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Porcini Mushroom Soup

45 Minutes
8 People
Two ramekins with porcini mushrooms.


1/2 cup fresh cauliflower
1 1/2 medium sized potatoes, peeled and diced
1 large carrot, thinly sliced, half moons
1/2 teaspoon minced garlic clove
5 1/2 cups low sodium chicken stock
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/4 cup dried porcini mushrooms
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/4 teaspoon marjoram


  1. Cut cauliflower into small florets. In a large saucepan, combine cauliflower, potatoes, carrots, garlic, chicken stock, salt and pepper. Cook over medium heat until carrots are soft. While vegetable mixture is cooking, soak dry mushrooms in hot water for 10 minutes, then add to stock mixture.
  2. In a small sauté pan, combine flour and canola oil and cook over medium heat until the mixture is golden brown. Slowly add flour and oil mixture into the soup base, stirring constantly to prevent lumps. Add marjoram and simmer until soup is slightly thickened. Cook an additional 5 minutes.


Calories 85
Protein 3 g
Sodium 284 mg
Carbohydrates 11 g
Fat 3 g
Fiber 1 g
Servings 8 (6 oz each)