Cream of Porcini Soup with Quail Eggs Recipe

Name: Cream of Porcini Soup with Quail Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcinis; 1/2 cup Madeira or wine; 3 tablespoons butter; 2 onions, chopped; 1 leek, white and light green parts only, thinly sliced; 4 cloves garlic, minced; 1 pound button mushrooms or cremini; 3 tablespoons flour; 6 to 8 cups chicken or vegetable stock; 2 sprigs fresh thyme; 1/2 cup heavy cream; Salt and freshly ground black pepper; 6 hard boiled quail eggs, halved

Servings: persons

1 ounce dried porcinis
1/2 cup Madeira or wine
3 tablespoons butter
2 onions, chopped
1 leek, white and light green parts only, thinly sliced
4 cloves garlic, minced
1 pound button mushrooms or cremini
3 tablespoons flour
6 to 8 cups chicken or vegetable stock
2 sprigs fresh thyme
1/2 cup heavy cream
Salt and freshly ground black pepper
6 hard boiled quail eggs, halved

1
In a small saucepan, combine dried porcinis with Madeira, and bring to a boil.
2
Remove from heat and allow to sit for 20 minutes, or until mushrooms are very soft and liquid is flavorful.
3
Strain mushrooms and broth through a fine sieve or coffee filter and reserve liquid.
4
Rinse mushroom pieces under running water to remove any residual dirt or sand, then roughly chop porcinis and reserve.
5
In a soup pot or saucepan heat butter and saute onions, leek and garlic until vegetables are soft and lightly caramelized, about 6 minutes.
6
Add mushrooms and continue to cook until they have released their liquid and most liquid has evaporated, about 4 minutes.
7
Sprinkle flour over mushrooms and vegetables, stir to mix well and cook for 2 minutes.
8
Add reserved porcini liquid, chicken stock, thyme, and reserved porcinis and bring to a boil.
9
Reduce heat to a simmer and cook for 45 minutes.
10
Add heavy cream and cook for 15 minutes.
11
In a blender puree the soup in batches and return the pureed soup to the pot to keep warm until ready to serve.
12
Taste and adjust seasoning, if necessary, and serve in bowls, each bowl garnished with 1 halved quail egg.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ounce dried porcinis, 1/2 cup Madeira or wine, 3 tablespoons butter, 2 onions, chopped, and more.

Yes, Cream of Porcini Soup with Quail Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Porcini Soup with Quail Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions