Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Porcini Mushroom Soup

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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more