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Mushroom Soup with Croutons – a Delicious First Course
Instructions
I peel the root vegetables and soak the dried porcini in advance in warm water for 30 minutes (I then use this water as the broth – do not pour it away, all the concentrated aroma is in it). I cut the potatoes and onion into small 1 cm cubes. I cover them with water or mushroom broth and cook until the potatoes are half done, 10–12 minutes.
I cut the carrot into thin 3–4 mm rounds and the champignons into 5 mm slices. I add the fresh mushrooms, the carrot and the soaked dried porcini (cut into pieces) to the soup. I cook for 10 minutes until all the vegetables are soft.
I season with salt and pepper to taste. I stir in the freshly chopped parsley and take the pan off the heat. I cover with a lid and let it stand for 20 minutes – this is exactly the time it takes for the mushroom aroma to develop fully. Freshly cooked soup is always less aromatic.
I ladle the soup into bowls and serve with homemade croutons made from white bread. You can make the croutons yourself – cut the bread into cubes, drizzle with olive oil, sprinkle with garlic powder and dry them out in the oven for 10 minutes.
Tips
- 1
Use a mix of fresh and dried mushrooms – the flavour will be many times richer than with just one kind.
- 2
Let the soup stand for 15–20 minutes after cooking – the mushroom aroma develops at rest, not during cooking.
- 3
Serve with garlic toasts or fresh rolls – these are the classic accompaniments. I make cream of champignon soup on a similar principle.
- 4
You can add celery root or parsnip for a deeper, more «restaurant-style» flavour – cook them together with the carrot.
FAQ
Can I use only fresh mushrooms? +
Yes, increase the amount of fresh champignons to 100 g to make up for the absence of dried ones. However, dried porcini give a completely different, concentrated «forest» aroma that you cannot get from fresh alone. If you can, be sure to use at least 5–10 g of dried – they radically change the character of the soup. Other wild mushrooms will also work: aspen mushrooms, birch boletes, chanterelles (fresh or frozen) – they give a similar effect to dried porcini.
How can I make the soup more filling? +
Add vermicelli or rice 10 minutes before the end of cooking (40–50 g per litre of soup). Pearl barley (soak it for an hour first), buckwheat (15 minutes of cooking) and beans (canned or pre-boiled) also work. For a creamy thickness, add 50–100 ml of cream or a spoonful of thick sour cream when serving. You can stir in 50 g of processed cheese – it will melt and give a cream soup. For a meat-free version, add boiled chickpeas or red lentils.
How long does mushroom soup keep? +
In the fridge, in a tightly covered pan or container, up to 3 days. On the second day the flavour becomes even better – the mushrooms release their aroma completely. When reheating, add fresh herbs to freshen the taste. It can be frozen for up to a month, but the potatoes become watery after thawing – it is better eaten fresh. The ideal scenario is to cook as much as you will eat in 1–2 days.
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