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Creamy porcini mushroom soup with juniper and thyme - photo 1
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Creamy porcini mushroom soup with juniper and thyme

Christmas Eve Soups Soups Christmas Dishes 75 min Medium 12 wyświetleń ~18.72 PLN - (0)
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Description

Velvety and essential cream soup made from dried porcini mushrooms is the quintessence of Polish Christmas Eve in a modern edition. Its deep, earthy flavor comes from the highest quality dried mushrooms, which for centuries have been a symbol of forest wealth on winter tables. The aroma of the dish is enriched with a subtle, forest note of juniper and fresh thyme, transporting us right into the heart of a winter forest. The soup has a perfectly smooth, creamy texture thanks to the addition of cream, and its beautiful beige-brown color serves as an elegant decoration on the Christmas table. Served hot, garnished with fresh parsley and optionally a few drops of truffle oil, it becomes a sophisticated and warming start to the festive dinner. This dish combines tradition with elegance, perfect for celebrating special moments.

Składniki (13)

Servings:
4
  • Dried porcini mushrooms 50 g
  • Vegetable broth 1200 ml
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Parsley root 1 szt.
  • Butter 30 g
  • 30% cream 150 ml
  • Fresh thyme 6 g
  • 🌿 Przyprawy
  • Juniper berries 5 szt.
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Truffle oil 5 g
  • Parsley 0.3 pęczków
💰 Szacowany koszt dania: ~18.72 PLN (4.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of mushrooms and vegetables

1

Start by preparing the mushrooms. Place the dried porcini mushrooms in a sieve and rinse them thoroughly under cold running water to remove any sand or forest debris. Then transfer the mushrooms to a bowl and pour about 500 ml of boiling water over them. Cover the bowl with a plate and set aside for at least 30 minutes to allow the mushrooms to swell and soften. Do not discard the soaking water – it is the essence of flavor!

Ingredients: Dried porcini mushrooms
This is a key step that builds depth of flavor in the soup. Use a glass or ceramic bowl. After soaking, the mushrooms should be soft and pliable. The water will take on a dark brown color and an intense aroma.
2

While the mushrooms are soaking, prepare the vegetables. Peel the onion, carrot, and parsley root. Use a sharp chef's knife to chop all the vegetables into small, even cubes about 0.5 cm on each side. Even cutting will ensure that the vegetables cook at the same time.

Ingredients: Onion, Carrot, Parsley root
For peeling vegetables, a peeler will be the most convenient. Place the vegetables on a stable cutting board to avoid slipping with the knife. The finer you chop the vegetables, the faster they will cook and the easier it will be to blend the soup into a smooth cream.

Cooking the soup

3

In a large pot with a thick bottom (about 3-4 liters capacity), melt the butter over medium heat. When the butter starts to foam, add the diced onion. Sauté for about 5-6 minutes, stirring frequently with a wooden spoon, until the onion becomes translucent and soft but not browned. Then add the chopped carrot and parsley, and sauté for another 5 minutes until the vegetables are slightly softened.

Ingredients: Butter, Onion, Carrot, Parsley root
Use a heavy-bottomed pot to ensure even heat distribution and prevent the vegetables from burning. Don't rush this step – slowly sautéing the vegetables in butter brings out their natural sweetness.
4

Remove the soaked mushrooms from the water, gently squeezing them (save the water!). Chop the mushrooms into smaller pieces and add them to the pot with the vegetables. Sauté everything together for 2-3 minutes to combine the flavors. Carefully pour the mushroom water into the pot, leaving the last tablespoon of liquid in the bowl where sediment may have settled. Gently crush the juniper berries with the flat side of a knife and add them to the soup along with the thyme sprigs. Finally, pour in the entire vegetable broth.

Ingredients: Dried porcini mushrooms, Vegetable broth, Juniper berries, Fresh thyme
Pouring the water from the mushrooms through a fine sieve or cheesecloth will ensure that no sand gets into the soup. Crushing the juniper is important to release its aromatic oils.
5

Increase the burner power and bring the soup to a boil. As soon as it starts boiling, immediately reduce the heat to the minimum, so that the soup only gently 'flickers'. Cover the pot with a lid, leaving a small gap, and cook for about 30 minutes. After this time, the vegetables and mushrooms should be very soft.

Slow cooking allows the flavors to meld without losing their aroma. Cooking too vigorously can cause the broth to become cloudy.

Final touches

6

Remove the pot from the heat. Using tongs or a slotted spoon, remove the thyme sprigs and juniper berries from the soup. Use an immersion blender and immerse it in the soup. Blend until smooth and creamy, moving the blender around the entire pot. This may take 2-3 minutes. Make sure there are no lumps.

Exercise caution when blending hot soup to avoid burns. Always start at the lowest speed of the blender. If you are using a jug blender, fill it no more than halfway and cover it with a lid, leaving a small opening for steam to escape (cover it with a folded kitchen towel).
7

Place the pot with the blended soup back on low heat. In a small bowl, mix the cream with one ladle of hot soup - this process is called tempering. Then slowly pour the tempered cream into the pot, constantly stirring the soup with a whisk. Heat for 2-3 minutes, but do not let it come to a boil. Finally, season the soup with salt and freshly ground black pepper to taste.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony
Tempering the cream is crucial to prevent it from curdling in the hot soup. Whisking will help perfectly combine the cream with the soup. After adding the cream, the soup should not boil anymore, as it will lose its velvety texture.
8

Pour the hot soup into warmed bowls or cups. Garnish each serving with chopped parsley. Additionally, to enhance the aroma, you can drizzle a few drops of truffle oil on top of the soup. Serve immediately.

Ingredients: Truffle oil, Parsley
Heating the bowls (e.g., by pouring hot water into them for a moment) will help the soup maintain its temperature longer. The soup tastes great with croutons, profiteroles, or traditional noodles.

Fun Fact

💡

Mushroom soup is one of the twelve traditional dishes of the Polish Christmas Eve. The use of dried mushrooms stemmed from the fact that fresh ones were unavailable in winter, and the drying process not only preserved them but also intensified their flavor and aroma, making the soup incredibly rich.

Best for

Wigilia Elegancka kolacja Jesienny lub zimowy obiad Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve the soup very hot, in deep bowls or elegant soup cups. It pairs perfectly with small croutons rubbed with garlic, cream puffs, or traditional noodles. For an extra touch, you can place a few sprigs of fresh thyme on top.

🥡 Storage

Soup can be stored in the refrigerator in an airtight container for up to 3 days. Reheat over low heat, avoiding boiling, to prevent the cream from curdling. The soup can also be frozen, but it's best to do this BEFORE adding the cream. After thawing, it should be heated and only then tempered and the cream added.

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