Food & Wine

What's This?
Serving size 10
Prep Time
Total Time


1 oz dried porcini mushroom4 cup boiling water4 Tbsp unsalted butter1 lb white button mushrooms, thinly sliced2 medium leeks, white and tender green parts only, thinly sliced1 carrot, thinly sliced1 celery rib, thinly sliced1 tsp minced rosemary1 ½ cup peeled roasted vacuum-packed chestnut3 cup chicken stock salt freshly ground pepper1 cup heavy cream2 Tbsp extra virgin olive oil4 oz fresh porcini or cremini mushrooms, thinly sliced


  1. In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel. Rinse the porcini to remove any remaining grit and finely chop.
  2. In a saucepan, melt the butter. Add the chopped porcini, button mushrooms, leeks, carrot, celery and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes. Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot. Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Add the cream and let cool slightly. Puree in a blender in batches and keep warm.
  3. In a skillet, heat the oil. Add the sliced porcini, season with salt and pepper and cook over moderately high heat until lightly browned, 6 minutes. Ladle the soup into bowls and garnish with the sautéed porcini.

MAKE AHEAD: The soup can be refrigerated for up to 3 days.

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Recipe Credit: Michael Tusk
Image Credit: Jonny Valiant


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Tags: Soup, Dinner, Mushroom, Vegetable

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