The secret to perfect mushroom soup: Sauté for flavour boost

One of the most important steps in preparing mushroom soup is sautéing the mushrooms in a pan. By doing so, we extract their intense aroma and flavour, and the soup gains depth and character. Remember to sauté the mushrooms in butter – it best emphasizes their taste.

Ingredients:

• 800 grams fresh forest mushrooms (e.g., porcini, boletes),
• 1 litre vegetable or mushroom broth,
• 1 large onion,
• 2 carrots,
• 1 parsley root,
• 1 clove of garlic,
• 2 bay leaves,
• 3 allspice berries,
• 200 mL 30% cream,
• 2 tablespoons butter,
• salt, pepper to taste,
• optional: 1 tablespoon wheat flour for thickening.

Preparation:

1. Prepare the vegetables: Chop the onion, carrots, parsley, and garlic.
2. Sauté the mushrooms: In a hot pan, sauté the chopped onion in butter, then add the chopped mushrooms. Cook for a few minutes until the excess water evaporates.
3. Prepare the broth: Boil the broth with the vegetables, bay leaf, and allspice in a large pot.
4. Combine ingredients: Add the sautéed mushrooms to the boiling broth. Cook for about 15-20 minutes.
5. Thicken the soup: If you want the soup to be thicker, dissolve a tablespoon of flour in a small amount of cold broth and add it to the soup, stirring constantly.
6. Finish with cream: Before serving, add the cream to the soup. Season with salt and pepper to taste.