wild mushroom soup

Wild Mushroom Soup Recipe:


Celery stalks, diced
Carrots, peeled and diced
3 tbsp Butter
4 tbsp Olive Oil
1 kg Mixed mushrooms (cremini, portobello, shiitake, chanterelles)
Packages dried porcini (reconstituted in warm water)
1 small tin tomato paste
3 cup leeks (white part washed and sliced)
1 bunch tuscan kale (cleaned and thinly sliced)


  1. Sauté the leeks, carrots and celery with the butter and olive oil until soft and translucent.
  2. Add the kale, mushrooms and dried mushrooms and sauté until soft.
  3. Add approx. 4 litres of water and the jar of tomato paste.
  4. Let simmer until reduced.
  5. Add salt to taste
  6. Blend a third of the soup with an immersion blender and leave the rest chunky.
  7. Garnish with fresh parsley, truffles, truffle salt and parmigiano.

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