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Portobello and Porcini Broth

Portobello and Porcini Broth

There's just something about a good mushroom soup.

Yield: 7 servings


  • 3 tablespoons extra-virgin olive oil
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 4 large portobello mushroom caps, chopped
  • 5 sprigs thyme
  • 5 sprigs parsley
  • 1/4 cup dry Marsala wine
  • 3/4 cup dried porcini mushrooms, rinsed
  • 1 teaspoon black peppercorns
  • Kosher salt
  • 16 ounces mushroom or cheese tortelloni
  • Shredded parmesan cheese, for topping


  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
  2. Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
  3. Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
  4. Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.

Recipe courtesy of Food Network Magazine

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