The ultimate guide to perfecting mushroom soup

If you dream of preparing a mushroom soup that will impress your loved ones, this recipe is just for you. I will share with you a few tips that will make your mushroom soup nutritious, exceptionally aromatic, and flavourful.

One of the most important steps in preparing mushroom soup is sautéing the mushrooms in a pan. This extracts their intense aroma and flavour, and the soup gains depth and character. Remember to sauté the mushrooms in butter—it best emphasises their taste.

Ingredients:

                      
• 800 grams fresh forest mushrooms (e.g., porcini, boletes),
• 1 litre vegetable or mushroom broth,
• 1 large onion,
• 2 carrots,
• 1 parsley root,
• 1 clove of garlic,
• 2 bay leaves,
• 3 allspice berries,
• 200 ml 30% cream,
• 2 tablespoons butter,
• Salt, pepper to taste,
• Optional: 1 tablespoon wheat flour for thickening.

Preparation:

          
1. Prepare the vegetables: Chop the onion, carrots, parsley, and garlic.
2. Sauté the mushrooms: In a hot pan, sauté the chopped onion in butter, then add the chopped mushrooms. Cook for a few minutes until the excess water evaporates.
3. Prepare the broth: In a large pot, boil the broth with the vegetables, bay leaf, and allspice.
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, dissolve a tablespoon of flour in a small amount of cold broth and add it to the soup, stirring constantly.
6. Finish with cream: Before serving, add the cream to the soup. Season with salt and pepper to taste.