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Porcini Mushroom Soup


"Porcinis have a deeper, woodsier taste than some other mushrooms. If you can't find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate."
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1 h 20 m servings 480 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 36.1 g
  • 55%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 942 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
  2. Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
  3. Return pot to the heat. Simmer soup until warmed through, about 10 minutes.


  • Cook's Note:
  • You can also puree the soup in a blender in batches.

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