Creamed porcini soup topped with panfried mushroom

Creamed porcini soup topped with panfried mushroom

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  • 4
  • Easy
  • Carb Conscious Health conscious
  • 20 minutes
  • 30 minutes
  • Glen Carlou Syrah 2007


  • 1 T sage, roughly chopped
  • 12 fresh porcini mushrooms, cut into chunks
  • 3 cups good-quality chicken or vegetable stock
  • 1 cup cream
  • 1 T extra virgin olive oil

Cooking Instructions

In a large saucepan over a medium to high heat, melt the butter, then add the sage and 10 of the mushrooms and gently pan-fry until the latter are cooked through and fragrant. Add the stock and simmer for 10 minutes.

Remove from the heat and, using a stick blender, blend to a fine consistency. Slowly stir in the cream and place over a low heat to warm through, stirring occasionally.

In a separate frying pan, heat the olive oil and fry the last two mushrooms until slightly golden and cooked through.

Ladle the soup into four separate bowls and top with the chunky buttered mushroom. Serve immediately.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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