Creamy Mushroom Soup with a Touch of Truffle and Garlic Croutons - photo 1
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Creamy Mushroom Soup with a Touch of Truffle and Garlic Croutons

Pikantne Christmas Eve Soups Soups Christmas Dishes 75 min Medium 12 wyświetleń ~30.37 PLN - (0)
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Description

Velvety and essential cream soup made from dried porcini mushrooms is the quintessence of Polish Christmas Eve in a modern rendition. The traditional, deep flavor of forest mushrooms has been elevated to a higher level thanks to its creamy consistency and a subtle, luxurious hint of truffle oil. This dish, inspired by old Polish recipes where mushrooms symbolized the gifts of the forest and prosperity, is not only a tribute to tradition but also an elegant offering for the festive table. The soup has a beautiful beige-brown color, and its thick, silky texture pairs perfectly with crispy, aromatic garlic croutons. Served hot and garnished with fresh parsley, it is the perfect start to a festive dinner, warming and setting a magical, holiday mood.

Ingredients (18)

Servings:
4
  • Dried porcini mushrooms 50 g
  • Butter 50 g
  • Onion 1.3 szt.
  • Garlic 2 ząbki
  • Carrot 1.3 szt.
  • Parsley root 1 szt.
  • Potatoes 2 szt.
  • Vegetable broth 1500 ml
  • 30% cream 200 ml
  • Fresh thyme 0.0 pęczków
  • Stale bread 200 g
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Bay leaf 6.7 szt.
  • Allspice 4 g
  • ✨ Opcjonalne
  • Truffle oil 15 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~30.37 PLN (7.59 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 medium-sized bowl. Pour about 500 ml of boiling water over them, ensuring they are completely covered. Cover the bowl with a plate and set aside for at least 30 minutes. During this time, the mushrooms will swell and soften, and the water will take on an intense, mushroom aroma.

Ingredients: Dried porcini mushrooms
Do not pour out the water after soaking the mushrooms! It is the essence of flavor that you will add later to the soup. Make sure the mushrooms are of good quality - if the water is very cloudy or has an unpleasant smell, rinse the mushrooms before pouring boiling water over them.
2

When the mushrooms are soft, remove them from the water using a slotted spoon, gently squeezing out the excess liquid back into the bowl. Carefully pour the soaking water from the mushrooms into another container, leaving any sand or sediment at the bottom. Finely chop the soaked mushrooms on a cutting board.

Ingredients: Dried porcini mushrooms
Use a sharp chef's knife. The finer you chop the mushrooms, the more uniform the consistency of the soup will be. Straining the water through a fine sieve or cheesecloth will help remove all the sediment.
3

Prepare the remaining vegetables. Peel the onion and chop it into small cubes. Peel the garlic and crush it with a press or chop it very finely. Peel, wash, and dice the carrot, parsley root, and potatoes into cubes about 1-1.5 cm on each side.

Ingredients: Onion, Garlic, Carrot, Parsley root, Potatoes
Evenly chopping the vegetables will ensure they cook at the same time. Remember that all the vegetables will be blended later, so the perfect shape is not crucial, but the size is.

Cooking the soup

4

In a large pot with a thick bottom (about 4 liters capacity), heat the butter over medium heat. When the butter melts and starts to gently sizzle, add the chopped onion. Sauté for about 5-7 minutes, stirring occasionally with a wooden spoon, until the onion becomes soft and translucent, but not brown.

Ingredients: Butter, Onion
Use a heavy-bottomed pot to prevent burning. Sweating the onion, rather than browning it, will bring out its sweetness without adding bitterness.
5

Add the chopped garlic to the sautéed onion and fry for another minute until it releases its aroma. Then add the chopped carrot, parsley, and chopped mushrooms. Fry everything together for about 5 minutes, stirring. The vegetables should soften slightly.

Ingredients: Garlic, Carrot, Parsley root, Dried porcini mushrooms
Sauté the garlic briefly, as burnt garlic becomes bitter. Sautéing the mushrooms with vegetables in butter will deepen their flavor.
6

Add the chopped potatoes to the pot. Pour in the hot vegetable broth and the reserved water from soaking the mushrooms. Add bay leaves, allspice, and sprigs of fresh thyme. Bring everything to a boil over high heat.

Ingredients: Potatoes, Vegetable broth, Bay leaf, Allspice, Fresh thyme
Using hot broth will speed up the cooking process. Remember to pour the water over the mushrooms carefully, leaving the sediment at the bottom of the pot.
7

When the soup starts to boil, reduce the heat to the minimum, cover the pot with a lid, and cook for about 20-25 minutes. The soup is ready when all the vegetables, especially the potatoes, are completely soft. You can check this by piercing a piece of potato with a fork - it should go in without resistance.

Cooking over low heat prevents the liquid from rapidly evaporating and allows the flavors to meld together slowly.

Mixing and finishing

8

Remove the pot from the heat. Using a slotted spoon, remove the bay leaves, allspice, and thyme sprigs from the soup. Discard them, as they have already released their aroma, and blending them would give the soup an unpleasant texture and taste.

Ingredients: Bay leaf, Allspice, Fresh thyme
Make sure you have removed all the whole spices. It is especially important to remove the hard thyme stems.
9

Using an immersion blender, blend the soup directly in the pot until it reaches a perfectly smooth, velvety cream. Move it up and down to incorporate all the ingredients under the blades. 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, special care must be taken. Fill the jug no more than halfway, remove the small plug in the lid, and cover the opening with a folded kitchen towel. This will allow steam to escape and prevent the 'explosion' of hot soup.
10

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 continuously. Heat the soup for another 2-3 minutes, but do not bring it to a boil.

Ingredients: 30% cream
Tempering the cream is crucial to prevent it from curdling when added to the hot soup. This step ensures a perfectly creamy and smooth consistency.
11

Remove the soup from the heat. Season to taste with salt and freshly ground black pepper. Taste and add more spices if necessary. Finally, if using, add truffle oil and gently stir.

Ingredients: Salt, Pieprz czarny świeżo mielony, Truffle oil
Always add truffle oil at the end, after cooking, as high temperatures weaken its valuable aroma. Start with a smaller amount and gradually add more, tasting as you go.

Garlic croutons

12

Meanwhile, while the soup is cooking, prepare the croutons. Cut the stale bread into cubes about 1.5 cm on each side. Transfer the bread cubes to a large bowl.

Ingredients: Stale bread
Stale bread is better because it contains less moisture and the croutons will be crunchier. Do not use fresh, soft bread.
13

In a small bowl, mix the olive oil with the crushed garlic clove and a pinch of salt. Drizzle the prepared oil over the bread cubes in the bowl and mix thoroughly with your hands, ensuring that each crouton is evenly coated with the aromatic oil.

Ingredients: Olive oil, Garlic, Salt
It's best to massage the oil into the bread with your hands - this ensures that the flavor reaches every piece of toast. You can also close the bowl and shake it vigorously.
14

Heat a large, dry skillet over medium heat. Add the prepared bread cubes and toast, stirring or tossing frequently, for about 5-8 minutes, until the croutons are golden and crispy on all sides. Alternatively, spread them on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for 10-12 minutes.

Be careful not to burn the toast, especially the garlic, as it will become bitter. Regular stirring is key to even browning.

Fun Fact

💡

In Polish tradition, mushroom soup on Christmas Eve was one of the key dishes. Mushrooms, as gifts from the forest, symbolized strength, health, and a connection to nature. It was believed that eating them during the Christmas Eve dinner would ensure prosperity and abundance in the coming year.

Best for

Kolacja Wigilijna Elegancka kolacja Jesienny obiad Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve the soup very hot in deep bowls or soup cups. Garnish each portion with a dollop of cream or a few drops of truffle oil (if used) and generously sprinkle with freshly chopped parsley. Serve crispy garlic croutons in a separate bowl so that everyone can add them just before eating, keeping them crunchy.

🥡 Storage

Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat it over low heat, slowly, without bringing it to a boil, to prevent the cream from curdling. Store the croutons separately in a paper bag or a loosely sealed container at room temperature to keep them crispy.

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