• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hungry Bites
  • Home
  • Recipes
  • Categories
    • Main Dishes
      • Beef and veal
      • Chicken and poultry
      • Lamb and goat
      • Pork
      • Fish and seafood
      • Other meats
      • Legumes
      • Salad meals
    • Side Dishes
    • Appetizers and meze
    • Pasta and rice
    • Soups and stews
    • One pan - One pot
    • Air fryer
    • Salads
    • Desserts and sweets
      • Cakes
      • Cheesecakes
      • Cupcakes and muffins
      • cookies
      • Chocolate
      • ice cream
      • Pies, bars and tarts
      • Puddings and creams
    • Breakfast and Brunch
    • Bread
    • Drinks
    • Dietary
      • Vegan
      • Vegetarian
      • Gluten Free
      • Healthy
  • The Mediterranean Diet
  • About me
    • Contact me
menu icon
go to homepage
  • Recipes
  • By Category
  • MDiet
  • About me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • By Category
    • MDiet
    • About me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Gluten Free

    Creamy Italian mushroom soup with black garlic & porcini

    Published: Oct 19, 2017 · Modified: May 4, 2023 by Makos

    Go to Recipe Print Recipe

    This creamy mushroom soup with black garlic and porcini can be made with any mushrooms you love and is served with crispy onion rings.

    Creamy Italian mushroom soup with black garlic & porcini 1

    This creamy mushroom soup with black garlic and porcini is my latest obsession! Probably this has something to do with the season, and that’s because every fall I start to crave comforting, earthy recipes and dishes that smell like fall!

    Yes, it’s not only pumpkin and squash that smells like fall (though if you’re head to toe into the fall spirit you may also want to check this butternut squash risotto). And I promise you this: once you smell this velvety and ultra creamy soup, you’ll think you’re in the forest!

    Creamy Italian mushroom soup with black garlic & porcini 3

    If you happen to visit this blog often, then you know about my latest obsession, black garlic! Using black garlic in a recipe is the perfect way to get all the benefits of garlic (or more accurately twice the health benefits) plus a sweet and earthy taste without the strong smell of raw garlic.

    Until now I have used black garlic in a tzatziki sauce (you can find the recipe in this juicy Greek pork skewers post) and in a Mediterranean chimichurri (recipe in this juicy fried meatballs post) and I have totally loved it! The only obvious next choice was to use it in a mushroom recipe since both mushrooms and black garlic have an earthy taste, full of umami, and complement each other.

    Creamy Italian mushroom soup with black garlic & porcini 4

    What’s my simple trick for a thick, creamy mushroom soup? A small potato. At first, I thought about making a béchamel sauce to thicken the soup, but this would mean extra trouble, an extra dirty pot, and this recipe no longer being gluten-free (though you can make béchamel with cornstarch instead of flour). The potato option is a lot easier and simpler because all you have to do is to cook it with the rest of the ingredients.

    For better presentation, I needed some very dark onion rings. To make them, I cut an onion into thin slices, put them in a zip log bag with some flour and shook well until fully coated. Then I deep-fried half of them until very dark in color, and almost (but not) burned.

    These are the onions you see on top of the mushroom soup. For the onions served on the side I just dipped the rest in a simple flour slurry and deep-fried them until golden brown. Easy and not complicated things! They are delicious both ways!

    Creamy Italian mushroom soup with black garlic & porcini 2

    Some notes/tips:

    • Pair this soup with an Italian Sangiovese wine and check this helpful guide to Chianti vs Sangiovese.
    • I guess that you want ALL the mushroom flavor! To achieve this, sauté the mushrooms until they water out, and then continue sautéing them, stirring frequently, until all the juices are evaporated and the mushrooms are deep brown in color and very fragrant.
    • You can make this soup with any kind of fresh mushrooms you like. I made this soup using 2 parts white button mushrooms, one part Portobello, and one part oyster mushrooms. White button mushrooms are used as “body” and the other varieties add extra flavor.
    • You can play with different types of herbs, but thyme is mushroom’s best friend!
    • Substitute almond milk for regular milk, if you are vegan.
    • Beforet using the  water in which the porcini were soaked, you may want to strain it, to catch any dirt.

    Similar recipes:
    Vegan pumpkin soup with mushroom chips
    Lighter and creamy porcini mushroom risotto

    Share this post if you liked it (share buttons at the top!) and don’t forget to subscribe for new recipes or follow me on Instagram,   Pinterest,   Facebook

    Recipe

    Creamy Italian mushroom soup with black garlic & porcini f
    Print

    Creamy Italian mushroom soup with black garlic & porcini

    This creamy mushroom soup with black garlic and porcini can be made with whatever mushrooms you love and is served with crispy onion rings.
    Prep Time20 minutes mins
    Active Time50 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Appetizer, Side Dish, Soup
    Cuisine: gluten-free, Italian, Mediterranean, vegan
    Keyword: black garlic, mushroom, psarosoupa, vegan
    Yield: 4
    Author: The Hungry Bites

    Ingredients

    • For the mushroom soup:
    • 1 heaped tablespoon dried porcini, broken into pieces
    • ½ cup hot water

    • 3 tablespoons olive oil
    • ½ pound white button mushrooms, sliced
    • ½ pound other mushrooms such as Portobello, oyster, chanterelles, sliced
    • 1 onion, chopped
    • Freshly grated pepper and salt to taste
    • 1 teaspoon dried thyme
    • ½ cup white dry wine
    • 2 cups vegetable stock ( or chicken stock for non vegans)
    • 1 small potato
    • 2-3 cloves black garlic
    • 1 cup almond milk (or regular milk for non vegans)

    • For the crispy onion rings:
    • 1 medium onion, finely sliced
    • 1 tablespoon all-purpose flour, or corn flour for GF
    • A pinch of salt
    • ½ cup all-purpose flour, or corn flour for GF
    • ½ cup water

    Instructions

    • One hour before you start making the soup soak the porcini into ½ a cup hot water.
    • Transfer the olive oil and the mushrooms to a pot and sauté over high heat until they water out, then continue sautéing them stirring frequently until all the juices evaporate and mushrooms are well browned and fragrant (this can take from 10 to 20 minutes).
      Reduce heat to medium, add the onion, salt, pepper, and thyme, and stir until onion is soft, about 3-4 minutes.
    • Add the wine, let it boil and after one minute add the stock, the potato, the black garlic, the milk and the porcini with the water.
      Bring to a boil, and reduce heat to a gentle simmer. Cook covered for 20-30 minutes or until the potato is fork tender.
    • Turn off the heat and let the soup cool a little. Transfer to a blender and blend until smooth (you can also do this with an immersion blender, but the soup may not get super velvety). If the soup is thick, adjust thickness by adding small amounts of water.
      Taste, adjust salt and pepper and return soup to the pot.
    • For the onion rings, cut the onion into thin slices, and put them in a zip log bag with one tablespoon flour and a pinch of salt. Shake well until fully coated with flour and deep-fry half of them in hot vegetable oil and in batches, until very dark in color and almost (but not) burned.
    • Transfer the ½ cup flour in a bowl and add the water gradually until a smooth batter is formed. Dip the rest of the onion rings in this batter and deep-fry them until golden brown.
    • Gently warm the soup in the pot, serve in bowls, top with the dark onion rings and serve the golden onion rings on the side.
      Eat!

    If you like this post, Pin it!

    Creamy Italian mushroom soup with black garlic and porcini

    More Gluten-free

    • Featured image of a strawberry milkshake without ice cream.
      Best strawberry milkshake recipe without ice cream
    • Oven baked swordfish featured image.
      Oven baked swordfish recipe with lemon vinaigrette
    • Easy coffee ice cream featured image.
      Easiest coffee ice cream recipe (no-churn, no eggs)
    • Creamy mushroom risotto without wine, featured image.
      Best creamy mushroom risotto recipe without wine




    Oven baked swordfish featured image.

    Oven baked swordfish recipe with lemon vinaigrette

    Easy coffee ice cream featured image.

    Easiest coffee ice cream recipe (no-churn, no eggs)

    See All Recipes →

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Victor @ ifoodblogger.com

      October 21, 2017 at 1:03 pm

      I love mushrooms and this soup made me so hungry that I want to make it today. Those onion rings are a very nice touch.

      Reply
      • Makos

        October 22, 2017 at 7:45 pm

        Thank you very much Victor!

        Reply
    2. pranita deshpande

      January 08, 2018 at 7:51 am

      It's very nice soup just i took experience in one big Hotel it have another appearance that is totally white & taste also different.

      Reply
      • Makos

        January 08, 2018 at 11:32 am

        Thank you Pranita!
        white mushroom soup sounds very interesting 🙂

        Reply

    Primary Sidebar

    author profile image.

    Hi, I’m Makos. I make traditional Mediterranean recipes more accessible to modern people. Sometimes I'll add a twist. Take a look!

    More about me →

    Popular

    • Espresso freddo in a glass, featured image.
      Freddo espresso recipe (easy Greek iced coffee)
    • Two bottles with white wine. The one with Chenin Blanc and the other with Chardonnay. Featured image.
      Chenin Blanc vs Chardonnay wine - A comparison guide
    • A bottle of unfiltered extra virgin olive oil.
      Unfiltered vs filtered olive oil - which is better?
    • Chianti vs Sangiovese featured image.
      Chianti vs Sangiovese - A Guide to Italian wine
    • Air fryer Brussels sprouts profile image.
      Air fryer Brussels sprouts recipe (3 ways)
    • Air fryer salmon fillet on a plate with Mediterranean potato salad.
      Easy Salmon recipe - air fryer and oven instructions
    • turkey chili thumbnail
      Turkey Chili (Mediterranean style recipe)
    • Tabbouleh salad thumbnail.
      Tabbouleh (tabouli) salad

    Easter Recipes

    • Greek pea and potato stew (Vegan) feat
      Greek pea and potato stew (Vegan)
    • Taramasalata thumbnail.
      Taramasalata without bread
    • Easy Greek brown lentil soup (vegan) feat
      Easy Mediterranean lentil soup recipe (fakes)
    • Greek traditional baked chickpeas (Revithada) f
      Greek traditional baked chickpeas (Revithada)
    • Roasted goat leg in the oven with potatoes. featured image.
      Greek roasted goat (or lamb) leg recipe
    • Tsoureki thumbnail
      Tsoureki – Greek Easter Bread
    • Greek ceremonial bread (Artos) feat2
      Greek ceremonial bread recipe (Artos)
    • Chocolate stuffed Greek Easter bread (Tsoureki gemisto) feat
      Chocolate stuffed Greek Easter bread (Tsoureki gemisto)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Instagram
    • Facebook
    • YouTube

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 The Hungry Bites