The art of fresh mushroom soup: A seasonal delight

You do not need much to cook a delicious mushroom soup. Of course, fresh mushrooms are the most important, preferably a mix. This way, the dish has the most varied and deep flavour. It is good to have bay boletes, porcini, brown birch boletes, chanterelles, and slippery jacks. It is the perfect soup to make after returning from mushroom picking, especially since you can use the caps and stems of the mushrooms.

Mushroom soup has a long tradition in the cuisine. Its preparation is effortless. It is enough to add previously fried mushrooms to an aromatic broth with finely chopped vegetables.

Frying the mushrooms is the most important step in preparing mushroom soup. This process releases their intense aroma and taste, giving the soup depth and character. The mushrooms should be fried in butter as it best accentuates their flavour.

The mushroom soup tastes great with chopped parsley or dill. To make it more filling, serve it with small pasta. For a mushroom soup with an Italian twist, add olive oil, such as garlic-flavored, and croutons with cheese.

Ingredients:

• 800 grams of fresh forest mushrooms (e.g., porcini, bay boletes),
• 1 litre of vegetable or mushroom broth,
• 1 large onion,
• 2 carrots,
• 1 parsley root,
• 1 garlic clove,
• 2 bay leaves,
• 3 allspice berries,
• heavy cream, to taste,
• 2 tablespoons of butter,
• salt, pepper to taste,
• optional: a tablespoon of plain flour to thicken,
• a few sprigs of parsley or dill.

Preparation:

1. Prepare the vegetables: chop the onion, carrot, parsley and garlic.
2. Sauté the mushrooms: sauté the chopped onion in heated butter, then add the chopped mushrooms. Fry for a few minutes until the excess water evaporates.
3. Prepare the broth: In a large pot, bring the broth with vegetables, bay leaves, and allspice to a boil.
4. Combine ingredients: add the sautéed mushrooms to the boiling broth. Cook for about 15-20 minutes.
5. Thicken the soup: if you want the soup to be thicker, mix a tablespoon of flour in a small amount of cold broth and add to the soup, stirring constantly.
6. Cream: add cream to the soup before serving—season with salt and pepper to taste.
7. Serve with finely chopped greens.