At a glance
This warming mushroom soup comes together in under an hour with simple sautéing and simmering — the key is briefly blending it at the end to get that beautifully creamy texture without overdoing it. Foraged porcini mushrooms bring an incredible aroma and rich flavor, while crispy bread cubes finish it off perfectly.
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Soften the onion
In a pot over medium heat, melt the butter, add the onion and let it soften gently until translucent (about 2 minutes).
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Add the mushrooms
Add the dried porcini – I crumble them in my hands before dropping them into the pot – then sauté for about 5 minutes, until the mushrooms have soaked up the butter.
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Add water, celery and seasoning
Once the butter is absorbed, pour in boiling water. Add the celery stalk, stock cube, salt and pepper, and simmer for about 15 minutes.
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