The secret to mushroom soup: Sauté for perfection

If you dream of preparing a mushroom soup that will impress your loved ones, this recipe is perfect for you. I will share a few tips that will make your mushroom soup not only nutritious but also exceptionally aromatic and flavorful.

One of the most important steps in preparing mushroom soup is sautéing the mushrooms in a pan. By doing so, we extract their intense aroma and flavor, and the soup gains depth and character. Remember to sauté the mushrooms in butter – it best emphasizes their taste.

Ingredients:

                                              
• 1.75 pounds fresh forest mushrooms (e.g., porcini, boletes)
• 1 quart vegetable or mushroom broth
• 1 large onion
• 2 carrots
• 1 parsley root
• 1 clove of garlic
• 2 bay leaves
• 3 allspice berries
• 0.85 cups 30% cream
• 2 tablespoons butter
• Salt and 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 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, 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.