Love mushrooms?  Then this  recipe’s  for you. Have a go at one of the best dishes to keep you warm this fall – porcini soup. Don’t be surprised if you find yourself going back to this recipe over and over again. It’s just one of those dishes.


300 g porcini Sapore di bosco in oil

1 onion

2 cloves of garlic



800 ml vegetable stock or water

200 ml cream

truffle butter

olive oil

salt and pepper


In a bowl, melt butter and sauté finely chopped onion on it until golden. toss the Porcini onto the onions, add finely cut garlic, parsley, and thyme and saute until the mushrooms are tender. Then pour in all the vegetable stock or water, season with salt and pepper, add the heavy cream (you can also use sour cream) and cook for another few minutes. Before serving the soup, drizzle it with a little olive oil. Eat it with a slice of dark bread. If you have some left over, don’t worry – it will be good cold with some toasted bread.

Tip: You can add to this soup some dried mushrooms you soaked in warm water. Also, instead of porcini you can use white button, oyster, shiitake, or portabello mushrooms and a bit of grated carrots and parsley.

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