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 Christmas Dishes 100 min Medium 4 wyświetleń ~44.68 PLN - (0)
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Description

Velvety cream of dried porcini mushrooms is the essence of a Polish Christmas Eve, served in a modern and elegant style. The traditional, deep, and earthy flavor of forest mushrooms is enhanced by a creamy texture thanks to the addition of cream and careful blending. The dish gains an exquisite character from crispy, homemade parsley chips, which not only add a surprising texture but also break the flavor with a fresh, herbal note. The whole is drizzled with aromatic truffle oil, which emphasizes the forest aroma of the soup. Visually, the soup looks incredibly appetizing – the smooth, beige cream serves as a perfect backdrop for the intensely green chips and gleaming drops of oil. This dish warms you up, delights with its depth of flavor, and serves as an unforgettable start to a festive holiday dinner. It pairs perfectly with toast or traditional łazanki.

Ingredients (18)

Servings:
6
  • Dried porcini mushrooms 50 g
  • Carrot 2.5 szt.
  • Parsley root 1.6 szt.
  • Celeriac 100 g
  • Leek 150 g
  • Onion 2 szt.
  • Garlic 3 ząbki
  • Masło klarowane 2 łyżki
  • Vegetable broth 1500 ml
  • 30% cream 200 ml
  • Rapeseed oil 100 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Bay leaf 3.3 szt.
  • Allspice 2 g
  • ✨ Opcjonalne
  • Truffle oil 15 g
  • Croutons 100 g
💰 Szacowany koszt dania: ~44.68 PLN (7.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of mushrooms and vegetables

1

Start by preparing the mushrooms. Place the dried porcini mushrooms in a sieve and quickly rinse them under cold running water to remove any possible impurities, such as sand. Then transfer the mushrooms to a bowl and cover them with about 500 ml of hot, but not boiling water. Let them sit for at least 30 minutes, preferably for an hour, to soften completely and release their aroma. Do not discard the soaking water – it is the essence of flavor that you will use later in the soup!

Ingredients: Dried porcini mushrooms
Use a glass or ceramic bowl. After soaking, the mushrooms should be soft and flexible. If you have time, you can cover the mushrooms with cold water and leave them in the fridge overnight for an even deeper flavor.
2

While the mushrooms are soaking, prepare the vegetables. Peel the onions, carrots, parsley root, and celery using a vegetable peeler. Chop the onion into small cubes (about 0.5 cm). Cut the carrot, parsley root, and celery into larger cubes (about 1-1.5 cm). Cut the leek in half lengthwise, wash it thoroughly under running water to remove any dirt between the leaves, and then slice it into half-moons. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Carrot, Parsley root, Celeriac, Leek, Onion, Garlic
Use a sharp chef's knife and a stable cutting board. Evenly chopping the vegetables will ensure they cook uniformly. Remember to wash the leek thoroughly, as it often collects sand.

Cooking the soup

3

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

Ingredients: Masło klarowane, Onion, Garlic
The best option is a pot with a thick bottom that evenly distributes heat and prevents burning. Stir the onion regularly to avoid burning. Properly sautéing the onion is key to creating a sweet flavor base for the soup.
4

Add the chopped vegetables: carrot, parsley root, celery, and leek to the sautéed onion and garlic. Mix everything well and fry together for about 10 minutes, stirring occasionally. The vegetables should soften slightly and begin to caramelize. In the meantime, drain the soaked mushrooms, keeping all the water. Chop the mushrooms into smaller pieces and add them to the pot with the vegetables. Fry everything together for another 2-3 minutes to allow the mushrooms to release their aroma.

Ingredients: Carrot, Parsley root, Celeriac, Leek, Dried porcini mushrooms
Sautéing the vegetables before adding the liquid brings out more flavor. Don't skip this step. Pour the mushroom water into a separate container, being careful to leave any sediment at the bottom of the bowl.
5

Now it's time to add the liquids. Carefully pour the water remaining from soaking the mushrooms into the pot, trying to leave any sediment at the bottom of the bowl. Then pour in the entire vegetable broth. Add the bay leaf and allspice. Increase the heat and bring everything to a boil. Once the soup starts to boil, reduce the heat to the minimum, cover the pot with a lid, and simmer for about 30-40 minutes, until all the vegetables are completely soft.

Ingredients: Vegetable broth, Bay leaf, Allspice
Cooking on low heat will allow the flavors to blend harmoniously. Check the tenderness of the vegetables by piercing the largest piece of carrot with a fork – it should go in easily.

Finalizing the soup

6

After cooking, remove the soup from the heat. Using a slotted spoon, remove and discard the bay leaf and allspice berries. Then, using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Blend for a few minutes, moving the blender up and down to ensure there are no lumps. If you don't have an immersion blender, transfer the soup in batches to a countertop blender and blend.

Before blending, make sure you have removed all whole spices. When using a jug blender, do not fill it more than halfway and cover the lid with a cloth to avoid burns from hot steam. Caution is key!
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 tempered cream into the pot with the soup, stirring constantly. Heat the soup for another 2-3 minutes, but do not bring it to a boil. Finally, season to taste with salt and freshly ground black pepper.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony
Tempering the cream is crucial to prevent it from curdling when added to hot soup. Never pour cold cream directly into boiling soup! After adding the cream, the soup should not boil vigorously anymore.

Preparation of toppings

8

Prepare parsley chips. Pluck the leaves from the stems. Make sure they are completely dry. In a small saucepan, heat the oil over medium heat. To check if the oil is ready, drop in one leaf – it should start to sizzle immediately. Fry the leaves in batches, a few at a time, for about 15-20 seconds, until they become crispy and vibrant green. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess fat. Lightly salt.

Ingredients: Parsley, Rapeseed oil, Salt
The parsley leaves must be perfectly dry, otherwise the oil will splatter. Don't add too many leaves at once, as it will lower the oil temperature and the chips won't be crispy. They fry very quickly, so keep an eye on them!

Serving

9

Pour the hot soup into deep bowls or plates. Decorate each serving by drizzling a few drops of truffle oil (if using). Place a small mound of crispy parsley chips in the center. Additionally, if you like, you can sprinkle the soup with homemade croutons. Serve immediately while the soup is hot and the chips are crispy.

Ingredients: Truffle oil, Croutons
To achieve a nice visual effect, truffle oil can be drizzled from a small teaspoon, creating decorative 'dots' on the surface of the soup. The soup tastes best right after preparation.

Fun Fact

💡

In Polish Christmas tradition, mushrooms symbolize strength, health, and prosperity. It was believed that eating mushroom soup on this special evening would ensure happiness and abundance throughout the coming year. Dried mushrooms, gathered in summer and autumn, were also a symbol of the connection between the world of people and the world of nature and the forest.

Best for

Kolacja Wigilijna Elegancki obiad zimowy Uroczystość rodzinna Przyjęcie świąteczne

Tips

🍽️ Serving

Serve the soup in warmed, deep bowls to keep it hot for longer. In addition to parsley chips and truffle oil, traditional łazanki, choux pastry, or small dumplings with cabbage and mushrooms make great additions. You can also sprinkle the soup with a bit of freshly chopped parsley for extra freshness.

🥡 Storage

Soup (without cream and additions) can be stored in the refrigerator in a tightly sealed container for up to 3 days. To reheat, pour it into a pot and warm it over low heat. Only add the tempered cream just before serving. Parsley chips are best prepared just before serving, as they quickly lose their crispness. Store them in a dry place, in an open container.

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