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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place dried porcini mushrooms into the water and soak for at least one hour. (I personally soaked them over night so they are ready for lunch.) Do NOT drain the water as this will be the bases of your soup. | 2. Once the mushrooms have reconstituted, melt sweet cream butter in a sauce pan over medium heat. | 3. Add the diced sweet onions and garlic. Sauté until the onions lose their opacity (but do not allow to brown.). | 4. Add the reconstituted mushrooms along with the flavored water. | 5. Place both cubes into the mixture and allow the soup to come to a slight boil. | 6. Gently add the heavy whipping cream while stirring. | 7. Bring soup back to a gentle boil. | 8. Soups on! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	2	cups	dried	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
creamy butter	1/4	cup	sweet	389.12	10.88	15.6608	34.6688
onion	1/2	cup	diced sweet	32.0	7.472	0.88	0.08
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
chicken bouillon cube	2			-	-	-	-
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

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