Salt-Cured Porcini and Potato Soup with Cilantro-Jalapeño Broth

This soup builds deep, savory flavor by treating dried porcini mushrooms with a preparatory salt cure, a technique that concentrates their inherently earthy character. This method creates a powerful foundation for a creamy potato and root vegetable soup. The broth is infused with the unexpected trio of white onion, jalapeño, and cilantro, lending a bright, modern warmth that beautifully complements the classic Nordic-style base.

Prep time: 20 minutes active, plus 2 hours for curing mushrooms Cook time: 45 minutes Servings: 4

Ingredients

• Dried porcini mushrooms
• Kosher salt
• Unsalted butter
• One large white onion
• One jalapeño
• Waxy potatoes, such as Yukon Gold
• Celery root (celeriac)
• Vegetable broth
• Heavy cream or full-fat oat milk
• A large bunch of fresh cilantro
• Freshly ground black pepper
• Sumac, for finishing

Instructions

1. Place the dried porcini in a bowl and cover with warm water for 20 minutes to rehydrate.
2. Lift the mushrooms from the soaking liquid, gently squeeze out excess water, and finely chop them.
3. Toss the chopped mushrooms with a generous amount of kosher salt in a small bowl, ensuring they are well-coated, and set aside for 2 hours at room temperature.
4. Thoroughly rinse the salt-cured mushrooms under cold running water, then pat them completely dry with a clean kitchen towel.
5. Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat.
6. Add the finely chopped white onion and sauté until softened and translucent, about 5-7 minutes.
7. Add the deseeded and finely minced jalapeño along with the dried, cured porcini mushrooms, and cook for another 5 minutes until fragrant.
8. Stir in the peeled and diced potatoes and celery root.
9. Pour in the vegetable broth, bring the mixture to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for 30 minutes, or until the vegetables are completely tender.
10. Stir in the cream and the finely chopped cilantro stems and leaves, warming through for a final 2 minutes without letting the soup boil.
11. Season generously with black pepper and taste for salt, adding more only if necessary.
12. Serve hot, with a light dusting of sumac over each bowl.

Notes

The salt-curing step is essential to this recipe's character. It draws out moisture from the rehydrated porcini, firming their texture and creating an intensely concentrated, almost meaty flavor that permeates the entire soup. Do not skip the thorough rinsing, as the mushrooms will otherwise make the dish far too salty.

Finishing with a pinch of sumac provides a crucial touch of bright, lemony acidity. This cuts through the richness of the creamy broth and balances the deep, earthy tones of the cured mushrooms. For a complete meal, serve this soup with a slice of dark, dense rye bread to accompany the robust flavors.