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Creamy Italian mushroom soup with black garlic & porcini f

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.
Course Appetizer, Side Dish, Soup
Cuisine gluten-free, Italian, Mediterranean, vegan
Keyword black garlic, mushroom, psarosoupa, vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Author The Hungry Bites

Ingredients

  • For the mushroom soup:
  • 1 heaped tablespoon dried porcini, broken into pieces
  • 1/2 cup hot water

  • 3 tablespoons olive oil
  • 1/2 pound white button mushrooms, sliced
  • 1/2 pound other mushrooms such as Portobello, oyster, chanterelles, sliced
  • 1 onion, chopped
  • Freshly grated pepper and salt to taste
  • 1 teaspoon dried thyme
  • 1/2 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
  • 1/2 cup all-purpose flour, or corn flour for GF
  • 1/2 cup water

Instructions

  1. One hour before you start making the soup soak the porcini into 1/2 a cup hot water.
  2. 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.

  3. 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.

  4. 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.

  5. 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.
  6. Transfer the 1/2 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.
  7. 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!