Soup: United States – Silky Porcini and Leek Sherry Soup

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

3 / 4 oz (20 g) dried porcini mushrooms
2 cups (480 ml) boiling water (for soaking porcini)
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
2 medium leeks, white and light green parts thinly sliced
8 oz / 225 g cremini mushrooms, sliced
1 small garlic clove, minced (optional)
1 tsp fresh thyme leaves
1 / 4 cup (60 ml) dry sherry
2 cups (480 ml) low-sodium chicken stock
1 / 4 cup (60 ml) crème fraîche
1 tsp fresh lemon juice
Kosher salt, to taste
Ground white pepper, to taste
2 tbsp finely snipped chives (garnish)
1 tsp (5 ml) extra-virgin olive oil (optional, for finishing)

Instructions

Place dried porcini in a heatproof bowl and cover with 2 cups boiling water; soak 20 minutes. Strain through a fine sieve or coffee filter to remove grit, reserving the clear soaking liquid. Roughly chop the softened porcini.
In a medium pot, melt butter with olive oil over medium heat. Add leeks and a pinch of salt; cook gently, stirring, until soft and translucent without browning, 6–8 minutes.
Add cremini mushrooms, chopped porcini, and thyme. Cook, stirring occasionally, until mushrooms release their liquid and begin to lightly caramelize, 8–10 minutes.
Stir in garlic (if using) and cook 30 seconds until fragrant. Deglaze with dry sherry and simmer 1–2 minutes to reduce by about half.
Pour in chicken stock and 1 1/2 cups of the strained porcini soaking liquid (avoid the last gritty tablespoon). Bring to a gentle simmer and cook 12–15 minutes.
Blend the soup until completely smooth and velvety (use a high-speed blender for best texture). Return to the pot.
Whisk in crème fraîche and lemon juice. Season to taste with kosher salt and white pepper. If needed, adjust consistency with a splash of stock or soaking liquid.
Ladle into warm bowls and garnish with chives and a few drops of extra-virgin olive oil, if desired. Serve immediately.