Make Ultimate Mushroom Soup With Porcini Powder

Reader Contribution by Wendy Akin
Published on February 11, 2019
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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.

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