Porcini Mushroom soup

## Savor the Richness of Porcini Mushroom Soup

Porcini Mushroom soup

Perfectly delicious soup made of mushrooms and vegetables, it can replace one meal of the day if you are on a diet! It is full of vegetables and healthy vitamins like low-calorie and tasty fennel, which gives an amazing and very pleasant taste to this soup. The main purpose of this soup is to prepare the vegetables, the rest goes like greased! Here is how I prepare it, and I believe that you will like it very much and that you will make it many times. For this recipe, you will need patience and love. Before preparation, read the NOTE at the bottom of the text. Follow the recipe.

Ingredients: simple, total time: 90 min., 4-6 serving

1 medium onions/ finely chopped
300 g fresh button mushrooms/ cut into leaves
80 g dry mix Porcini mushrooms soaked in 450 ml warm water (liquid, do not throw away!)
3 Tbsp Olive oil EVO/ or to taste
50 g butter
2 cloves of garlic/ minced
3 +1 medium carrots/ cut into rings
1 medium fennel/ cut into ribs +1 liter of water (do not throw away liquid!) rest 500 ml
3 medium potatoes/ diced to small cubes
2 tsp weed dill
2 tsp salt
2 tsp black pepper/ or to taste
about 500 ml/ or to taste
1 cube Porcini stock/ or vegetable
200 ml cooking cream/ or sour cream
big pot of 4 liters

Preparation:

Preparation of Vegetables and Mushrooms:

Wash the fresh mushrooms well and cut them into leaves. Set aside.
One pack of dry porcini mushrooms, soak them in warm water and leave for about 15 minutes. Set aside. (Liquid, do not throw away!)
Peel 3 potatoes and clean from impurities, cut them into small cubes, and cut 3 carrots into rings.
Fill a medium pot with 1 liter of water, add 1 teaspoon of salt and 1 peeled carrot, wait for it to boil, then add chopped fennel. Cook for about 12 minutes on medium heat.
Remove the cooked vegetables with the help of a slotted spoon and do not throw away the liquid, you will need it later.
Cut the cooled cooked vegetables into smaller pieces, put them in a blender and blend them into the cream with 250 ml of the liquid in which the vegetables were cooked. Put the finished cream aside.
Finely chop the onion and garlic. Set aside.

Preparation Mushroom Soup:

In a deep pot of 4 liters, fry the chopped onion in olive oil until it becomes glassy and softened well, about 5 minutes to low moderate heat. Stir occasionally.
Add chopped Porcini and button mushrooms we'll strain that have been soaked in water. Stir occasionally covered, let the liquid of mushrooms to evaporate. Cook about 15 minutes at low, moderate heat.
When the liquid has almost evaporated, add chopped garlic and butter, mix everything well until the butter melts.
Immediately add the carrots cut into rings, diced potatoes and 1 Porcini cube for soup, and rest of the Porcini and fennel liquid. (I have rest 500 ml of fennel left and 450 ml of Porcini liquid). Stir all well and cook on low to moderate heat. Wait for it to boil about 15 minutes.
If you want a thicker soup, blend a few pieces of potatoes.
When it boils, add blended cream of fennel and the rest of the 300 ml of water, season to taste with salt, black pepper, add weed dill. Cook for about 25 minutes, covered to low to moderate heat, until boil.
Control the taste of the broth and add spices as needed.
This is optional: Thicken the cooking cream with a little broth, return it to the pot, mix the ingredients for about a 5–7 minutes, turn off the heat.
Serve warm Porcini soup before main dish.

Buon appetito!

NOTE:

You can also consume this soup alone if you are on a Diet! It has enough of all the necessary vitamins to sustain you throughout the day.
Two plates of this soup can fill you up during the day. You can consume it for lunch or dinner.
You do not need to add cooking cream or sour cream, if you don't want.
You can also add subsequently a spoonful of sour cream to the plate.
If you like the taste of vegetables and Porcini and the natural taste, do not add cooking cream. At the same time, the broth will last longer.
If you like garlic, feel free to add more cloves of garlic.
If you're not a potato fan, you can definitely just use only fennel and carrots. Add 2 fennel (1 blend with carrot and another chopped, put directly into the soup. Fennel has a specific and aromatic taste and does not have many calories!
If you want to make a smaller amount of this soup, half the ingredients.
You can pack this broth in special boxes and keep it in the freezer for up to a month. Before consumption, take it out one day earlier and put it in the refrigerator.
Keep the rest of the broth in the refrigerator for up to 3 days.