Cream of Porcini Mushroom Soup (Gluten-Free, Low-Carb)

PROS

This Cream of Porcini Mushroom Soup is gluten-free and low-carb, making it a great option for those with dietary restrictions.

The soup is packed with flavor, thanks to the porcini and cremini mushrooms.

It’s easy to make and perfect for a cozy meal on a chilly day.

CONS

The soup contains dairy products and butter, which may not be suitable for those with lactose intolerance or vegan diets.

White truffle oil is optional but expensive.

HEALTH & BENEFITS

Porcini mushrooms contain beta-glucan, a type of soluble fiber that may help lower cholesterol levels in the body.
They are also rich in antioxidants, which can help protect against cell damage.
Cremini mushrooms are a great source of protein, B vitamins, and minerals like potassium and selenium.
The soup is a good source of calcium, which is important for bone health and muscle function.

	1 ounce dried porcini mushrooms
	300 ml water
	1 tablespoon olive oil
	1/2 onion , chopped
	1 garlic clove , minced
	3 1/2 ounces fresh cremini mushrooms , sliced
	2 vegetable bouillon cubes
	300 ml milk or 300 ml non-dairy milk
	100 ml half-and-half
	1 1/2 tablespoons butter
	1 teaspoon salt
	pepper
	parsley , chopped ( optional )
	white truffle oil ( optional )

1.	In a small saucepan, add the dried porcini mushrooms and water. Bring to a boil, then remove from heat and let sit for 10 minutes.
2.	In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
3.	Add the sliced cremini mushrooms to the pot and sauté for another 2-3 minutes until they start to soften.
4.	Add the vegetable bouillon cubes to the pot and stir until dissolved.
5.	Add the milk and half-and-half to the pot and stir.
6.	Drain the porcini mushrooms, reserving the soaking liquid. Chop the porcini mushrooms and add them to the pot.
7.	Add the reserved porcini soaking liquid to the pot and stir.
8.	Add the butter to the pot and stir until melted.
9.	Season with salt and pepper to taste.
10.	Remove from heat and use an immersion blender to blend the soup until smooth.
11.	Reheat over low heat if necessary.
12.	Serve hot with chopped parsley and a drizzle of white truffle oil (optional).

Cream of Porcini Mushroom Soup (Gluten-Free, Low-Carb)

Delicious Cream of Porcini Mushroom Soup recipe (Gluten-Free, Low-Carb)

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