an immersion blender to purée until smooth and silky. Stir in a pinch of nutmeg and adjust seasoning to taste. If the soup feels too thick, add a splash of stock or reserved soaking liquid.
Serve:
Ladle the soup into bowls and garnish with crispy fried mushrooms, a drizzle of olive oil, garlic croutons, and a sprinkle of fresh thyme or chopped flat leaf parsley. Serve warm with crusty French bread.
Chef’s Tip: If fresh porcini mushrooms aren’t available, use dried porcini. Soak them in warm water for about 30 minutes to rehydrate. Reserve 200 ml of the soaking liquid, strain it through a fine-mesh sieve or cheesecloth to remove any grit, and use it in the soup for extra flavor.