A flavorful tradition: Crafting mushroom soup from scratch
Mushroom soup is often associated with Christmas. It's usually made with dried mushrooms, preferably porcini. Fresh mushroom soup is less common, but it's a recipe worth knowing during the season. I got it from my aunt, who makes this soup expertly.
7 October 2024 14:32
You don't need much to cook a delicious mushroom soup. Fresh mushrooms are the most important, and using a mix is best. This way, the dish has the most varied and deep flavour. That's why it's good to have bay boletes, porcini, brown birch boletes, chanterelles, and slippery jacks. It's the perfect soup after a day of mushroom picking since you can use the caps and the stems.
Fry the mushrooms in butter for the soup
Mushroom soup has a long tradition in the cuisine. Its preparation is quite simple. Fried mushrooms are added to an aromatic broth with finely chopped vegetables.
Frying the mushrooms is crucial in preparing mushroom soup. This process releases their intense aroma and taste, giving the soup depth and character. The mushrooms should be fried in butter, which best accentuates their flavour.
The mushroom soup tastes great with chopped parsley or dill. To make it more filling, serve it with small pasta. For an Italian twist, try adding garlic-flavoured olive oil and croutons with cheese.
Soup from fresh mushrooms
- 800 grams of fresh forest mushrooms (e.g., porcini, bay boletes),
- 1 litre of vegetable or mushroom broth,
- 1 large onion,
- 2 carrots,
- 1 parsley root,
- 1 garlic clove,
- 2 bay leaves,
- 3 allspice berries,
- Heavy cream, to taste,
- 2 tablespoons of butter,
- Salt, and pepper to taste,
- Optional: a tablespoon of all-purpose flour to thicken,
- A few sprigs of parsley or dill.
- Prepare the vegetables: chop the onion, carrot, parsley, and garlic.
- Sauté the mushrooms: sauté the chopped onion in heated butter, then add the chopped mushrooms. Fry for a few minutes until the excess water evaporates.
- Prepare the broth: Bring the broth to a boil in a large pot with vegetables, bay leaves, and allspice.
- Combine ingredients: add the sautéed mushrooms to the boiling broth. Cook for about 15 to 20 minutes.
- Thicken the soup: if you want the soup to be thicker, mix a tablespoon of flour in a small amount of cold broth and add to the soup, stirring constantly.
- Cream: before serving, add cream to the soup—season with salt and pepper to taste.
- Serve with finely chopped greens.
