Creamy mushroom soup with chestnuts and a hint of thyme - photo 1
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Creamy mushroom soup with chestnuts and a hint of thyme

Pikantne Christmas Eve Soups Soups Dishes for Special Occasions 90 min Medium 16 wyświetleń ~31.39 PLN - (0)
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Description

Velvety and essential mushroom soup is the quintessence of Polish Christmas Eve, served in a modern, elegant version. Its deep, forest aroma comes from the highest quality dried porcini mushrooms, which are the heart of this dish. The traditional flavor is enriched with the addition of roasted chestnuts, which bring a subtle sweetness and nutty note that perfectly complements the earthy character of the mushrooms. Fresh thyme completes the dish, adding herbal freshness, while the velvety cream brings all the flavors together in a harmonious, creamy consistency. The soup has a beautiful beige-brown color and is the perfect warming start to a festive dinner. Serve it with crispy croutons, choux pastry, or garnished with a drizzle of truffle oil to highlight its exquisite character.

Ingredients (14)

Servings:
4
  • Dried porcini mushrooms 50 g
  • Onion 1.3 szt.
  • Garlic 2 ząbki
  • Carrot 1.3 szt.
  • Parsley root 0.9 szt.
  • Masło klarowane 2 łyżki
  • Vegetable broth 1500 ml
  • Kasztany jadalne, gotowane 150 g
  • 30% cream 150 ml
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Olej truflowy 1 łyżeczka
  • Chopped parsley 1 łyżka
💰 Szacowany koszt dania: ~31.39 PLN (7.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of mushrooms

1

Start by preparing the dried porcini mushrooms. Place the mushrooms in a bowl and rinse them thoroughly under cold running water to remove any impurities, such as sand or needles. Then, pour about 500 ml of hot, but not boiling, water over the mushrooms. Cover the bowl with a plate and set aside for at least 30 minutes, preferably for an hour. During this time, the mushrooms will soften and release their intense aroma into the water.

Ingredients: Dried porcini mushrooms
Use a glass or ceramic bowl. The water in which the mushrooms are soaked is the essence of flavor - do not pour it out! It will serve as the aromatic base for the soup. If you have time, you can soak the mushrooms in cold water and leave them in the fridge overnight for an even deeper flavor.
2

After soaking, carefully remove the mushrooms from the water using a slotted spoon and place them on a cutting board. Very carefully pour the remaining soaking water into another bowl, leaving any sediment and sand at the bottom. Chop the soaked mushrooms into small cubes (about 0.5 cm). They don't need to be perfectly even, as the soup will be blended.

Ingredients: Dried porcini mushrooms
The easiest way to strain the water from the mushrooms is to use a fine sieve lined with cheesecloth or paper towels. This ensures that no sand gets into the soup, which could ruin the entire dish.

Soup base

3

Prepare the vegetables. Peel the onion, carrot, and parsley root. Dice the onion finely. Grate the carrot and parsley root on a coarse grater - this will help them cook faster and blend more easily. Peel the garlic and chop it finely or press it through a garlic press.

Ingredients: Onion, Carrot, Parsley root, Garlic
Use a sharp chef's knife to chop the onion to avoid crushing it and excessive tearing. Evenly chopped vegetables will ensure they cook uniformly.
4

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. Then add the grated carrot and parsley root. Sauté for another 5 minutes, until the vegetables soften. Finally, add the minced garlic and sauté for another minute, until it releases its aroma.

Ingredients: Masło klarowane, Onion, Carrot, Parsley root, Garlic
Be careful not to burn the garlic, as it will become bitter. One minute of frying is more than enough. Using a pot with a thick bottom prevents the vegetables from sticking and burning.
5

Add the previously chopped porcini mushrooms to the sautéed vegetables in the pot. Mix everything together and sauté for about 3-4 minutes. This will allow the mushrooms to release even more flavor and blend with the aroma of the vegetables.

Ingredients: Dried porcini mushrooms
This step, called 'flavor rebuilding', is crucial. A brief sauté of the soaked mushrooms intensifies their forest aroma, which translates to a deeper flavor for the entire soup.

Cooking and blending

6

Pour the reserved, strained water from soaking the mushrooms and the entire vegetable broth into the pot with the vegetables and mushrooms. Add the sprigs of fresh thyme and the cooked chestnuts (set aside a few for decoration). Mix everything thoroughly, increase the heat, and bring to a boil.

Ingredients: Vegetable broth, Kasztany jadalne, gotowane, Fresh thyme
When pouring in the liquids, you can gently scrape the flavorful bits that stuck to the bottom of the pot during frying with a wooden spoon. This is called deglazing, which adds even more flavor to the soup.
7

When the soup starts to boil, reduce the heat to the minimum, so that it only gently 'pulses'. Cover the pot with a lid, leaving a small gap, and cook for about 25-30 minutes. After this time, all the vegetables should be completely soft, and the flavors well combined. Before blending, remove the thyme sprigs from the soup.

Ingredients: Fresh thyme
Check the softness of the vegetables by piercing a piece of carrot with a fork – it should go in easily. Removing the thyme sprigs is important to avoid tough fibers in the finished cream.
8

Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until you achieve a perfectly smooth, velvety consistency. Make up-and-down movements to thoroughly break down all the ingredients. Blending should take about 2-3 minutes. If you don't have an immersion blender, pour the soup in batches into a countertop blender.

WARNING ABOUT SAFETY! Hot soup can splatter. Always keep the end of the blender submerged. When using a jug blender, fill it no more than halfway and cover it with a lid, leaving a small opening for steam to escape (cover it with a folded cloth).

Finishing and serving

9

Place the pot with the blended soup back on low heat. In a separate 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 for another 2 minutes, but do not bring to a boil. Finally, season the soup to taste with salt and freshly ground black pepper.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony
Tempering the cream is key to preventing it from curdling in hot soup. Never pour cold cream directly into boiling water. Whisking with a kitchen whisk will help achieve a smooth consistency.
10

Pour the hot soup into deep bowls or cups. Decorate each serving. You can add a dollop of cream, sprinkle with the crushed chestnuts you set aside earlier, and freshly chopped parsley. Additionally, to enhance the aroma, you can drizzle the soup with a few drops of optional truffle oil. Serve immediately.

Ingredients: Olej truflowy, Chopped parsley, Kasztany jadalne, gotowane
An elegant addition will also be homemade garlic croutons, choux pastry, or small stars cut from puff pastry and baked to a golden color. Such decoration will make the soup look even more festive.

Fun Fact

💡

Mushroom soup is one of the twelve traditional dishes on the Polish Christmas Eve table. Mushrooms, coming from the forest, symbolized in ancient beliefs strength, health, and a connection to the world of nature and spirits. It was believed that eating them during Christmas Eve would ensure prosperity and abundance in the coming year.

Best for

Wigilia Elegancka kolacja Jesienny obiad Przyjęcie rodzinne

Tips

🍽️ Serving

The soup is best served very hot in pre-warmed bowls to maintain the temperature longer. For a 'wow' effect, just before serving, you can create a swirl in the center of each portion with a teaspoon and pour a little cream or truffle oil into it. Serve with small, crispy croutons rubbed with garlic or with cream puffs.

🥡 Storage

Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat on low heat, slowly, without bringing it to a boil, to prevent the cream from curdling. The soup can also be frozen, but it's best to do this BEFORE adding the cream. After thawing, just heat it up and then add the cream.

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