One year my husband, Stephen, and I rented a villa in the hills of Tuscany. It was magical. A small garden yielded tomatoes, eggplant, garlic, onions, and lots of herbs, along with a chicken coop. Every morning I would find a package of goodies from the land left by the lovely gentleman who looked after the property. One rainy morning I found the usual fresh eggs and vegetables from the garden, and a surprise package wrapped up in newspaper like a beautiful present. The newspaper package was full of wild porcini mushrooms, so I made this comforting mushroom soup.
At home in California, I buy dried porcini and reconstitute them in hot water. The soaking water adds so much flavor to the soup, so be sure not to throw it away. Pair with a crisp white wine from Marche, Centanni Falerio.
To make this vegan-friendly, substitute the cream with a non-dairy alternative. I use Oatly or unsweetened coconut cream.
See ingredients, directions and pairings.
2 ounces Dried Porcini Mushrooms, soaked in 2 cups of hot water covered for 30 minutes, or as instructed on package
1/2 pound Cremini or Bella Mushrooms, cleaned and chopped roughly
1/2 pound Shiitake Mushrooms, wiped clean of any debris, if needed, and chopped roughly
1/4 cup EVOO
1/2 cup White Wine
1 Large Shallot, chopped roughly
6 cups Broth of your choice
3 tablespoons of Cream, or Non-Dairy Cream Alternative
1 Sprig of Thyme
Pinch of Sea Salt
Fresh Cracked Pepper
1 Recipe Homemade Croutons