Creamy Mushroom Soup from Forest Treasures with Thyme Garlic Croutons - photo 1
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Creamy Mushroom Soup from Forest Treasures with Thyme Garlic Croutons

Pikantne Christmas Eve Soups Soups Vegetarian Dishes 90 min Medium 12 wyświetleń ~45.69 PLN - (0)
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Description

Velvety and deeply aromatic mushroom cream soup is an elegant option for the Christmas table, serving as a modern alternative to traditional clear mushroom soup. Its secret lies in the combination of the intense flavor of dried porcini mushrooms, which give the dish an essential, forest bouquet, with more delicate fresh mushrooms that add texture. Potatoes, cooked together with the mushrooms and broth, create a naturally thick and creamy base when blended, without the need for thickening with flour. The addition of 30% cream at the very end of cooking enhances the flavor and gives the soup a luxurious, silky consistency. The dish is completed with crispy homemade croutons, rubbed with fresh garlic and fragrant thyme, which provide the perfect contrast to the smoothness of the cream. Served hot and garnished with fresh parsley, it is not only a feast for the palate but also looks beautiful in a festive setting, warming and creating a magical atmosphere for the dinner.

Ingredients (15)

Servings:
4
  • Dried porcini mushrooms 30 g
  • Fresh forest mushrooms (e.g. boletus, porcini) 500 g
  • Yellow onion 2 szt.
  • Garlic 4 ząbki
  • Potatoes 3 szt.
  • Masło 82% 50 g
  • Vegetable broth 1200 ml
  • 30% cream 150 ml
  • Stale wheat bread 200 g
  • Extra virgin olive oil 0.2 łyżek
  • Fresh thyme 10 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh parsley 0.5 pęczek
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~45.69 PLN (11.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by soaking the dried porcini mushrooms. Place them in a small bowl and cover with about 300 ml of boiling water, ensuring they are completely submerged. Let them sit for at least 30 minutes to soften and release their aroma. After this time, remove the mushrooms from the water using a slotted spoon, but ABSOLUTELY do not discard the precious liquid – it is the essence of flavor! Strain it through a very fine sieve lined with cheesecloth or paper towels to remove any possible sand.

Ingredients: Dried porcini mushrooms
Use a glass or ceramic bowl. Straining the liquid is crucial, as sand from the mushrooms often settles at the bottom, which could ruin the entire soup.
2

Meanwhile, prepare the remaining vegetables. Clean the fresh mushrooms with a brush or a slightly damp cloth to remove the dirt. Avoid washing them under running water, as they absorb it like a sponge and become watery. Cut larger mushrooms into thick slices (about 0.5 cm), and leave smaller ones in halves or quarters. Peel the onions and chop them into small cubes. Peel the garlic and finely chop it or press it through a garlic press. Peel the potatoes and cut them into cubes with sides of about 1-2 cm.

Ingredients: Fresh forest mushrooms (e.g. boletus, porcini), Yellow onion, Garlic, Potatoes
Use a sharp chef's knife to chop the vegetables. Even pieces will ensure even cooking. Remember to have all the ingredients prepared before you start cooking (the so-called mise en place).

Cooking the soup

3

In a large pot with a thick bottom (about 4-5 liters), melt the butter over medium heat. When the butter starts to foam, add the chopped onion. Sauté for about 5-7 minutes, stirring frequently with a wooden spoon, until the onion becomes soft, translucent, and glassy. Be careful not to burn it, as it will give the soup a bitter taste. At the end of the sautéing, add the chopped garlic and cook for another minute until it releases its aroma.

Ingredients: Masło 82%, Yellow onion, Garlic
A pot with a thick bottom prevents ingredients from burning and ensures even heat distribution. Slowly frying the onion over low heat brings out its natural sweetness.
4

Increase the burner heat to medium-high. Add the chopped fresh mushrooms to the pot. Sauté them for about 8-10 minutes, stirring occasionally. At first, the mushrooms will release a lot of water – cook them until all the water evaporates and the mushrooms start to brown and slightly stick to the bottom of the pot. This is a key moment for building flavor. Then add the soaked and sliced dried porcini mushrooms. Sauté everything together for another 2 minutes.

Ingredients: Fresh forest mushrooms (e.g. boletus, porcini), Dried porcini mushrooms
Do not overcrowd the pot with mushrooms. If there are too many, sauté them in batches so they brown instead of boiling. A golden color on the mushrooms guarantees a deep flavor in the soup.
5

Pour the reserved, strained liquid from soaking the porcini mushrooms into the pot with the mushrooms, along with the entire vegetable broth. Add the diced potatoes, a few sprigs of fresh thyme, salt, and freshly ground pepper. Bring everything to a boil, then reduce the heat, cover the pot, and simmer for about 20-25 minutes, until the potatoes are completely soft (check with a fork – it should go in easily).

Ingredients: Vegetable broth, Potatoes, Fresh thyme, Salt, Pieprz czarny świeżo mielony
Slow cooking (a gentle 'simmering', not a vigorous boil) allows the flavors to blend into a harmonious whole.
6

Remove the pot from the heat. Take out the thyme sprigs. Using an immersion blender, blend the soup directly in the pot until smooth and uniform. Move the blender up and down and around the pot to ensure there are no lumps. Blend for about 2-3 minutes until you achieve a velvety consistency. If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender.

When using a jug blender, exercise special caution! Never fill the jug to the brim with hot soup (maximum halfway) and slightly open a small hole in the lid, covering it with a cloth to allow steam to escape.
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 mix vigorously. Then slowly pour the tempered cream into the pot, stirring constantly. Heat the soup for another 2-3 minutes, but do not bring it to a boil. Taste and season with salt, pepper, and optionally freshly grated nutmeg.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony, Nutmeg
Tempering the cream is very important – it prevents it from curdling (forming lumps) when added to hot soup. Never pour cold cream directly into boiling dishes.

Garlic-Thyme Croutons

8

While the soup is cooking, prepare the croutons. Cut the bread into even cubes about 1.5 cm on each side. Transfer them to a large bowl. Peel a clove of garlic and crush it with the flat side of a knife. Strip the leaves from a few sprigs of thyme.

Ingredients: Stale wheat bread, Garlic, Fresh thyme
Using stale bread will make the croutons crunchier and absorb less fat.
9

In a small skillet, heat olive oil over low heat. Add a crushed clove of garlic and thyme leaves. Heat for 2-3 minutes, until the oil is infused with the aromas. Be careful not to burn the garlic. Remove the garlic from the skillet, and drizzle the aromatic oil over the diced bread in a bowl. Mix thoroughly so that each cube is coated with oil.

Ingredients: Extra virgin olive oil, Garlic, Fresh thyme
Heating garlic in oil instead of adding raw garlic to the toasts gives them a deeper, yet milder flavor and prevents the garlic from burning during baking.
10

Heat a large, dry skillet over medium heat. Add the prepared bread cubes and sauté, tossing frequently, for about 5-7 minutes, until the croutons are golden and crispy on all sides. Alternatively, you can spread them on a baking sheet lined with parchment paper and bake in an oven preheated to 180°C for 10-15 minutes.

Ingredients: Stale wheat bread
Frying in a pan is quicker, but requires more attention. Baking in the oven ensures a more even drying of the croutons. The finished croutons should be dry and crispy on the inside.

Serving

11

Ladle the hot soup into deep bowls or soup cups. Top each serving with a generous handful of crunchy croutons. Optionally, sprinkle with freshly chopped parsley for added color and freshness. Serve immediately.

Ingredients: Fresh parsley
To make the presentation even more elegant, you can drizzle the soup with a few drops of truffle oil, which will further enhance the mushroom aroma.

Fun Fact

💡

In Polish tradition, mushroom soup is one of the key Christmas Eve dishes. It was believed that mushrooms, coming from the forest - a place magical and 'from another world' - provide a connection to the world of spirits and ancestors, which was an important element of the Christmas Eve dinner.

Best for

Wigilia Elegancka kolacja Jesienny obiad Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve the soup hot in deep bowls or soup cups. Just before serving, garnish with freshly prepared croutons for added crunch. Sprinkle with chopped parsley for freshness and color. You can also drizzle the soup with a few drops of high-quality truffle oil to enhance the mushroom aroma.

🥡 Storage

Soup can be stored in the refrigerator in an airtight container for up to 3 days. Reheat over low heat, avoiding boiling to prevent the cream from curdling. Store the croutons separately in an airtight container at room temperature to keep them crispy - add them to the soup just before serving.

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