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Fresh White Mushroom Soup with Potatoes
Instructions
I get the ingredients ready for the fresh white mushroom soup.
First I clean the porcini with a knife to remove soil and debris, then rinse them under the tap and cut them into pieces of a size convenient for serving in a bowl.
Put them in a pot and add 2 litres of water (you can use more, but then the soup will be thinner). Turn on the stove.
Meanwhile, slice the carrot into thin sticks and chop the onion.
Melt the butter in a frying pan and add the chopped vegetables.
Sauté everything until lightly softened.
By this point the mushroom broth begins to boil and throw up foam, which you should skim off and discard.
Now salt the soup. Any spices would be out of place here – they overpower the sweetish taste and bright aroma of the porcini, so it is best not to add them.
Cook the porcini for 20 minutes, and in the meantime dice the potatoes.
After that time, transfer the potatoes to the pot and cook the soup for another 20 minutes.
Stir in the creamy vegetable sauté and simmer for 5 minutes.
Chop the dill.
Add it to the pot. After a minute, turn off the stove.
Tips
- 1
NO SPICES – the secret to the flavour of porcini. Any spices overpower the sweetish aroma of white mushrooms. Use salt only.
- 2
82% BUTTER – the secret to the sauté. Good-quality butter gives a creamy note. A spread or margarine will not do.
- 3
SKIM THE FOAM – the secret to a clear broth. Mushroom foam with impurities spoils the taste. Skim it off as soon as it appears.
- 4
DILL AT THE END – the secret to the aroma. Long cooking kills the freshness of the herb. One minute is enough. The same principle works for other kinds of mushroom soup.
FAQ
Which mushrooms should I choose? +
Ideally, fresh forest white mushrooms (porcini) with a firm cap and a solid stem. Alternatives: orange-cap boletes (300 g – brighter in flavour), birch boletes (300 g – more delicate), a mix of porcini and chanterelles (150 g of each – a premium option), or dried porcini (50 g – soak for 30 minutes in water, and the soaking water becomes the broth). Fresh mushrooms should have no worm-holes, with a pale stem at the cut. Not suitable: old ones with a yellowed cut, wormy or wilted ones. Frozen mushrooms work too – don't defrost them, just put them straight into the pot. Champignons (300 g) are an "economy" option, but less aromatic.
What can I use instead of butter? +
Alternatives: ghee (50 g – an "Indian" note), extra virgin olive oil (50 ml – a "Mediterranean" note), margarine (50 g – not recommended, it changes the taste), or 30% sour cream (60 g – softer, for a "Russian" note). Fresh, good-quality 82.5% butter is the premium choice. Don't use a spread (artificial) or low-fat 60% butter (watery). For a "lean" soup, use olive oil; for the "classic", butter at 82.5% is a must; for a "children's" version, reduce it to 30 g.
How long does the soup keep? +
In the fridge, in a covered pot, for 3 days. Any longer and the mushrooms lose their freshness and the broth turns "stale". Before serving, reheat it on the stove for 10–15 minutes until it reaches a boil (without a rolling bubble). In the freezer, in portions, it keeps for up to 1 month; defrost it in the fridge for 6–8 hours. Fresh soup is at its "star" best 30–60 minutes after cooking, once it has settled, and on the second day the flavour is deeper and brighter. Don't leave it at room temperature for longer than 4 hours, as mushrooms spoil quickly. Ideally, make just enough for one serving if you can.
What should I serve with the soup? +
The classics: with thick sour cream (1 tbsp per bowl); with fresh dill or parsley; with a slice of black bread and butter for a "Russian" serving; with garlic croutons; with mushroom pies for a "double mushroom" lunch; with a rice side for a fuller meal; or with a glass of dry white wine (Sauvignon Blanc) for a premium touch. For a "lighter" version, leave out the sour cream and add herbs. It also goes well with cabbage pies. A universal autumn soup for the whole family.
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