Cream of Roasted Mushroom Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

This soup highlights the best of mushrooms by using them in three distinct forms. A mix of fresh mushrooms is simmered in stock and puréed along with rehydrated dried porcinis to form an umami-packed base. To finish, panfried mushrooms add satisfying texture.


  • 1 oz. dried porcini mushrooms
  • 2 cups boiling water
  • 2 lb


  1. Combine porcini and boiling water in a bowl and let sit until softened, about 30 minutes. Using a slotted spoon, transfer mushrooms to a blender along with 1½ cups soaking liquid, discarding any dirt or sediment; set aside.
  2. Heat oven to 450°F. Toss halved