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Mushroom soup with dumplings

Pikantne Valentine's Day Soups 90 min Medium 16 wyświetleń ~20.51 PLN - (0)
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Description

A warming, aromatic mushroom soup with homemade dumplings is a classic comfort food perfect for a romantic Valentine's evening. It is based on a combination of fresh mushrooms and dried porcini, which give a deep, forest aroma. The soup has a creamy consistency without intense whitening (deliberately left with visible pieces of mushrooms), and the delicate dumplings add a pleasant, fluffy texture. Serve hot, garnished with chopped parsley and a bit of cream (optional) in shallow bowls; it pairs wonderfully with thin garlic bread or buttered toast. Visually: dark pieces of mushrooms in a creamy, light-brown broth, contrasted by green parsley — an impressive and appetizing dish for a Valentine's dinner for two or a family celebration.

Ingredients (17)

Servings:
4
  • Fresh mushrooms 400 g
  • Dried porcini mushrooms 30 g
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Celeriac 100 g
  • Garlic 2 ząbki
  • Butter 30 g
  • Rapeseed oil 15 g
  • Wheat flour 200 g
  • Egg 2 szt.
  • Water 1500 ml
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Allspice 3 g
  • Black pepper 4 szczypty
  • Salt 8 g
  • ✨ Opcjonalne
  • Parsley 1 pęczek
  • 18% cream 150 ml
💰 Szacowany koszt dania: ~20.51 PLN (5.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Prepare a broth from dried porcini mushrooms: place 30 g of dried porcini mushrooms in a bowl and pour 300 ml of hot (not boiling) water - about 80-90°C. Cover the bowl with a plate and set aside for 25-30 minutes, until the mushrooms soften and release their aroma. After soaking, strain the liquid through a fine sieve or cheesecloth into a large pot, keeping both the liquid and the soaked mushrooms (separately). The soaking liquid is a concentrated mushroom broth that will serve as the base.

Ingredients: Dried porcini mushrooms, Water
Use a glass or ceramic bowl; the hot water should be just below boiling. If the mushrooms are still firm after 30 minutes, leave them for an additional 10 minutes. Strain through a fine sieve to avoid any sand or small impurities.

Preparation of mushrooms and vegetables

2

Clean the fresh mushrooms: if they are very dirty, quickly rinse them under running water and dry with a paper towel; if not, simply wipe them with a damp cloth. Slice the mushrooms into pieces about 3-4 mm thick. Drain the soaked porcini (reserve the liquid from step 1) and, if large, cut them into smaller pieces. Peel the onion and chop it finely; grate the carrot on the coarse side of a grater or slice it thinly; dice the celery; finely chop the garlic.

Ingredients: Fresh mushrooms, Dried porcini mushrooms, Onion, Carrot, Celeriac, Garlic
Use a sharp knife and a cutting board. Sliced mushrooms will fry evenly. Do not soak fresh mushrooms in water for too long, as they will lose their flavor.

Frying

3

In a large, wide skillet, heat 15 g of rapeseed oil together with 30 g of butter over medium-high heat. When the butter melts and starts to foam slightly, add the chopped mushrooms and sauté for 8-10 minutes, stirring every 1-2 minutes, until they release their juice and brown nicely. Add the drained porcini mushrooms and sauté for another 3-4 minutes. Then add the chopped onion, carrot, and celery; sauté for 6-8 minutes, until the onion becomes translucent and the vegetables soften (you can check by briefly piercing the carrot with a fork). Finally, add the minced garlic and sauté for 30-45 seconds, until it releases its aroma — do not let it burn.

Ingredients: Rapeseed oil, Butter, Fresh mushrooms, Dried porcini mushrooms, Onion, Carrot, Celeriac, Garlic
Use a frying pan with a diameter of 26-28 cm or larger, preferably with a non-stick coating. If the pan is overcrowded, fry in batches to prevent the mushrooms from steaming. The frying time depends on the power of the stove — the goal is a golden, slightly caramelized surface.

Combining the broth and simmering

4

Transfer the sautéed mushrooms and vegetables to a pot with the strained porcini broth. Add an additional 1200 ml of water so that the total volume, including the soaking broth and water, is about 1500 ml. Add 2 g of bay leaf, 3 g of allspice, and 4 g of salt (from the reserve salt), as well as 2 pinches of pepper. Bring to a boil over medium heat, then reduce the heat and simmer covered for 25-30 minutes, until the vegetables are tender and the flavors meld. Taste the broth and adjust the saltiness.

Ingredients: Butter, Fresh mushrooms, Dried porcini mushrooms, Water, Bay leaf, Allspice, Salt, Black pepper
Use a large pot (at least 3 l). Cook on low heat so that the soup gently simmers, not boiling vigorously — this allows the flavors to develop. Remove the bay leaves and allspice before serving.

Preparing the dumplings

5

Prepare the dumplings: in a large bowl, sift in 200 g of flour. Make a small well, crack in 120 g of eggs (2 pieces) and add 4 g of salt (leave the rest of the salt for possible seasoning of the soup). With a fork, first break the yolks in the center, gradually mixing them with the flour until a thick, compact mass forms. Then, using your hands or a mixer (with hooks), knead the dough for about 3-4 minutes until it becomes smooth and stops sticking to your hands — the dough should be firm and elastic, but not hard (if too dry, add 5-10 ml of water). Shape the dough into a roll about 3 cm in diameter and cut small pieces about 1 cm with a knife, which you can slightly flatten with a fork — these will be homemade dumplings.

Ingredients: Wheat flour, Egg, Salt
Use a large bowl and a wooden spoon to start; for kneading, hands or a mixer with a hook are best. If you don't have a mixer, knead by hand for 6-8 minutes. The dough is ready when it doesn't stick to your hands and is elastic.

Cooking dumplings

6

In a second large pot, bring 1500 ml of water to a boil (you can use part of the same batch of water if available) with the addition of 1 g of salt. When the water is boiling vigorously, add the dumplings in batches — drop them gently to prevent them from sticking to the bottom. Cook for 2-3 minutes from the moment the dumplings float to the surface; check one — it should be firm and cooked through (no raw flour). Use a slotted spoon to remove them to a plate and drain.

Ingredients: Water, Wheat flour, Egg, Salt
Use a slotted spoon or strainer to scoop them out. Don't cook too many dumplings at once — give them space to cook freely.

Finishing the soup

7

When the soup is ready (vegetables soft, flavor balanced), remove and discard the bay leaves and allspice. If you want a creamier consistency, take out about 200-300 g of mushrooms and vegetables from the soup and blend them with an immersion blender until smooth, then pour back into the pot. Season to taste with salt and pepper. If you are using cream (optional), temper 50-100 g of cream: pour 2-3 tablespoons of hot soup into the cream, mix, and then pour the mixture back into the pot and heat for a short while (do not let it boil after adding the cream). Before serving, add the cooked dumplings directly to the bowls with the soup.

Ingredients: 18% cream, Black pepper, Salt
If you are adding cream, avoid boiling it vigorously after adding — it may curdle. Scraping part of the soup and blending gives a creamy consistency, but also leaves some chunks for texture.

Serving and Decoration

8

Ladle a portion of soup into shallow bowls (about 350-400 ml per person). Place a serving of freshly cooked dumplings in each bowl. Sprinkle with finely chopped parsley (optional 1-2 g per bowl). You can add a few drops of clarified butter or a bit of cream in the center of the bowl for visual effect.

Ingredients: Parsley, 18% cream, Butter
Use shallow soup plates (diameter ~22-24 cm) — they nicely showcase the dumplings. Serve hot; taste again before serving and adjust seasoning if necessary.

Final notes

9

Check the consistency and taste. The soup should have a distinct mushroom aroma, pieces of mushrooms and vegetables, and fluffy dumplings. Serve immediately after preparation to ensure the dumplings are fresh and springy.

A common mistake is overcooking the dumplings - cook them briefly and remove them immediately after they float to the surface. If the soup sits for too long, the dumplings will absorb the liquid and become heavy.

Fun Fact

💡

Traditional Polish mushroom soups were often made from a combination of fresh and dried mushrooms — dried mushrooms were a way to preserve the taste of the forest for winter, and their intense aroma enriched the dishes.

Best for

Walentynki romantyczna kolacja chłodne wieczory

Tips

🍽️ Serving

Serve in shallow plates, garnished with parsley and a bit of cream. Serve thinly sliced garlic bread or small croutons with the soup. For Valentine's Day, serve two smaller portions with a nice arrangement of dumplings and 1-2 parsley leaves as decoration.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 2 days. Keep the noodles separate, as they will quickly soak up the soup. Reheat over low heat, avoiding a rapid boil; if the soup thickens, add a little water or broth. Do not freeze the noodles (they lose their texture), but the soup can be frozen without the noodles for up to 2 months.

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