Creamy porcini mushroom soup with parsley chips and truffle oil - photo 1
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Creamy porcini mushroom soup with parsley chips and truffle oil

Pikantne Christmas Eve Soups Soups Vegetarian Dishes 90 min Medium 11 wyświetleń ~47.21 PLN - (0)
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Description

Velvety and essential cream soup made from dried and fresh porcini mushrooms is the essence of the Christmas Eve table in a modern version. Traditionally, mushroom soup is one of the most important soups during Polish Christmas Eve, symbolizing the gifts of the forest and modesty. This version elevates the classic to a higher level. The deep, earthy flavor of the porcini is enhanced by the sweetness of caramelized onions and garlic, while the addition of potatoes gives the soup a natural thickness and creamy texture. The dish is topped with crispy, homemade parsnip chips, which add not only a textural contrast but also a delicate, sweet note. The whole is drizzled with a few drops of aromatic truffle oil, introducing a luxurious, forest aroma, making the soup truly festive. Served in deep, white bowls, garnished with golden chips and a sprig of fresh thyme, it presents itself in an extraordinarily elegant and appetizing way, making it the perfect start to a festive dinner.

Ingredients (15)

Servings:
4
  • Dried porcini mushrooms 30 g
  • Fresh porcini or bay boletes 300 g
  • Onion 1.3 szt.
  • Garlic 2 ząbki
  • Potatoes 3 szt.
  • Butter 30 g
  • Vegetable broth 1000 ml
  • 30% cream 150 ml
  • Parsley root 1.9 szt.
  • Rapeseed oil 100 g
  • Truffle oil 15 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 3 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Fresh thyme 5 g
💰 Szacowany koszt dania: ~47.21 PLN (11.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Start by preparing the dried porcini mushrooms. Place them in a medium-sized bowl and rinse thoroughly under cold running water to remove any sand or impurities. Then, pour about 500 ml of boiling water over the mushrooms, ensuring they are completely covered. Cover the bowl with a plate and set aside for at least 30 minutes, preferably for an hour. During this time, the mushrooms will swell and soften, and the water will turn into a very aromatic broth, which will be the essence of flavor for our soup.

Ingredients: Dried porcini mushrooms
Do not pour out the water in which the mushrooms were soaked! This is liquid gold, full of flavor and aroma. After soaking, gently remove the mushrooms with a slotted spoon, and carefully pour the broth into another container, leaving any sediment at the bottom.

Soup base

2

Meanwhile, prepare the remaining vegetables. Peel the onion and chop it into small cubes. Peel the garlic and slice it thinly. Peel the potatoes and cut them into cubes about 1-2 cm on each side. Clean the fresh mushrooms thoroughly with a brush or a damp cloth (avoid washing them under water, as they will soak up like a sponge) and slice them into thicker pieces.

Ingredients: Onion, Garlic, Potatoes, Fresh porcini or bay boletes
Use a very sharp knife to chop the onion - the sharper the knife, the less it irritates the eyes. Uniformly sized potato cubes will ensure they cook at the same time.
3

In a large pot with a thick bottom (about 3-4 liters capacity), heat the butter over medium heat. When the butter melts and starts to foam slightly, add the chopped onion. Sauté for about 5-7 minutes, stirring often with a wooden spoon, until the onion becomes soft, translucent, and slightly golden. Then add the chopped garlic and sauté for another minute, until it releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Butter, Onion, Garlic
The best choice is a cast iron or stainless steel pot with a thick bottom, which evenly distributes heat and prevents burning. Don't rush the process of sautéing the onions - their slow caramelization builds depth of flavor for the entire soup.
4

Add the chopped fresh mushrooms to the sautéed onion and garlic. Increase the heat slightly and fry the mushrooms for about 8-10 minutes, stirring occasionally. The mushrooms will first release water, then the water will evaporate and they will start to brown. We want to achieve a nice brown color that will add flavor to the soup. Next, add the diced potatoes and the soaked, drained, and sliced dried porcini mushrooms. Fry everything together for another 2-3 minutes.

Ingredients: Fresh porcini or bay boletes, Potatoes, Dried porcini mushrooms
Do not overcrowd the pot with mushrooms. If you have a lot, sauté them in batches. Mushrooms need space to fry, not steam. This is key to bringing out their nutty aroma.

Cooking and blending

5

Pour the hot vegetable broth and the aromatic liquid left from soaking the mushrooms into the pot with the vegetables and mushrooms (remember to pour it carefully, leaving the sediment at the bottom). Mix everything well, bring to a boil, then reduce the heat to the minimum. Cover the pot and cook the soup for about 20-25 minutes, until the potatoes are completely soft. You can check this by piercing a piece of potato with a fork - it should go in without resistance.

Ingredients: Vegetable broth
Using hot broth shortens the cooking time and maintains a constant temperature in the pot. Cooking on low heat allows the flavors to slowly meld together, creating a harmonious whole.
6

Remove the pot from the heat and let it sit for a few minutes to cool slightly. Then use an immersion blender to puree the soup directly in the pot until it is perfectly smooth and velvety. Make up-and-down motions to incorporate air and aerate the soup, making it lighter. Blend for about 2-3 minutes until there are no lumps. If you don't have an immersion blender, transfer the soup in batches to a countertop blender and blend.

NOTE! When blending hot liquids in a jug blender, never fill the jug above halfway and remove the small plug from the lid, covering the opening with a folded cloth. This will prevent pressure buildup and the 'explosion' of hot soup.
7

Place the pot with the blended soup back on low heat. In a small bowl, temper the cream: pour a ladle of hot soup into it and whisk vigorously. Then slowly pour the mixture into the pot with the soup, stirring constantly. Heat the soup for another 2-3 minutes, but do not let it boil. Season to taste with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony, Nutmeg
Tempering the cream is crucial to prevent it from curdling when added to the hot soup. This simple trick of gradually equalizing temperatures ensures a smooth consistency of the cream.

Parsley Chips and Serving

8

Prepare the chips. Thoroughly wash, dry, and peel the parsley root. Using a vegetable peeler or a mandoline, slice the parsley into very thin, long ribbons. In a small saucepan, heat vegetable oil over medium heat. The oil is ready when a piece of parsley dropped in starts to sizzle. Fry the chips in batches for about 1-2 minutes on each side, until they become golden and crispy. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess fat. Lightly salt them immediately after frying.

Ingredients: Parsley root, Rapeseed oil, Salt
The key to crispiness is slicing the parsley very thinly. A mandoline is the best tool for this, but a good peeler will also work. Don't add too many chips at once, as it will lower the oil temperature and instead of frying crispy, they will soak up the fat.
9

Serve the soup immediately after preparation. Pour the hot soup into deep bowls or plates. In the center of each serving, place a neat mound of crispy parsley chips. Then drizzle each portion with a few drops of truffle oil. If using, garnish with a sprig of fresh thyme. Enjoy!

Ingredients: Truffle oil, Fresh thyme
Pour the soup carefully to avoid staining the edges of the bowls. For an additional visual effect, you can make a swirl of cream on the surface of the soup and drag a toothpick through it to create a heart pattern.

Fun Fact

💡

In Polish Christmas tradition, mushroom soup, alongside red borscht, is one of the most important soups. It was believed that mushrooms, coming from the forest - a magical and mysterious place - have the power to connect the world of the living with the world of spirits, which held special significance on this unique evening.

Best for

Kolacja Wigilijna Elegancka przystawka Jesienny obiad Uroczystość rodzinna

Tips

🍽️ Serving

Serve the soup in warmed, deep bowls, which will help maintain its temperature longer. In addition to parsley chips, garlic croutons, puff pastry, or roasted pumpkin seeds will also pair well. It can also be served in small cups as an elegant amuse-bouche at a party.

🥡 Storage

Soup (without additions) can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat over low heat, stirring frequently, without bringing to a boil to prevent the cream from curdling. Parsley chips are best prepared just before serving, as they quickly lose their crispness. If you want to store them, place them in an airtight container at room temperature.

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