Traditional mushroom soup with dried porcini mushrooms, fresh mushrooms, and egg noodles - photo 1
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Traditional mushroom soup with dried porcini mushrooms, fresh mushrooms, and egg noodles

Pikantne Soups European cuisine 90 min Medium 13 wyświetleń ~33.37 PLN - (0)
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Description

Classic, warming mushroom soup made with aromatic dried porcini and fresh mushrooms. This traditional Polish dish is perfect for winter, festive, and New Year's moments — it has a deep, forest aroma, a velvety texture, and golden noodles. Served with a bit of sour cream and fresh parsley, it delights with its taste and appearance. It pairs wonderfully with a slice of whole grain bread or delicate yeast sticks. Its qualities include an intense umami flavor of mushrooms, pleasant creaminess, and rustic presentation.

Ingredients (21)

Servings:
6
  • Dried porcini mushrooms 40 g
  • Fresh mixed mushrooms 300 g
  • Wheat flour (for dumplings) 150 g
  • Egg 3 szt.
  • Milk 150 ml
  • Butter 50 g
  • Rapeseed oil 30 g
  • Onion 1 szt.
  • Carrot 1.9 szt.
  • Parsnip (root parsley) 100 g
  • Celery root 0.5 szt.
  • Garlic 3 ząbki
  • Water 2000 ml
  • 18% cream 200 ml
  • Wheat flour (for roux) 30 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty
  • Bay leaf 10 szt.
  • Dried marjoram 2 łyżeczki
  • ✨ Opcjonalne
  • Fresh parsley 1 pęczek
  • Truffle oil (optional) 2 łyżeczki
💰 Szacowany koszt dania: ~33.37 PLN (5.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Soaking the mushrooms

1

Pour the dried porcini mushrooms into a large bowl. Cover them with 300 ml of hot (not boiling) water so that they are completely submerged. Cover the bowl with a plate and set aside for 30 minutes to rehydrate. After soaking, strain the resulting liquid through a fine sieve lined with cheesecloth or a paper coffee filter — this will be a rich mushroom broth. Keep the mushrooms; if they are dirty, gently clean and slice them into strips.

Ingredients: Dried porcini mushrooms, Water
Use a glass bowl. Do not pour out the soaking water — it is the most aromatic part of the broth. If the water is very dirty, strain it through cheesecloth to remove the sand.

Preparing vegetables for the broth

2

Peel the onion, carrot, parsnip, and celery root. Cut the onion in half and leave the stem (whole) if you want extra browning. Cut the vegetables into larger pieces (about 2-3 cm cubes) — there's no need to chop them finely, as they will be strained anyway.

Ingredients: Onion, Carrot, Parsnip (root parsley), Celery root
Use a sharp chef's knife and a cutting board with a non-slip mat. Do not peel the onion too thinly; larger pieces are easier to fish out of the broth.

Cooking the broth

3

In a large pot (min. 4-5 l), place 1.7 l of water (set aside about 300 ml for soaking the mushrooms separately). Add the chopped vegetables, bay leaves, and the entire soaked liquid from the mushrooms. Bring to a boil over medium heat, skimming off the foam with a slotted spoon. Reduce the heat to low and simmer very gently for 35-40 minutes to allow the vegetables to release their flavor. After cooking, remove the vegetables and bay leaves with a strainer, keeping the clear broth. If you want a clearer broth, filter it through cheesecloth.

Ingredients: Water, Bay leaf
The best pot is a heavy steel pot with a capacity of 4–5 l. Cook on low heat — vigorous boiling clouds the broth. Skim off the foam until it no longer appears.

Frying mushrooms

4

Slice fresh mushrooms into pieces or strips (cut thicker caps in half). In a large skillet, heat butter and canola oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and soft. Add garlic pressed through a garlic press and sauté for 30 seconds. Add fresh mushrooms and sauté for 6-8 minutes until most of the liquid evaporates and the mushrooms are lightly browned. Finally, add the soaked porcini (chopped) and sauté together for 2-3 minutes to combine the flavors.

Ingredients: Fresh mixed mushrooms, Butter, Rapeseed oil, Onion, Garlic, Dried porcini mushrooms
Use a pan with a diameter of 26–28 cm. Do not overcrowd the pan — if there are too many mushrooms, fry in two batches, as they will steam and release water instead of frying.

Combining ingredients

5

Transfer the sautéed mushrooms to a pot with the filtered broth. Bring to a gentle boil. Taste the broth and season with salt and freshly ground pepper gradually — it's better to add more salt at the end. Add dried marjoram and cook together for 5 minutes to allow the spices to meld.

Ingredients: Dried marjoram, Black pepper, Salt, Fresh mixed mushrooms
Use a wooden spoon for stirring. Remember that dried porcini mushrooms provide a strong flavor, so season carefully.

Preparing the roux

6

In a small pan, melt 30 g of butter over medium heat. Add 30 g of flour and stir with a wooden spoon for 2-3 minutes, until the roux turns a light brown color (removing the raw taste of the flour). Remove from heat and slowly pour in 100-150 ml of hot broth from the pot, vigorously stirring until you achieve a smooth, liquid roux without lumps. Pour back into the pot and mix with the soup to slightly thicken it.

Ingredients: Wheat flour (for roux), Butter, Water
Use a small pan and a whisk or wooden spoon. It is important to slowly pour the hot liquid into the flour to avoid lumps. If lumps form, strain through a sieve.

Preparation of the batter for the poured dumplings

7

In a medium bowl, crack the eggs and lightly beat them with a fork. Add 150 g of wheat flour (for dumplings) and 150 ml of milk. Mix with a whisk or spoon until a thick, smooth batter forms — it should have the consistency of thick cream, not as runny as pancake batter or too thick like dumpling dough. Season with a pinch of salt (about 1 g). If the batter is too thick, add 1–2 tablespoons of milk; if too runny, add a tablespoon of flour.

Ingredients: Egg, Wheat flour (for dumplings), Milk, Salt
Use a bowl with a capacity of at least 1 l and a whisk. The batter should flow from the spoon in thick 'ribbons'. If you have a hand mixer, use it on low speed.

Cooking the poured dumplings

8

Bring the soup to a gentle simmer (not a vigorous boil). Hold a spoon over the pot and pour the batter in a thin stream onto the spoon, allowing the batter to drip directly into the soup (this is how "lane kluski" are made). Cook in batches: each batch of dumplings will start to float to the surface after 1-2 minutes — from that moment, cook for an additional 2 minutes to ensure they are cooked through. The entire process of adding the dumplings should take 5-8 minutes. After adding all the dumplings, gently stir and cook for another 2 minutes.

Ingredients: Egg, Wheat flour (for dumplings), Milk
Use a large ladle or slotted spoon as a guide. If the dumplings stick to the spoon, lightly wet it with cold water before pouring the next batch.

Whipping cream and finishing touches

9

About 5 minutes before the cooking is done, turn off the heat under the pot. Take 3–4 tablespoons of hot soup and very slowly pour it into the bowl with 18% cream, stirring vigorously — this will temper the cream and prevent it from curdling. Then pour the tempered cream into the pot, stirring. Heat gently for another 1–2 minutes (do not bring to a boil). Taste and season with salt, pepper, and marjoram to your liking.

Ingredients: 18% cream, Dried marjoram
Use a spoon for measuring and a metal bowl for mixing. Never pour cold cream directly into hot soup — it will cause curdling.

Serving

10

Serve the soup hot, ladling a portion into deep plates. Garnish with chopped fresh parsley. Optionally, drizzle each portion with a few drops of truffle oil just before serving for a 'wow' effect. Serve with a slice of fresh bread or a roll.

Ingredients: Fresh parsley, Truffle oil (optional)
Use deep plates with a diameter of 20–24 cm. Chop the parsley just before serving to prevent it from losing its color.

Final tips and serving

11

If the soup is too thick, add some hot broth. If it's too thin, prepare a light roux with 1 tablespoon of flour and 1 tablespoon of butter, mix it and add it in batches. Serve immediately — the dumplings taste best fresh and soft. Chill leftovers in the fridge for up to 2 days or freeze without the dumplings.

Ingredients: Wheat flour (for roux)
For reheating, use a small pot and heat slowly over low heat, stirring to prevent the cream from curdling.

Fun Fact

💡

In Poland, mushroom soup is a traditional element of Christmas Eve and winter celebrations — dried mushrooms have served for centuries as a way to preserve the aroma of forest gifts outside of the season.

Best for

Wigilia Sylwester zimowy obiad rodzinny przyjęcie świąteczne

Tips

🍽️ Serving

Serve on warmed plates, garnished with fresh parsley. Add a teaspoon of sour cream on top and a sprinkle of freshly ground pepper. A side of dark, crusty bread or buttery rolls pairs well. For a touch of luxury, drizzle a little truffle oil just before serving.

🥡 Storage

Store the soup in the refrigerator for up to 48 hours in airtight containers. It is best to store the noodles separately and add them just before serving. For freezing: transfer the cooled soup without noodles to containers and freeze for up to 3 months; reheat slowly after thawing.

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