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Ingredients

Adjust Servings:
20 g dried (preferably porcini) mushrooms
2 l broth (chicken, beef or vegetable) or boiled water
2-3 medium potatoes
1 medium onion
1 big carrot
2-3 tbsp olive oil
2 peppercorns
1 bay leaf
salt
pepper
Optionally:
150 g fresh mushrooms (of any kind to your taste)
1 tbsp olive oil (for mushrooms)
2 celery stalks or a piece of celery root (medium potato-sized)
parsley for serving
sour cream for serving
Carpathian Mushroom Soup

Carpathian Mushroom Soup

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 35
  • Serves 8
  • Medium

Ingredients

  • 20 g dried (preferably porcini) mushrooms

  • 2 l broth (chicken, beef or vegetable) or boiled water

  • 2-3 medium potatoes

  • 1 medium onion

  • 1 big carrot

  • 2-3 tbsp olive oil

  • 2 peppercorns

  • 1 bay leaf

  • salt

  • pepper

  • Optionally:

  • 150 g fresh mushrooms (of any kind to your taste)

  • 1 tbsp olive oil (for mushrooms)

  • 2 celery stalks or a piece of celery root (medium potato-sized)

  • parsley for serving

  • sour cream for serving

Directions

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Mushroom soup is very quick and easy to cook. It is perfect for the autumn time, when the weather is cold and windy. It is also very homey and cozy and greatly enjoyed by kids.

The most delicious mushroom soup I tried in the Carpathians. It was full of mushroom fragrance and flavor, because in the Carpathian woods grow wonderful and incredibly fragrant porcini mushrooms.

The essence of mushroom soup is fragrance and mushroom flavor. It is important to keep in mind, that dried mushrooms are packed with intense flavor, while fresh ones are usually packed only with eye appeal. Thus the principal ingredient of the soup is dried mushrooms, preferably porcini mushrooms – they give the richest flavor and fragrance. You don’t really need fresh mushrooms to cook mushroom soup; dried mushrooms are enough. You can also add celery root or stalk for a pleasant fragrance.

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Steps

1
Done

Let’s start with soaking the mushrooms. It is important to do it in advance, because mushrooms need about 15-20 min to get soften. In a bowl, place the mushrooms and cover them with 300 ml of boiling water. Let them soak for a while.

2
Done

If the broth is cold, heat it up on the stove. It will boil by the time we add the vegetables.

3
Done

Peel and cut the vegetables. Cut the carrot in semi-circles (or quarter-circles if it’s big); mince the onion and dice the potatoes. Additionally: cut the celery root into dices (approx. 3x3 mm), cut the celery stalk into 2 mm half-moons.

4
Done

Heat olive oil (you can use any vegetable oil, but olive oil gives a beautiful color to our soup) in the saucepan over medium heat and sauté the vegetables for 3 min until gold.

5
Done

Additionally: rinse and, if necessary, peel the fresh mushrooms and cut to your taste. Add them to the saucepan and cook until done.

6
Done

In the boiling broth, add the potatoes, the allspice berries, the bay leaf and salt. Return to a boil and cook for 5 min.

7
Done

Take your dried mushrooms out of the soaking liquid and drain them reserving the liquid: we will later add it to our soup. Finely chop the mushrooms. Strain the liquid through gauze or a fine sieve in order dirt from the mushrooms won’t get to our soup.

8
Done

Add to the boiling broth the cooked vegetables: the carrot, the onion (the celery, the fresh mushrooms). Add the mushroom liquid and the chopped dried mushrooms.

9
Done

Cook until the potatoes are done (approx. 10 min).

How to serve:

Classic serving: pour the soup into bowls. Add 1 tbsp of sour cream in the middle, season with freshly ground pepper and finely chopped parsley. Serve with fresh rye bread.

The soup is so fragrant and delicious itself, that you can serve it without sour cream and parsley. Serve with any kind of bread to your taste.

How to keep

Can be kept in the fridge up to 4 days. It is great for cooking for a few days ahead.

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