Porcinis have a deeper, woodsier taste than some other mushrooms. If you can't find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
- Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
- Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 34.5 g, Cholesterol 124.7 mg, Fat 36.1 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 22.2 g, Sodium 941.9 mg, Sugar 3.6 g
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