Velvety and essential cream of roasted forest mushrooms is the quintessence of autumn and winter flavors, perfect for Christmas Eve dinner. Roasting the mushrooms, instead of traditional boiling, brings out an incredible depth, nutty notes, and an intense umami aroma. The soup has a beautiful, creamy texture and a deep beige-brown color. A delicate hint of fresh thyme perfectly complements the earthy taste of the mushrooms, while a few drops of truffle oil on top add a luxurious, refined character. This dish is a modern interpretation of the classic Polish mushroom soup that will delight guests with both its flavor and elegant appearance. Serve it with crispy garlic croutons, choux pastry, or traditional łazanki to create a complete and hearty meal.
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Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with parchment paper. The paper will prevent the mushrooms from sticking, and the tray will be easier to clean.
If you are using frozen mushrooms, do not thaw them. If you are using fresh ones, clean them thoroughly with a brush or a slightly damp cloth to remove any dirt. Avoid washing them under running water, as mushrooms absorb water like a sponge. Cut larger mushrooms into smaller, even pieces. Peel the garlic cloves and lightly crush them with the flat side of a knife to release their aroma.
On the prepared baking sheet, spread the mushrooms evenly in a single layer. Between the mushrooms, place crushed garlic cloves and whole sprigs of thyme. Drizzle everything with melted clarified butter, and sprinkle with salt and freshly ground pepper. Gently mix everything with your hands or a spoon to coat the mushrooms with fat and seasonings. Place in the preheated oven and bake for 20-25 minutes, until the mushrooms are browned and slightly caramelized at the edges.
While the mushrooms are baking, prepare the soup base. Peel the onion and chop it into small cubes. In a large pot with a thick bottom, heat the remaining clarified butter (if there is any) or a little oil over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 5-7 minutes, until it becomes translucent, soft, and slightly golden. Do not let it brown.
When the mushrooms are roasted, take them out of the oven. Remove the woody thyme stems. Transfer the entire contents of the baking tray (mushrooms, roasted garlic, and roasting juices) to the pot with the sautéed onion. Mix and sauté everything together for about 1-2 minutes to combine the flavors.
Pour the contents of the pot with hot vegetable broth. Bring everything to a boil, then reduce the heat to the minimum, cover the pot, and simmer for about 15 minutes. This time will allow the flavors to fully meld.
Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Blend patiently for 2-3 minutes, moving the blender up and down to ensure there are no lumps. If you don't have an immersion blender, pour the soup in batches into a countertop blender and blend.
Place the pot back on low heat. Gradually pour in the heavy cream, stirring constantly with a whisk or spoon until smooth. Heat the soup for 2-3 minutes until hot, but do not let it boil, as the cream may curdle. Finally, taste the soup and season with salt and pepper if needed.
Pour the hot soup into deep bowls or plates. Garnish each portion. Optionally, to enhance the flavor and aroma, drizzle with a few drops of truffle oil. Additionally, for freshness and color, sprinkle with finely chopped parsley. Serve immediately with your favorite toppings.
Mushroom soup is one of the traditional dishes of the Polish Christmas Eve. It symbolizes the gifts of the forest and a connection to nature. It was believed that mushrooms have magical properties and ensure health and prosperity in the coming year. Roasting mushrooms is a modern technique that intensifies their flavor compared to traditional cooking.
Serve the soup in warmed, deep bowls to keep it hot for longer. In the center of each portion, you can add a dollop of thick cream or Greek yogurt. It pairs perfectly with crispy croutons rubbed with garlic, cream puffs, and in a more traditional version – with noodles like łazanki. You can also sprinkle with toasted walnuts for added texture.
The soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. To reheat it, pour it into a pot and warm it over low heat, stirring frequently until hot. Do not bring to a boil. If you want to freeze the soup, do so before adding the cream, which may change consistency after thawing. Thaw the frozen soup base in the refrigerator, heat it up, and only then add fresh cream.
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