Make Ultimate Mushroom Soup With Porcini Powder



I love Patricia Wells’ My Master Recipes book. I don’t use her recipe for Mushroom Soup, because it starts out with 2 cups of heavy cream, but I did learn the technique that makes my mushroom soup the best ever. Her lesson is infusing dried porcini mushroom powder in a liquid for the start of delicious mushroom soup.

Once you learn this, you’ll also see that you can mix porcini powder in other stock or even wine to add huge depth of flavor to other soups, stews, and sauces. TV chefs lately have been talking about umami flavor. This technique brings it in buckets.

How to Make Porcini Mushroom Powder

With your fingers, break the dried porcini mushrooms into about ½-inch pieces into your mini-prep food processor. Close the processor and put a finger over the hole in the lid. Run the processor on “grind” until the porcinis are powdered. You’ll probably need to stop and let it rest a few minutes, but continue on.  It’s best to powder what you need each time to keep it fresh, but any excess can be kept a while in a tight spice container.

The dried porcini are available at many sources. Don’t be shocked at the price! There’s a lot of bulk to the ounce. I bought about 2 cups for just over $7, enough for several batches of soup. I find mine at Central Market in Dallas — if that’s not convenient, they are also available at Atlantic Spice Company for 8 ounces at $11.95  (best price) and, of course, at Amazon for $14.95 for 3 ounces. Google shows many options but do check your grocery store first.

Ultimate Porcini Mushroom Soup Recipe

Makes six servings of about 6 ounces each

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