Mushroom soup, next to red borscht, is sure on a vigil table. The tradition of preparing it, passed down from generation to generation, means that every housewife has her own proven recipe. However, it is worth giving a chance to mushroom soup according to a well-known and appreciated recipe. A classic soup gains depth with just one ingredient subtly emphasizes the taste of mushrooms, and the whole dish takes on a unique character.
Mushroom soup, usually prepared on the basis of forest mushrooms, enchants with its rich aroma and intense taste.. Depending on the recipe, the proportions of ingredients and additions may vary. Some versions are based on , while others use fresh. The taste of this dish is slightly different in every home, which makes each mushroom soup have its own unique character.
This year, however, it is worth trying new inspirations and prepare mushroom soup according to the recipe proposed by Robert Makłowicz. In the famous chef’s version, the key factors are good quality mushrooms – dried or fresh, aromatic broth, appropriate selection of spices, and one addition that cleverly enhances the taste.
The classic mushroom soup is worth it enrich it with a bit of port, which, when added at the right moment, will give the dish a pleasant note and expressiveness, thanks to which the taste and aroma of mushrooms will become fuller and even more delightful. According to Makłowicz, mushroom soup is perfect for Christmas Eve dinner, and its taste will delight household members, guests and anyone who wants to try it.
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Robert Makłowicz’s recipe for mushroom soup focuses on emphasizing the forest aroma of mushrooms, making the soup velvety, and introducing an even more festive character to this dish. You can easily get mushroom soup like from the best restaurants. To cook it you need:
- 1 liter of good quality vegetable broth
- 500 g fresh mushrooms (can be dried if desired)
- 1 onion
- 1 tablespoon of butter
- 1 tablespoon of wheat flour
- 100 ml port
- 2 yolks
- ½ cup of fudge cream
- Salt and pepper to taste
- Additionally: parsley for decoration
Preparation method:
Start by preparing the mushrooms, i.e. cleaning them and cutting them into smaller pieces. Also peel the onion and finely chopped, fry in heated butter. Then add the mushrooms. Season them with salt and pepper. Fry for a while until they start to smell intensely. Add flour to create a delicate roux — perfect for thickening the soup.
Gradually add the fried mushrooms to the pot with the prepared broth, remembering to stir constantly to avoid lumps. Cook everything over low heat for about 30-40 minutes. It is important that the mushrooms soften. Then reach for the secret ingredient, namely port. Pour in the soup and leave it on the burner to bubble gently.
Meanwhile, combine the yolks and cream in a bowl. Temper this mixture by adding a few tablespoons of hot soup to itthen pour everything into the pot and mix. Do not bring the mixture to a strong boil. Serve the finished soup on plates, garnished with parsley — just in time for the Christmas Eve table.
