📍 Where this dish comes from: Berlin · Brandenburg Gate
Discover the history of this region →
Discover the history of this region →
In the deep forests of the Black Forest and Harz Mountains, hunters have long warmed themselves with a version of this soup made from whatever mushrooms the forest provided. This keto adaptation uses a combination of dried porcini for deep umami richness and fresh cremini for body, with a light cream and wine finish that transforms this hunter’s soup into something hauntingly earthy and richly satisfying.
What You’ll Need
Servings: 4 servings
Calories: 255kcal
Ingredients
- 20 g dried porcini mushrooms
- 300 g cremini mushrooms sliced
- 150 g oyster mushrooms
- 1 onion finely diced
- 3 cloves garlic minced
- 100 ml dry white wine or dry vermouth
- 600 ml chicken or beef bone broth
- 150 ml heavy cream
- 3 tbsp butter
- 3 sprigs fresh thyme
- 1 tbsp fresh parsley
- Salt pepper, and nutmeg
Instructions
- Soak dried porcini in 200ml warm water 20 min. Drain, reserving soaking liquid. Chop porcini.
- Sauté onion in butter until soft. Add garlic and thyme, cook 2 min.
- Add all mushrooms. Cook over high heat 8 min until browned and liquid evaporated.
- Pour in wine, let it bubble 2 min. Add broth and strained porcini soaking liquid.
- Simmer 15 min. Stir in cream. Blend half the soup for a semi-chunky texture. Season well.
Nutrition
Serving: 1serving | Calories: 255kcal | Protein: 9g | Fat: 20g | Fiber: 2g
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Health Benefits
- Porcini mushrooms contain beta-glucans, polysaccharides studied for their potential immune-supporting properties.
- Thyme is rich in thymol, a compound studied for its antimicrobial and antifungal properties.
- Mushrooms are one of the few non-animal food sources of vitamin D.