Mushroom soup is a classic of Polish cuisine. Although she was often associated with the Christmas Eve table, she appeared in our house throughout the summer and autumn – every time we returned from mushrooming with a full treasure basket from the forest.
My mother had her proven recipe, whose secret was a mixture of different species of fresh mushrooms (e.g. boletus, mushrooms, buttermilk) and their earlier fry in butter. Thanks to this, the soup gained a deep, forest aroma and a unique taste. This recipe was transferred from generation to generation, and for preparation mushroom soup from fresh mushrooms You need:
- ½ pair,
- 1 large onion,
- 1 tablespoon of butter,
- 1 tablespoon of flour,
- 2 bay leaves,
- 2 parsley,
- 3 carrots,
- 6 grains of allspice,
- 800 g of fresh forest mushrooms,
- thin pasta,
- a small piece of celery,
- Salt, pepper,
- Soup to closer cream.
The advantage of this recipe is its flexibility – You can use any mushrooms and even use mushroom legs, whose hats went to the marinade. It’s a great way that nothing is wasted, and the soup gained on aroma and character.
Also check:
Cook an essential vegetable decoction. Peel the vegetables, Cut them into smaller pieces And put in a pot. Add bay leaves, allspice, salt and pepper. Cook until the vegetables are soft and give away all their taste. In the meantime, clean fresh sand and needle mushrooms, rinse thoroughly under cold water and cut into smaller pieces. Peel the onion and chop finely. Fry it in butter until golden brown. Add chopped mushrooms and fry them together with the onion until all the water evaporates from them. Do not lead to browning. The idea is to bring out their aroma, not burn them.
Strain the vegetables from the decoction and pour it into a clean pot. Add fried mushrooms and cook the whole for about 10 minutes. In a bowl, mix the cream with a spoonful of flour and a few tablespoons of hot soup. Combine thoroughly, then pour the mixture into the pot, stirring constantly to avoid lumps. Season the soup to taste with pepper and possibly salt. Cook the pasta separately according to the instructions on the packaging and serve it together with hot, creamy soup.
If you want, leave a few fried mushrooms and Decorate the plates with them just before serving. They will look appetizing and emphasize the natural, forest nature of the soup. This is a recipe that tastes home, childhood and memory of summer trips to the forest. It is simple and at the same time full of depth. Exactly as my mother cooked.
