Porcini Mushroom – Cream Soup

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Cleaned porcini mushrooms
  • 1 small Chopped onion
  • 1 tbsp Mild coconut fat
  • 1 tbsp Coconut flour
  • 2 cups Hot vegetable broth
  • 2 cups Cream
  • Pepper
  • Chopped petwersil


  • Sauté the chopped onion in the coconut oil, dust with the coconut flour and leave out a little. Pour 1 cup of vegetable stock over the top, stir well and bring to a simmer.
  • Add the cleaned and chopped porcini mushrooms and the 2nd cup of vegetable stock and simmer gently for about 5 minutes.
  • Now put the whole thing in the mixer - I take my Vitamix * - back into the pot and stir in the cream, round off with a little pepper and fill into soup bowls, sprinkle with the chopped parsley and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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