Creamy Mushroom Acini di Pepe Soup

Stages of cooking

1

2

3

4

5

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8

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10

1. In a medium bowl, soak the dried porcini mushrooms in 1 cup of warm water for about 20 minutes. Once rehydrated, drain the mushrooms and reserve the soaking liquid.

   

2. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.

   

3. Add the sliced button mushrooms to the pot and cook until they release their moisture and start to brown slightly.

   

4. In the meantime, bring the vegetable broth to a simmer in a separate pot. Once simmering, add the dried porcini mushrooms, their soaking liquid, dried thyme, and dried oregano. Let it simmer for about 10 minutes to infuse the flavors.

   

5. While the broth is simmering, bring a separate pot of salted water to a boil and cook the acini di pepe pasta according to the package instructions. Drain and set aside.

   

6. Add the agar powder to the mushroom broth mixture and stir until well combined. Continue simmering for another 5 minutes to allow the agar powder to activate and thicken the soup slightly.

   

7. Remove the pot from heat and use an immersion blender or countertop blender to puree the soup until smooth and creamy.

   

8. Return the pot to low heat and whisk in the heavy cream. Season with salt and pepper to taste, adjusting the seasoning as desired.

   

9. Add the cooked acini di pepe pasta to the soup and stir gently to combine. Allow the pasta to heat through for a few minutes.

   

10. Serve the Creamy Mushroom Acini di Pepe Soup hot, garnished with freshly chopped parsley. Enjoy its comforting creaminess and delightful flavors!