Mushroom soup

Name: Mushroom soup - Stela M.
Ingredients: 150 g dried porcini mushrooms or 500 g fresh or frozen porcini mushrooms (I had frozen) 1 carrot 1 parsley root a pinch of pepper to taste bay leaf 2 l vegetable broth or water 1 large onion 3 tablesp

Sezon - Mushroom soup by Stela M. - Recipia

I discovered porcini mushroom soup during a vacation in Bukovel, when the entire local menu seemed centered around forest mushrooms. I was drawn to the simplicity of the dish and the fact that, from cabins to restaurants, this soup was found everywhere, even on the slopes. Back home, I adapted it with what I found in the freezer, and since then, I've been making it whenever I crave something hearty, without meat. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 4 Difficulty: easy Recipe type: traditional fasting soup Ingredients 150 g dried porcini or 500 g fresh/frozen porcini (I usually used frozen) 1 carrot 1 small parsnip 1 parsley root 1 large onion 3 tablespoons oil 1 bay leaf 100 g noodles (homemade or store-bought) 2 liters vegetable broth or water A pinch of pepper Salt, to taste Fresh parsley, for serving (For serving: sour cream, optional, if not fasting) Preparation method 1. Clean and chop the onion. In a large pot, heat the oil and add the onion with a little salt. Sauté over low heat, stirring often, until softened. 2. After a few minutes, pour about half a cup of water over the onion and let it simmer gently. 3. Grate the carrot, parsnip, and parsley root. Add them to the onion and let them cook over low heat for about 10 minutes, covered. Stir occasionally to prevent sticking. 4. Meanwhile, if using dried porcini, soak them in hot water for 15-20 minutes, then drain and chop coarsely. If using frozen or fresh porcini, rinse them quickly and cut them into not-too-small pieces. 5. Add the porcini to the sautéed vegetables. Sauté everything for another 1-2 minutes to release their aroma. 6. Pour in the 2 liters of vegetable broth or water. Add the bay leaf. Increase the heat and bring to a boil. 7. When the soup starts to boil, reduce the heat to medium and let it simmer for about 15 minutes. 8. Add the noodles and let them cook for another 3-4 minutes (or according to the package instructions if they are not homemade). 9. Turn off the heat, add the pepper, and adjust the salt to taste. Remove the bay leaf. 10. Sprinkle chopped fresh parsley when serving. For those who want, a spoonful of sour cream can be added directly to the bowl, but the soup is tasty even without it. Why I make this recipe often I cook it because it's quick to make, the ingredients are simple and accessible, especially if you have porcini in the freezer. It's hearty yet light, and I can quickly adapt it for fasting or for those who want a creamier version. It doesn't become heavy when stored and is perfect whenever I crave a warm soup with a forest flavor. Tips and variations Tips If using dried porcini, do not throw away the soaking water; strain it and you can add it to the soup for extra flavor. Cut larger mushrooms if you want to feel their texture in the soup. The vegetables can be grated finer if you want a thicker soup. Substitutions Porcini can be replaced with other forest mushrooms, but the taste will be slightly different. In the absence of parsley root, it can be made with just carrot and parsnip. You can use homemade noodles or any thin pasta for soup. Variations For a fasting version, stick to the basic recipe. For a richer soup, add 1-2 tablespoons of sour cream at the end, only for those who are not fasting. You can make it clearer by omitting the noodles and just using the vegetables and mushrooms. Serving ideas The soup is good hot, with chopped parsley and, optionally, sour cream. It goes well with homemade bread or simple croutons. Frequently asked questions Can I use only dried porcini? Yes, but they need to be soaked beforehand. Dried porcini have an intense flavor, so do not use unfiltered soaking water; strain it well. How long does the soup last in the fridge? It keeps well for 2-3 days in the fridge, covered. The noodles can absorb liquid, so if you want to store it longer, add them only when serving. Can I use other types of mushrooms? Yes, but the soup will not have the same typical porcini flavor. It can be made with champignon or pleurotus mushrooms, but the result will be different. Can I freeze porcini soup? I do not recommend it, as the noodles and vegetables change texture. If you want to freeze it, make the soup without noodles and add them fresh when reheating. What kind of noodles do I use? Thin homemade or store-bought noodles, depending on what you have on hand. Small pasta for soup also works. Nutritional values Estimate for one serving (without sour cream): Calories: 140-160 kcal Protein: 5-6 g Carbohydrates: 22-25 g Fats: 4-5 g The soup is light, with low fats (if you don’t add sour cream) and quite filling, thanks to the mushrooms and noodles. These are just estimates; the exact values vary depending on the type of mushrooms and noodles used. Storage and reheating Porcini soup can be stored in the fridge in a covered container for 2-3 days. It reheats easily over low heat. If the noodles absorb too much liquid, you can add a little water or hot broth when reheating. I do not recommend freezing the version with noodles.

Preparation

Chop the onion and sauté it in oil, adding a pinch of salt. Pour in a little water (half a cup) and let it steam. Add the grated vegetables and steam them on low heat for about 10 minutes. Wash and coarsely chop the porcini mushrooms, add them to the steamed vegetables, then add vegetable broth or water. Let it simmer for 15 minutes, after which add the noodles, and let it cook for another 3-4 minutes. Turn off the heat and add the bay leaf and pepper, adjusting the salt to taste. Serve hot, garnished with chopped parsley. For an extra flavor, you can also add sour cream.

Mushroom soup

Preparation

Tags

Categories