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Forki Porcini Mushroom Soup
A creamy Forki cep soup with the earthy flavor of dried ceps, combined with the smoothness of leeks and the fresh touch of zucchini.
appetizer
mushroom
soup
vegetarian
boiled
Ingredients
Servings:
4

Fish Stock

  • 100 gdried porcini mushrooms
  • 2 leeks
  • 1 zucchini
  • 125 mlcooking cream
  • salt
  • oil
  • ground black pepper
Nutritional Information

Per Serving (Approx.)

Calories
163 kcal
Protein
3 g
Fat
12 g
Carbohydrates
10 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Soak the dried porcini mushrooms in warm water for 1 hour. Reserve the rehydration water from the mushrooms, straining it to remove impurities.
  • Peel the zucchini and cut it into small cubes of about 1 cm on each side.
  • Cut the leeks into thin strips about 5 mm wide.
  • Drain the porcini mushrooms and sauté them in a saucepan with a little olive oil over medium heat for 5 minutes, stirring occasionally.
  • Add the zucchini and leeks. Cook everything over low heat for about 10 minutes, until the vegetables are soft.
  • Add the rehydration water from the ceps, previously strained, and bring to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes.
  • Add the cream and adjust the salt and pepper to taste. Mix the ingredients well.
  • Stir over low heat until it starts to boil again, ensuring it does not stick.
  • Remove from heat and blend with an immersion blender until a smooth and homogeneous cream is obtained. Serve hot.
Recommendations & Tricks
  • For a smoother texture, pass the soup through a chinois once it has slightly cooled, to avoid burning yourself and make the process more effective.
  • Soak the dried porcini mushrooms in warm water for at least 20 minutes before cooking them. This will help them fully rehydrate and intensify their flavor in the soup.
  • Slice the leek and zucchini thinly to ensure even cooking and to achieve a smooth texture in the soup.
  • Add the cooking cream just before serving the soup to maintain its fresh taste and prevent it from curdling.
  • Season the soup with a bit of salt at the end of the cooking process to better balance the flavors and avoid excess salt.