Creamy mushroom soup with chestnuts and truffle oil - photo 1
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Creamy mushroom soup with chestnuts and truffle oil

Pikantne Christmas Eve Soups Soups Christmas Dishes 70 min Medium 3 wyświetleń ~49.94 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. The traditional flavor of forest mushrooms, most often porcini, is enriched here with the sweetness and unique texture of roasted chestnuts. The soup has a deep, earthy aroma, a creamy, smooth consistency, and a beautiful beige-brown color. Each spoonful wraps you in warmth and memories of forest walks. The addition of truffle oil at the very end elevates the dish to a higher level, adding a luxurious, perfumed finish. This is a dish that not only warms but also delights with its complexity of flavors. It pairs perfectly with crispy garlic toasts or cream puffs. Visually, it looks incredibly appetizing, especially when garnished with chopped chestnuts and fresh parsley, creating a beautiful contrast of color and texture.

Ingredients (15)

Servings:
4
  • Boletus mushrooms (fresh or frozen) 500 g
  • Onion 2 szt.
  • Garlic 3 ząbki
  • Carrot 1.3 szt.
  • Parsley root 1 szt.
  • Masło klarowane 2 łyżki
  • Vegetable broth 1000 ml
  • 30% cream 200 ml
  • Cooked chestnuts 150 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Bay leaf 3.3 szt.
  • Allspice 2 g
  • ✨ Opcjonalne
  • Olej truflowy 3 łyżeczki
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~49.94 PLN (12.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and mushrooms

1

Start by preparing all the ingredients. Peel the onion, carrot, and parsley root. Chop the onion into small cubes, and slice or dice the carrot and parsley root. Peel the garlic and finely chop it or press it through a garlic press. If you are using fresh boletus mushrooms, clean them thoroughly with a brush or a damp cloth (avoid washing under running water, as they will soak up moisture), and then cut them into smaller pieces. You do not need to thaw frozen mushrooms beforehand.

Ingredients: Boletus mushrooms (fresh or frozen), Onion, Garlic, Carrot, Parsley root
Use a sharp chef's knife and a large cutting board. Organizing all the chopped ingredients in small bowls (known as 'mise en place') will make further cooking much easier and prevent the ingredients from burning in the pan.

Cooking the soup

2

In a large pot with a thick bottom (about 4-5 liters capacity), heat the clarified butter over medium heat. When the butter melts and starts to gently sizzle, add the chopped onion. Sauté it for about 5-7 minutes, stirring frequently with a wooden spoon, until it becomes translucent, soft, and slightly golden. Then add the chopped carrot and parsley, and sauté for another 5 minutes. Finally, add the minced garlic and sauté for another minute until it releases its aroma.

Ingredients: Masło klarowane, Onion, Carrot, Parsley root, Garlic
Use a heavy-bottomed pot to ensure the vegetables fry evenly and do not stick. Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the entire soup. One minute of frying is more than enough.
3

Add the chopped mushrooms to the sautéed vegetables. Increase the heat slightly and sauté everything together for about 10-15 minutes. The mushrooms will release a lot of water at first – cook until most of the water evaporates and the mushrooms start to brown. This is a key moment for bringing out the depth of flavor. Once the mushrooms are sautéed, pour hot vegetable broth into the pot. Add the bay leaf and allspice. Bring everything to a boil, then reduce the heat, cover the pot, and simmer for about 20-25 minutes, until all the vegetables are completely soft.

Ingredients: Boletus mushrooms (fresh or frozen), Vegetable broth, Bay leaf, Allspice
Patiently evaporating the water from the mushrooms and lightly browning them is the secret to an intense mushroom flavor. Do not skip this step! Cooking over low heat will allow the flavors to meld without the risk of burning.

Mixing and finishing

4

After cooking the soup, remove it from the heat. Using a slotted spoon, remove and discard the bay leaf and allspice berries. Add about 100g of cooked chestnuts to the soup (leave the rest for decoration). Using an immersion blender, blend the soup directly in the pot until you achieve a perfectly smooth, velvety consistency. This may take 2-3 minutes. Then, place the pot back on low heat, pour in the 30% cream, and vigorously mix with a whisk. 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 pepper.

Ingredients: 30% cream, Cooked chestnuts, Salt, Pieprz czarny świeżo mielony
Before blending, make sure you have removed all whole spices. When using an immersion blender, hold it slightly at an angle to avoid splattering hot soup. If you are using a countertop blender, wait a moment for the soup to cool slightly and blend in batches, slightly opening the lid to allow steam to escape. Do not cook the soup after adding the cream, as it may curdle.

Preparation of sides and serving

5

Chop the remaining 50g of chestnuts into smaller pieces. If you are using parsley, wash it, dry it, and chop it finely. Pour the hot soup into deep bowls or plates. Decorate each serving in the center with a portion of chopped chestnuts. Then, if using, drizzle gently with a few drops of truffle oil. Finally, sprinkle with freshly chopped parsley for color and freshness. Serve immediately.

Ingredients: Cooked chestnuts, Olej truflowy, Parsley
Truffle oil has a very intense aroma, so use it sparingly – literally half a teaspoon per serving is more than enough. The soup tastes great with crispy croutons, which can be prepared by spreading slices of stale bread with garlic butter and baking them in the oven.

Fun Fact

💡

Mushroom soup is one of the traditional twelve Christmas Eve dishes in many regions of Poland. Mushrooms, gathered in the summer and autumn, symbolized in ancient beliefs the strength and health drawn from the forest, and their presence on the holiday table was meant to ensure prosperity and abundance in the coming year.

Best for

Kolacja Wigilijna Elegancki obiad Jesienno-zimowe spotkania Przyjęcie rodzinne

Tips

🍽️ Serving

Serve the soup in warmed, deep bowls to keep it hot longer. For added elegance, you can place a few slices of sautéed mushrooms at the bottom of the bowl before pouring in the soup. In addition to chestnuts, homemade łazanki, cream puffs, or small croutons made from challah will be great additions.

🥡 Storage

Soup is best stored in the refrigerator in a tightly sealed container for up to 3 days. If you plan to store it, it's best not to add cream to the entire pot, but only to the portions intended for eating. Soup without cream can also be frozen. Reheat on low heat, slowly, without bringing it to a boil, to maintain a velvety consistency.

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