A unique and delicious mushroom soup.

Often served during Christmas Eve as a delightful alternative to borscht, mushroom soup is considered a real delicacy. My sister-in-law has perfected this recipe, and each serving inevitably prompts guests for seconds.

Mushrooms are a staple in cuisine worldwide. Although this dish is often a favorite at the Christmas Eve dining table, it's worth making year-round, especially when fresh porcini, boletus, milk-cap mushrooms, or honey fungi are available.

Undoubtedly, mushrooms form the backbone of this soup. High-quality forest mushrooms like porcini, boletus, milk-caps, chanterelles, milk-cap mushrooms, and honey fungi are preferred, yet off-season button mushrooms can be used as a reasonable substitute or combined with forest mushrooms for a deeper taste. The soup can be prepared with either dried or fresh mushrooms.

To infuse the broth with abundant flavor, my sister-in-law employs both fresh and dried mushrooms in her preparation.

Ingredients:

• Dried boletus and porcini mushrooms (2-3 tablespoons)
• Vegetable broth (approx. 0.8 gallons)
• Bay leaf
• Allspice berries
• Fresh porcini, boletus, chanterelles, or milk-cap mushrooms (approx. 1.1 pounds)
• Clarified butter
• Onion
• Garlic
• Salt and pepper
• Sugar
• Apple cider vinegar
• Sour cream
• Parsley or dill
• Thyme

Directions:

1. Place 2-3 tablespoons of dried mushrooms in a bowl, cover with water, and set aside to soak for half an hour.
2. Strain the soaked mushrooms and transfer them to a pot. Pour in 0.8 gallons of vegetable broth, then add a bay leaf and several allspice berries. Simmer on low heat for half an hour.
3. Meanwhile, clean 1.1 pounds of fresh mushrooms, cutting larger ones into bite-sized pieces.
4. In a pan, melt 2 tablespoons of clarified butter and sauté one chopped onion and two crushed garlic cloves for 5 minutes. Add the chopped mushrooms and continue to sauté for another 5 minutes.
5. Add the sautéed mushrooms to the soup pot and season with salt, pepper, 1 tablespoon of sugar, and 2-3 tablespoons of apple cider vinegar.
6. Simmer the soup on low heat for another 5 minutes.
7. Serve the soup garnished with a dollop of sour cream and a sprinkling of chopped parsley or dill. If desired, a sprig of thyme can also be added for decoration.

Complementing this mushroom soup are a variety of sides like with pasta (e.g., lasagna), croutons, or potatoes. Bon Appétit!