Equipment
Ingredients
Mushrooms & Wine
- 15 g dried porcini mushrooms, dried
- 120 ml dry red wine, room temperature
- 150 g fresh portobello mushrooms, cleaned
- 250 g fresh cremini mushrooms, cleaned
Aromatics & Broth
- 2 garlic, peeled
- 30 ml extra virgin olive oil
- 500 ml vegetable stock, warm
- 5 ml black truffle oil
Seasoning & Garnish
- kosher salt
- black pepper
- 60 g sour cream
Nutrition (per serving)
Method
Place the dried porcini mushrooms in a small bowl and pour the dry red wine over them. Allow them to marinate and rehydrate at room temperature for 15 minutes.
Roughly chop the fresh portobello and cremini mushrooms into even chunks on a cutting board.
Mince the peeled garlic cloves finely.
Heat the extra virgin olive oil in a medium pot over medium heat. Sauté the minced garlic and chopped fresh mushrooms, stirring vigorously until they begin to release their moisture and soften.
Pour in the vegetable stock, the rehydrated porcini mushrooms along with their soaking wine, and the black truffle oil. Season with kosher salt and black pepper. Cover the pot and simmer gently at around 90°C/194°F until the mushrooms are completely soft and highly aromatic.
Remove the pot from the heat. Carefully transfer the mixture to a blender, or use an immersion blender directly in the pot, and puree until the soup reaches a slightly thick, velvety mud-like texture.
Ladle the hot soup into warmed serving bowls and garnish each portion with a generous dollop of sour cream. Serve immediately.
Chef's Notes
- The red wine not only rehydrates the dried mushrooms but also deglazes the pan, adding a robust, deep background note that balances the earthy flavors.
- As Isabel Allende playfully suggests, leaving a tiny drop of truffle oil out to dab on your wrists is optional, but embracing the sensory joy of cooking is highly recommended.
- For the best texture, ensure the mushrooms are thoroughly softened during the simmer phase before pureeing; this prevents a gritty mouthfeel.
- This soup is arguably better the next day as the umami notes meld together, making it an ideal make-ahead appetizer for Thanksgiving or a fall dinner party.
Storage
Refrigerator: 4 days — Flavors deepen overnight, making it fantastic for leftovers.
Freezer: 3 months — Freeze without the sour cream garnish.
Reheating: Warm gently on the stove over low heat; do not boil if sour cream has been mixed in.
