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.
Preparation Time
25 mins
Cooking Time
55 mins
Total Time
1 hr 20 mins
Calories
480 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
Ingredients
3 tablespoons butter
2 cups heavy whipping cream
1 teaspoon dried thyme
salt and ground black pepper to taste
½ teaspoon Worcestershire sauce
4 cloves garlic, minced
6 cups chicken stock
½ cup cream sherry
1 bulb fennel, diced
2 leeks, white parts only, trimmed and sliced
1 large Spanish onion, diced
3 large Yukon Gold potatoes, peeled and diced into 3/4-inch pieces
