Fresh mushroom soup: A seasonal delight with rich tradition

Mushroom soup is most often associated with Christmas and is usually made with dried mushrooms, preferably porcini. Fresh mushroom soup might be less popular, but it's a recipe worth knowing during the season. I got this recipe from my aunt, who makes it masterfully.

You don't need much to cook a delicious mushroom soup. Fresh mushrooms are, of course, the most important ingredient—preferably a mix of different types. This way, the dish has a more varied and deep flavor. That's why it's good to have bay boletes, porcini, brown birch boletes, a few chanterelles, and slippery jacks. It's the perfect soup to make after returning from mushroom picking, especially since you can use not only the caps but also the stems of the mushrooms.

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 flavor.

This soup tastes great with chopped parsley or dill. If you want it to be more filling, you can serve it with small pasta. For a mushroom soup with an Italian twist, try adding olive oil, such as garlic-flavored, and croutons with cheese.

Ingredients:

                        
• 1.75 lbs of fresh forest mushrooms (e.g., porcini, bay boletes)
• 1 quart 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 and pepper to taste
• Optional: a tablespoon of all-purpose 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 to a boil with vegetables, bay leaves, 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, mix a tablespoon of flour in a small amount of cold broth and add to the soup, stirring constantly.
6. Cream: before serving, add cream to the soup. Season with salt and pepper to taste.
7. Serve with finely chopped greens.