Sour soup with leek and forest mushrooms

Sour Soup with Leeks and Forest Mushrooms

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 4-6

This sour soup with leeks and forest mushrooms is a wonderful recipe that combines the rich flavors of mushrooms with the freshness of leeks and vegetables, resulting in a comforting and healthy dish. It reminds me of the moments spent in nature, picking mushrooms with family, and how they turned an ordinary soup into a true delicacy.

Ingredients needed

- 500 g mushrooms (or other forest mushrooms like porcini or oyster mushrooms)
- 20 cm of leek root
- 150 g rice (I recommend basmati or red rice for extra flavor)
- 1 medium carrot
- 2 slices of bell pepper (preferably sweet bell pepper for sweetness)
- 150-200 ml yogurt (optional, for extra creaminess)
- Juice of one lemon
- Salt and red pepper, to taste
- 50 ml corn oil
- Fresh dill and parsley, for garnish

Nutritional benefits of the ingredients

Mushrooms, also known as chanterelles, are a true wonder of nature. These mushrooms contain lecithin, which helps reduce cholesterol in the body. Additionally, they are rich in potassium, vitamin D, and B vitamins, all of which have a positive impact on health. Leeks, on the other hand, are an excellent source of fiber and antioxidants, adding flavor and freshness to the soup.

Step-by-step instructions

1. Preparing the rice: In a large pot, add about 3.5 liters of water and bring to a boil. Add the rice and let it boil according to the instructions on the package. Basmati rice takes about 20 minutes, so check occasionally to avoid it becoming too soft.

2. Preparing the vegetables: While the rice is boiling, wash and peel the leeks, carrot, and bell pepper. Cut the leeks and carrot into julienne strips, and the bell pepper into small cubes.

3. Sautéing the vegetables: In a pan, heat the corn oil. Add the sliced leeks and carrot and sauté them over low heat, adding a little water to prevent sticking. Sprinkle with salt and drizzle with lemon juice for a tangy flavor. Cover the pan with a lid and let it cook for about 15 minutes, stirring occasionally.

4. Adding the mushrooms: Clean the mushrooms (or chosen mushrooms) and slice them. Once the vegetables are tender, add the mushrooms and bell pepper to the pan. Let everything simmer on low heat for another 5 minutes, until the mushrooms release their aroma.

5. Combining the ingredients: Once the rice is cooked, drain it and add it to the pot with the vegetables and mushrooms. Mix well to combine the flavors. Add the yogurt and stir until it is evenly incorporated into the soup.

6. Seasoning: Finally, add the red pepper and more salt if necessary. Sprinkle fresh dill and parsley for added flavor.

7. Serving: The sour soup with leeks and forest mushrooms is served hot, with a slice of lemon on the side of the plate for an even more intense flavor. It is ideal as an appetizer or main course, accompanied by a fresh roll or bread croutons.

Variations and serving suggestions

If you want to experiment, you can add other vegetables like zucchini or radishes for extra texture. Additionally, the soup can be enriched with spices like paprika or turmeric, which not only enhance the flavor but also bring additional nutritional benefits.

This soup pairs perfectly with a fresh green salad or a glass of dry white wine, which complements the subtle flavors of the mushrooms and vegetables.

Frequently asked questions

1. Can I use other mushrooms?
Absolutely! If you don’t have chanterelles on hand, you can use any type of forest mushrooms or even champignon mushrooms.

2. How can I make the soup spicier?
You can add a little fresh chili pepper or chili flakes during cooking to achieve a spicy note.

3. What is the best way to store the soup?
The soup keeps well in the refrigerator for 2-3 days. Reheat it on the stovetop or in the microwave, adding a little water if necessary.

4. Is this soup suitable for vegans?
Yes, if you replace the yogurt with a plant-based yogurt, this soup becomes vegan and just as delicious.

In conclusion, the sour soup with leeks and forest mushrooms is not just a simple recipe but also a warm refuge on colder days, full of flavors and nutritional benefits. Try it and enjoy every spoonful! Enjoy your meal!