This Porcini Mushroom Potato Soup is hearty and earthy. Even though it’s light and low in fats, it’s flavourful and tasty!Jump to Recipe
Hello everyone – I hope you’re doing well. To my readers from Canada: I hope you’re ready for Thanksgiving. Yup, it’s Thanksgiving here in Canada. Can you believe?
Since the days and especially nights are getting significantly colder, it’s the time for soup season. You cannot go wrong with a bowl of hearty soul-warming soup. Besides, with the extended holiday season on its way, it’s a good idea to eat lighter and heathy food now. You can trust me guys – we’ve been eating lots of soup lately. I also have quite a few ideas to share with you, but I am not sure when it’s happening. First, I am going to join Halloween fun with some lovely ideas. And once Halloween is over, we will not have much of the time until the Christmas season.
Porcini Mushroom Potato Soup
But in a meantime, I am sharing at least this tasty Porcini Mushroom Potato Soup.
It’s hearty. It’s earthy. You will need just a few ingredients. It’s light yet filling without extra fats and calories. Yup, there’s no cream or even butter – just a little bit of olive oil.
But the flavour profile is strong here! First of all, porcini mushrooms are super flavourful. And with the addition of sage, dill, smoked paprika, and chipotle powder, it’s so good.
By the way, I foraged the porcini mushrooms for this soup – we had wild mushrooms growing not too far from our house!
Even though it’s October, you can still find fresh mushrooms cultivated on a farm. If you can’t find them either, you can use dried porcini mushrooms. In this case you will need about 1/2 cup of dried mushrooms. Simply soak them up in warm water for about 30 minutes then strain the water through a mesh sieve to catch any dust or sand. Do not discard the liquid though – use it in place of water. It’s so flavourful!
More Similar Soup Ideas
I hope you like this soup, and you will try it soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Porcini Mushroom Potato Soup
This Porcini Mushroom Potato Soup is hearty and earthy. Even though it’s light and low in fats, it’s flavourful and tasty!
about 1 lb. Russet potatoes, peeled and cubed
about 250-300 gr. fresh porcini mushrooms (4-5 mushrooms)
1 large onion, sliced
2-4 garlic cloves, roughly minced
1 tbsp. olive oil, divided
7-10 fresh sage leaves
1/2 tsp. dried dill
1 tsp. smoked paprika
1/4 tsp. chipotle powder
about 1/2 tsp. of salt
a good pinch of white pepper
- Using paper towel, gently clean the mushrooms from dust (If necessary). Avoid using water unless too dirty. Slice.
- In a small-medium pan add the sliced mushrooms, and cook for 3-4 minutes without adding the oil (Cooking down the water content first, without fats, make mushrooms more fragrant.)
- Add the 1/2 tbsp. of oil along with the sage and a little pinch of salt and smoked paprika, and cook for about 5 minutes, until nicely browed. Off heat and set aside.
- Add the remaining 1/2 tbsp. of oil to a pot and cook the onions and garlic, 5 minutes.
- Add the potatoes and cook 2-3 minutes, tossing.
- Add 4 cups of water and the remaining seasonings. Cover and let simmer for about 10-12 minutes or until the potatoes are soft.
- Reserve about 1/3 of the cooked mushrooms for garnish, and add the remaining to the pot. Simmer for another 1-2 minutes and turn the heat off. Let it cool a bit and then puree using and immersion blender. Try and adjust the seasonings if needed. If the soup is too thick, add some boiling water. If you want a richer version, use some light cream.
- Serve with the reserved mushrooms. Serve with a dollop of cream cheese and bread / crackers if desired. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.