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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms. | 2. Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent. | 3. Add both soaked mushrooms and fresh mushrooms and sauté a little longer. | 4. Add the water used for soaking the mushrooms and vegetable bouillon cubes. | 5. Bring to a boil and turn off the heat. | 6. When the soup is cool enough to handle safely, purée the soup using a blender or hand blender. | 7. Return the soup to the pan, add milk, half and half and butter and bring to a boil. | 8. Adjust the taste with salt and pepper. | 9. Transfer the soup to individual soup bowls. | 10. Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1	ounce	dried	25.2167	0.0	5.61	0.1417
water	300			0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cremini mushroom	3 1/2	ounces	sliced	25.2167	0.0	5.61	0.1417
vegetable bouillon cube	2			25.2167	0.0	5.61	0.1417
milk	300			44652.0	3498.96	2305.8	2393.64
half	100			-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-
parsley			chopped	-	-	-	-
white truffle oil				25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.