Autumn is the time when mushrooms dominate Polish cuisine. However, the famous culinary traveler shows that mushroom soup can taste completely different if we enrich it with one surprising addition.
Robert Makłowicz is not afraid of culinary experiments, even in the case of classic Polish cuisine. His way of making a unique mushroom soup is to add… a glass of wine. A specific Portuguese wine, which, although associated with desserts, is included in this dish brings out the full flavor of the mushrooms and gives them a delicate caramel note. As Makłowicz himself emphasizes, the key to good cooking is the courage to combine flavors. Thanks to this simple procedure, the soup gains depth, aroma and a slightly sweetish accent that perfectly complements the earthy character of the mushrooms.
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The base of the soup are fresh, aromatic boletes or boletes and classic vegetable broth. It all starts with glazing the onion in butter, adding the mushrooms and frying them until they turn golden brown. Then a little flour is added to create a delicate roux, then the whole thing is poured with broth and cooked for about 30 minutes.
Only At this stage, Makłowicz adds a glass of port. The soup is cooked for another 10 minutes, thanks to which the alcohol evaporates and the wine leaves only a deep, fruity aftertaste. At the end, it is worth adding a mixture of cream and yolks, which make the dish velvety and smooth.
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