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Description
This recipe calls for fresh porcini mushrooms, which can be hard to find; you can substitute other wild mushrooms, such as shiitake, oyster, or hen of the woods, or a combination of these. Do not use dried porcini, which are much more pronounced in flavor. Saffron needs to soak in water to soften before being added to the soup, which is pureed for a creamy consistency. Potatoes lend the soup extra body and earthy flavor.
Ingredients
US|METRIC
4 SERVINGS
- 500 grams porcini mushrooms
- 1 onion
- 200 grams potatoes
- 30 grams butter
- 700 mL vegetable stock
- 250 mL whole milk
- salt
- saffron
- sage
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Directions
- Wash the mushrooms and cut into pieces.
- Peel and dice both the onion and potatoes.
- Soak some strands of saffron in water for 20 minutes.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium970mg40% |
| Potassium760mg22% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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