Name: Mushroom Alfredo Lasagna Soup
Cook time: 3300 s
Total time: 3300 s
Yield: 4
Ingredients: (15 g) dried porcini mushrooms (optional, see note); boiling water (for soaking porcini); cooking oil (olive or neutral); yellow onion, chopped; portobello mushroom, diced; white mushrooms, sliced; cremini mushrooms, sliced; more of any mushroom variety you love; unsalted butter; garlic cloves, minced; fresh thyme leaves; dry white wine (such as Chardonnay); Kosher salt, to taste; freshly ground black pepper, plus more to taste; lukewarm water; cornstarch; cold water; heavy cream; (250 g) lasagna sheets, broken into halves or thirds; freshly grated Parmigiano Reggiano, plus more for serving; shredded whole milk low moisture mozzarella or Fontina; For serving:; truffle oil per serving (optional); Fresh chopped parsley; Extra grated Parmigiano Reggiano

Yarin Shachagi

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

Yarin Shachagi

Mushroom Alfredo Lasagna Soup

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