The secret to mushroom soup: Sauté for perfection

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.