Porcini Mushroom Potato Soup

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!

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Porcini Mushroom Potato Soup

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

Potato Chive Soup

Wild Mushroom Soup

Porcini Mushroom Chestnut Soup

Butternut Squash Porcini Soup

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 anĀ InstagramĀ message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Porcini Mushroom Potato Soup
Porcini Mushroom Potato Soup

Porcini Mushroom Potato Soup

Recipe by Ben | Havocinthekitchen
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

This Porcini Mushroom Potato Soup is hearty and earthy. Even though it’s light and low in fats, it’s flavourful and tasty!

Ingredients

  • 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

Directions

  • 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!

27 thoughts on “Porcini Mushroom Potato Soup

  1. Valentina says:

    Wow, I didn’t realize it was Thanksgiving in Canada. Here’s to lots of thanks and gratitude! What a lovely and comforting soup this is. I’m all about hearty, robust and delicious soups like this one. And so healthy to boot. :-) ~Valentina

  2. Laura says:

    Hope you had a wonderful Thanksgiving, Ben! This soup looks absolutely sensational! Those mushrooms on top are gorgeous and the spices wonderful – I love soup season! And this soup is definitely on my list!

  3. David @ Spiced says:

    Happy Thanksgiving, Ben! I hope you and Andrey are enjoying the day today. :-) In other news, this soup sounds delicious. It’s getting cold here, and Laura and I have been talking about making our first batch of soup for the year. This one definitely needs to be on the list – I love the smoked paprika in there!
    David @ Spiced recently posted…Nashville Hot ChickenMy Profile

  4. Neil says:

    I agree with you Ben that the days and nights are getting colder. We’re seeing that here too and that means I’ve swapped my salad making now for more soup making. I couldn’t trust myself to go foraging for the right kind of mushrooms so I think that’s amazing you do that. This soup looks amazing and is calling my name!
    Neil recently posted…Easy Thai Green Chicken CurryMy Profile

  5. Jeff the Chef says:

    I love soup season! Those mushrooms are browned to perfection! Nice work! Happy Canadian Thanksgiving! I grew up near the Canadian border, and have always had a deep fondness for Canada.

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