Creamless Mushroom Soup
Prep time
Cook time
Total time
Adapted from Union Square Cafe, New York City
Serves: 10
  • 1½ ounce dried porcini mushrooms
  • 1½ cup of very warm fresh water
  • 2½ pounds of white button mushrooms, cleaned of any soil using a dry cotton towel
  • 1 medium onion, peeled and coarsely chopped
  • 1 shallot, peeled and chopped
  • 1½ cups of peeled and coarsely chopped carrots
  • 2 stalks of celery, trimmed and coarsely chopped
  • 2 leeks - washed well of all dirt and sliced
  • 4 Tbs. olive oil
  • Salt
  • Freshly ground black pepper
  • 5 cups of fresh cool water
  • Extra virgin olive oil
  • Chopped chives for garnish
  1. Place the dried porcini mushrooms in a bowl with the 1½ cups of fresh warm water, allow to sit to rehydrate the mushrooms.
  2. Heat the 4 tablespoons of olive oil over medium-high heat in a large heavy stockpot, enameled cast iron works very well. Once the oil is hot, reduce the heat to medium and add the shallots, stirring occasionally until soft - about 5 minutes. Now add the onions and continue to cook together with the shallots until they become soft and translucent. Season the mixture with salt and freshly ground pepper before adding the carrots, celery, and leeks. Stir well to combine and cook until tender, about 10 to 12 minutes.
  3. Drain the porcini mushrooms, retaining the soaking liquid. Run your fingers over the rehydrated mushroom pieces to remove any resulting dirt particles. Gently strain the soaking liquid through a fine sieve or coffee filter to catch any soil residue. As you approach the last of the soaking liquid, you may want to discard it as this is generally where any soil particles settle.
  4. Add the white mushrooms to the stockpot, adjust the heat to medium high and give the contents a good stir. Cook until all of the mushrooms are soft and the liquid begins to release - about 6 to 7 minutes. Add the porcini mushrooms and combine well, cooking for another 2 minutes.
  5. Pour the 5 cups of water and the strained porcini cooking liquid to the stockpot and bring the contents to a simmer. Cover and gently simmer for 30 minutes.
  6. Using and immersion blender or blender emulsify the soup until is becomes a thick rich puree. If using a blender, wait until the contents have been suitably cooled. The soup may be served immediately or refrigerated to be used then next day. Garnish with some chopped chives
Recipe by LaBellaSorella at