The Perfect Autumn Porcini Mushroom Soup
There's something magical about the first cold evening when you realize it's soup season again. You know that moment – when the temperature drops, the leaves start falling, and all you want is something warm and comforting filling your kitchen with the most incredible aroma.
Our organic dried porcini mushrooms are exactly what you need for those evenings. That deep, earthy scent that fills every corner of your home? Pure forest magic, captured and ready to transform your dinner into something truly special.
Today, we're sharing our favorite autumn recipe: a creamy porcini mushroom soup that tastes like you spent hours in the kitchen, but comes together in just 45 minutes. It's the kind of soup that makes you want to curl up on the couch with a good book and pretend the outside world doesn't exist.
Why Dried Porcini?
Fresh porcini are wonderful, but dried porcini have a secret superpower: their flavor is even more concentrated. When you rehydrate them, you get not only the mushrooms themselves but also a rich, umami-packed liquid that becomes the soul of your soup. It's a two-for-one ingredient that brings depth you simply can't replicate with anything else.
Our porcini are sourced from pristine forests and carefully dried to preserve all their natural goodness. No additives, no preservatives – just pure mushroom magic.
Cozy Porcini Mushroom Soup
Serves 4 | Prep time: 15 min | Cook time: 30 min
Ingredients:
For the soup:
- 30g dried porcini mushrooms (The Bio Foods)
- 500ml hot water (for rehydrating)
- 2 tbsp olive oil (The Bio Foods)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 300g fresh mushrooms (button or cremini), sliced
- 2 medium potatoes, peeled and diced
- 1 liter vegetable or chicken broth
- 150ml heavy cream
- Dried Thyme (The Bio Foods)
- Salt and pepper to taste
- Fresh parsley for garnish
- Balsamic Vinegar (The Bio Foods)
To serve:
- Crusty bread
- Extra cream for swirling
- Freshly cracked black pepper
Instructions:
1. Rehydrate the porcini: Place your dried porcini in a bowl and cover with 500ml hot (not boiling) water. Let them soak for 20 minutes until soft. Don't throw away that soaking liquid – it's liquid gold! Strain it through a fine sieve or coffee filter to remove any grit, and set both the mushrooms and liquid aside.
2. Build the flavor base: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant. This is when your kitchen starts smelling amazing.
3. Add the mushrooms: Roughly chop your rehydrated porcini and add them to the pot along with the sliced fresh mushrooms. Cook for 8-10 minutes, stirring occasionally, until the fresh mushrooms release their moisture and everything gets nicely golden. Add the dried thyme.
4. Add potatoes and liquids: Toss in your diced potatoes, then pour in that precious porcini soaking liquid (avoid the last bit if there's sediment). Add your broth and bring everything to a boil. Reduce heat and simmer for 15-20 minutes until the potatoes are tender.
5. Blend (or don't): Here's where you choose your adventure. For a creamy, smooth soup, use an immersion blender to partially blend the soup – leave some chunks for texture. For a chunkier, rustic soup, skip this step entirely. Both are delicious!
6. Finish with cream: Stir in the heavy cream and let it heat through for 2-3 minutes. Taste and season generously with salt and pepper.
7. Serve with love: Ladle into warm bowls, swirl in a little extra cream if you're feeling fancy, and garnish with fresh parsley, cracked black pepper and Balsamico. Serve with crusty bread for dipping.
Chef's Tips:
Make it yours: Add a splash of white wine when cooking the mushrooms for extra depth, or stir in a spoonful of truffle oil at the end for ultimate luxury.
Storage: This soup keeps beautifully in the fridge for 3-4 days and actually tastes even better the next day as the flavors meld together.
Vegan option: Skip the cream and use coconut cream or cashew cream instead. Just as cozy!
Serving suggestions: This pairs beautifully with a simple green salad and our organic Sicilian pasta on the side.
The Magic of Forest to Table
What makes this soup truly special isn't just the recipe – it's the quality of ingredients. Our organic dried porcini bring the essence of pristine European forests straight to your kitchen. Each batch is carefully selected and dried to preserve that intense, earthy flavor that makes porcini the king of all mushrooms.
Just a handful of these beauties transforms simple ingredients into a restaurant-worthy dish that feels like a warm hug on a cold day.
Ready to Make This?
Shop organic dried porcini, olive oil and balsamic vinegar at The Bio Foods!
🛍️ Order online or pick up at our Berlin location 📍 Bärbel-Bohley-Ring 36, 13355 Berlin
📱 WhatsApp: +49 157 88201238
P.S. Made this soup? We'd love to see it! Tag us @thebiofoods on Instagram and share your cozy autumn moments with us 🍂✨
Stay cozy,
Your friends at The Bio Foods
