Preparation for porcini soup


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Quick preparation for porcini soup (with thickener): to boil in a mixture of milk and cream and it is ready in 10 minutes!

Then you can serve it as a soup or as a sauce.

Net 70g bag (single format).


Price per 100g, all tax included: 14€21


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Recipe for 4 persons - Preparation time: 10 minutes

Ingredients to add: 100ml thick fresh cream and 40g butter.

Pour the contents of the pouch into 750ml of cold water. Add 100ml of thick sour cream (1 heaping tablespoon) and 40g of butter.

Bring to a boil, while stirring with a whisk, then simmer 5 minutes, stirring occasionally.

Gourmet alternative (for a rich sauce)

Ingredients to add:
- Whole milk 500ml
- 250ml liquide fresh cream
- And 200ml thick fresh cream.

To enhance the flavor of porcini mushrooms in your soup, choose the highest quality ingredients: we recommend the use of whole milk (pasteurized or micro filtered) and fresh cream from Isigny (Normandie).

Replace the 750ml cold water by 500ml whole milk and 250ml liquid sour cream.

Double the amount of thick fresh cream to 200ml (3 heaping tablespoons).

Continue cooking the same way: boil and simmer 5 minutes, stirring regularly with a whisk.

It is already ready!

  Also check out our porcini cappuccino recipe with salted whipped cream with porcini powder and small croutons of gingerbread.


Our different sauces and their characteristics:

- Fast sauces in 10 minutes, with thickening, to boil in a mixture of milk and cream:

     * Porcini soup,

     Quick porcini sauce,

     * Morel sauce.

- Sauces ready in 10 minutes, without thickening, to mix with water:

     Ready porcini sauce: sliced porcini, onion, Parmesan cheese base, Gorgonzola cheese base, eggplant, garlic, parsley,

     * Ready truffle sauce: slices dried summer truffle, onion, carrot, leek, parsley, sliced dried porcini,

     * Preparation for omelette with morels: sliced dried morels, shallots and parsley,

     * Preparation for omelette with chanterelles: sliced dried chanterelles, shallot and parsley

     * Preparation for omelette with porcini: sliced dried porcini, shallots and parsley.

- The sauces to simmer, with a longer preparation time to rehydrate dried mushrooms:

     * The best mushroom sauce,

     * The sauce with chanterelles,

     * The truffle sauce

- Fully ready sauces in jar, only to warm up:

Tomato sauce with summer truffles.


Discover our other quick preparations:

- Preparation for savory cake with porcini,

- Preparation for risotto with porcini and boletus,

- Preparation for risotto with wild mushrooms,

- Preparation for risotto with chanterelles,

- Preparation for risotto with mushrooms and summer truffle,

- Preparation for risotto with morels,

- Preparation for rice with porcini,

- Preparation for porcini soup,

- Pasta with mushrooms,

- Meat terrines with mushrooms.


Discover our other mushroom products:

- Mushroom powders,

- Dried mushrooms,

- Pickled mushrooms,

- Mushrooms in brine,

- Truffles in brine,

- Condiments and culinary preparations (salts, oils, vinegars, mustards, butter, sauce base, creams, spreads, pesto, honey, liqueur),

- Quick preparations (soups, sauces, pasta, rice, savory cake, meat terrines).

And let yourself be surprised by our selection of nice objects:

- Mushroom knives,

- Books (mushroom identification, cooking mushrooms, beautiful mushroom pictures),

- Stuffed mushroom toys,

- Carved wooden mushrooms,

- Humorous mushrooms ceramic figurines (mushrooms in love).

Data sheet
FamilyQuick preparations
UseAs a soup, as an appetizer in small glass or on toast or as a sauce on meat, pasta, rice, potatoes, vegetables.
PreparationCook by following the tips listed on the back of the packaging or in the profile information on this web site.
Ingredients & average energy and nutritional values

Ingredients: wheat flour, potato, porcini mushrooms and boletus mushrooms 14%, onion, salt, milk, sunflower oil, cream, mushrooms, mushroom extract, modified starch, glucose syrup, sugar, nutmeg, turmeric, pepper , garlic, monosodium glutamate, parsley, laurel, thyme, antioxidant bha.


May contain traces of celery, eggs, fish, shellfish.


Average energy and nutritional values for 100g:

Energy: 361.44 kJ - 86.33 kcal

Fat: 5.89 g

of which saturated fatty acids: 1.38 g

Carbohydrates: 6.72 g

of which sugars: 1.46 g

Protein: 1.61 g

Salt: 1.64 g

In the coming weeks, we will have these recipes available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.


The content of this section will be enriched progressively as our site is being created. We thank you for your understanding.




Mushrooms are low in calories, rich in fiber and minerals, but in our recipes, to magnify and give relief to the incomparable flavors of the mushrooms, we recommend the use of butter, whole milk, full cream (thick or liquid), olive oil, goose grease or duck grease, all of which are fat calories. These recipes are also to be enjoyed occasionally as part of a varied and balanced diet.

You always have the ability to use fat reduced ingredients. Butter certainly brings a unique taste, but it burns at 120 ° C and becomes toxic. So it is better to clarify it (without casein, butter is resistant to 220 ° C) or using a knob of fresh butter after cooking off the heat, after having the mushrooms cooked with a neutral fat, such as grape seed oil.

To clarify your butter, cut it into cubes and melt it over low heat in a saucepan, small enough to be able to clearly separate the different layers in height which will dissociate:

- Casein will froth on the surface: remove it with a spoon that you will rinse regularly,

- Once you have removed all the white surface layer, pour very gently melted butter in a bowl and use a spoon to keep the whey at the bottom of the pan.

We advise you not to add too much garlic for its power and pungency often outweigh the delicacy of the mushrooms. In our recipes, we recommend the use of our salt with forest mushrooms and herbs, which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon) and mushrooms (porcini, small mushrooms, horn of plenty mushrooms, morels), with only 2.5% of garlic. If you really want to put garlic in addition, blanch it to soften and add it in the middle of cooking so that it does not burn.

As for the iconic parsley (garlic and parsley), it lends itself to many mushrooms, provided, however, to have a light hand also. Salt and pepper before serving mushrooms, and preferably not during their cooking because salt makes disgorge mushrooms and pepper becomes bitter when heated.

In conclusion, we remind you of the main recommendations of the French National Health and Nutrition Programme (PNNS -

- Do regular physical activity at a rate of at least 30 minutes a day,

- Balance and vary your diet:

o Reduce the intake of sugars and fats in your diet,

o Eat 5 fruits and vegetables daily,

o Reduce your salt consumption.



About Eguisheim,

Eguisheim Mushroom Festival,


Mushroom picking, 

Mushroom drying

Poisoning by mushrooms

The largest living being on earth is a mushroom

Ticks and Lyme disease

Mushroom radioactivity.

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Preparation for porcini soup

Quick preparation for porcini soup (with thickener): to boil in a mixture of milk and cream and it is ready in 10 minutes!

Then you can serve it as a soup or as a sauce.

Net 70g bag (single format).


Price per 100g, all tax included: 14€21


(More details below)

Write a review


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