Porcini Mushroom Soup

Soup and Salad

This is actually my version of a mushroom soup I ate in Lyon, France. But since I use porcinis I think of it as an Italian soup. Especially since there’s no heavy cream.

Ingredients

3 quarts Mushroom stock, heated (see recipe)
8 Tbl Unsalted butter, divided
¼ cup All-purpose flour
¼ lb. Dry porcini mushrooms (soaked and reserved from the mushroom stock recipe)
½ cup Shallots, minced
2 Tbl Brandy
2 Tbl Kosher salt, divided
½ Tbl Ground white pepper
1 Tbl Fresh thyme, chopped
2 Tbl Sherry vinegar

Instructions

In a one gallon stock pot, melt 4 Tbl of the butter over medium heat. Once melted, add the flour and whisk constantly to combine thoroughly and prevent scorching, about 2 minutes. Slowly add the heated mushroom stock 1 cup at a time, combining thoroughly each time until all the stock has been added. Continue to heat this on medium-low, stirring occasionally, until it has reduced to 2 quarts.

Meanwhile, melt the remaining 4 Tbl of butter over medium heat. Add the shallot and stir until softened, about 2-3 minutes. Add the mushrooms, 1 Tbl salt, white pepper and thyme and continue cooking for 6 minutes. Deglaze with the brandy and continue stirring until brandy has cooked out completely, about 3-4 minutes.

Transfer this mixture to a food processor and pulse for 1-2 minutes. Return to the pot with the reduced stock and bring to a simmer for 10 minutes. Puree this mixture until smooth with a stick blender or in the food processor. Finish with remaining 1 Tbl salt and the sherry vinegar.

Yield: 1 gallon

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com