Photo of Double Mushroom and Prosciutto Soup by WW

Double Mushroom and Prosciutto Soup

Points® value
Total Time
3 hr 12 min
12 min
3 hr
The amount of porcini mushrooms may look small, but this powerhouse ingredient packs a big flavor punch. Buy them in a specialty food store, and make sure they’re imported from Italy.


Dried porcini mushrooms


Extra virgin olive oil

1 tbsp(s)

Red onion

1 medium, quartered and thinly sliced


1 medium, halved lengthwise and sliced


1 stalk(s), medium, with leaves, thinly sliced

Fresh garlic scapes

1 medium, minced

Cremini mushrooms

½ pound(s), sliced

Kosher salt

1 tsp(s)

Black pepper

¼ tsp(s)

Reduced sodium beef broth

3 cup(s)


4 slice(s)

Grated Parmesan cheese

½ cup(s)

Fresh parsley

2 tbsp(s), coarsely chopped


  1. In a 1-cup glass measure, combine porcini mushrooms and 1/2 cup boiling water. Let stand until mushrooms are softened, about 20 minutes. Transfer mushrooms with their liquid to a sieve set over a medium bowl. Reserve liquid. Rinse mushrooms to remove any grit, then pat dry and finely chop. Pour reserved mushroom liquid into a 3- or 4-qt slow cooker.
  2. In a large nonstick skillet over medium heat, warm oil. Add onion and cook, stirring, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until slightly softened, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer.
  3. In slow cooker, combine porcini mushrooms, cremini mushrooms, onion mixture, salt, pepper, and broth. Cover and cook 3 hours on High or 6 hours on Low.
  4. Meanwhile, wipe skillet clean and set over medium heat. Arrange prosciutto in one layer and cook until crisp, about 5 minutes per side. Transfer to a paper towel–lined plate to drain. When cool, break into 1-inch pieces. Set aside.
  5. Ladle soup evenly into 4 bowls. Top each serving with 2 tbsp Parmesan and one-fourth of prosciutto; sprinkle with parsley.
  6. Per serving: about 1 cup soup and 2 tbsp cheese