Mushroom and Saffron Soup

L'Antro dell'Alchimista
Reviews(1)
22
9
160
50

Description

This recipe calls for fresh porcini mushrooms, which can be hard to find; you can substitute other wild mushrooms, such as shiitake, oyster, or hen of the woods, or a combination of these. Do not use dried porcini, which are much more pronounced in flavor. Saffron needs to soak in water to soften before being added to the soup, which is pureed for a creamy consistency. Potatoes lend the soup extra body and earthy flavor.

Ingredients

500 grams porcini
1 onions
200 grams potatoes
30 grams butter
700 milliliters vegetable stock
250 milliliters whole milk
salt
saffron
sage

Directions

1Wash the mushrooms and cut into pieces.
2Peel and dice both the onion and potatoes.
3Soak some strands of saffron in water for 20 minutes.
4In a large saucepan, melt the butter, add the onion and potatoes and gently brown.
5Add the mushrooms and cook for a few minutes.
6Add the stock, milk, and salt to taste, cover and bring to the boil on medium heat.
7Remove from the heat and add to a blender. Puree until smooth.
8Return to the heat for a few minutes, add the saffron and mix.
9Serve with a sprinkling of sage.
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NutritionView more

160Calories
Sodium40%DV970mg
Fat12%DV8g
Protein8%DV4g
Carbs6%DV17g
Fiber12%DV3g

PER SERVING *

Calories160Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat5g25%
Trans Fat
Cholesterol25mg8%
Sodium970mg40%
Potassium370mg11%
Protein4g8%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.