Mushroom soup

Mushroom soup is an aromatic, traditional dish of Polish cuisine, perfect for autumn and winter days. Prepared from fresh mushrooms, such as boletus or bay boletus, sautéed in butter with onion and garlic, this soup has a deep, intense flavour. The cream added towards the end of cooking gives it a velvety texture, while fresh parsley adds a touch of freshness and colour.

Mushroom soup is filling and full of the aromas of the forest, and is perfect both as a starter and as a stand-alone dish. It can be served with crusty bread, croutons or potatoes. Thanks to its simple ingredients and quick preparation, it is the perfect dish for lovers of Polish cuisine and seasonal mushrooms.

Mushroom soup

Portions: 4 Preparation time: 15 minutes Cooking time: 40 minutes 40 minutes

Nutritional values 200 kcal 12 grams of fat

Assessment: 5.0/5

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INGREDIENTS

• 400g fresh mushrooms (boletes, bay boletes, mushrooms)
• 1 onion
• 2 cloves of garlic
• 1 carrot
• 1 parsley
• 1 litre of vegetable or meat broth
• 200 ml cream 18%
• 2 tablespoons of butter
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish

INSTRUCTIONS

Mushroom preparation:

• Clean the mushrooms thoroughly and cut the larger ones into smaller pieces.

Frying:

• Heat the butter in a frying pan, add the onion and garlic, fry for 5 minutes. Add the mushrooms, carrots and parsley, fry for a further 10 minutes.

Cooking:

• Transfer the vegetables to a pot, add the stock, bay leaf and simmer for 30 minutes. Towards the end of cooking, add the cream.

Serving:

• Serve the soup hot, garnished with fresh parsley.

NOTES

• Mushrooms: Use a mixture of forest mushrooms for a deeper flavour.
• Cream: It is worth tempering the cream to avoid it being weighed down in the soup.