Recipe for: Creamy wild mushroom soup with pasta (Halloween touch) - photo 1
← Recipes

Recipe for: Creamy wild mushroom soup with pasta (Halloween touch)

Spicy Soups halloween 75 min Medium 0 views ~15.38 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Aromatic, slightly creamy soup made from wild mushrooms with pieces of homemade pasta — a combination of forest umami with the delicacy of cream and fresh herbs. This dish is inspired by the Polish tradition of mushroom foraging, with the addition of seasonal pumpkin as an optional "Halloween" touch: roasted pumpkin adds color and sweetness, contrasting with the earthy flavor of the mushrooms. The soup has a pleasant, thick consistency, looks great on a Halloween table in deep bowls, garnished with parsley or thyme leaves. It works wonderfully as an appetizer at a party or a warming dinner on an autumn evening.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wild mushroom 500 g
  • Onion 1 pcs (~150 g)
  • Carrot 1.3 pcs (~100 g)
  • Garlic 3 clove (~15 g)
  • Butter 50 g
  • Rapeseed oil 15 g
  • Vegetable broth 1000 ml
  • Egg noodles 200 g
  • Sour cream 200 g
  • 🌿 Spices
  • Thyme 2 g
  • Black pepper 4 pinch (~2 g)
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • Pumpkin 300 g
  • Parsley 1 bunch (~30 g)
💰 Estimated dish cost: ~15.38 PLN (3.84 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Clean the mushrooms: do not rinse them under running water (they will lose their aroma). Use a soft brush or a damp paper towel and gently remove the dirt from the caps and stems. Cut larger mushrooms into slices about 5-7 mm thick, and leave smaller ones whole. If you are using frozen mushrooms, thaw them slowly in the refrigerator and drain any excess water.

Ingredients: wild mushroom
Use a small vegetable brush or cloth. Do not peel the thin layer of the porcini cap — that's where the flavor is. A common mistake: rinsing mushrooms too vigorously, which dilutes the flavor of the soup.
2

Peel the onion and chop it into small cubes: cut it in half, lay it flat and slice it into thin strips, then cut across. Peel the carrot and slice it into rounds or half-moons about 3-4 mm thick. Peel the garlic and finely chop it.

Ingredients: Onion, Carrot, Garlic
Use a sharp chef's knife and a cutting board. Small, even pieces will ensure that the vegetables sauté and soften evenly.

If you are using pumpkin (optional)

3

If you want to add a Halloween touch: preheat the oven to 200°C. Cut the pumpkin in half, scoop out the seeds with a spoon, and cut into pieces with the skin on (Hokkaido can be roasted with the skin). Drizzle with 1 tablespoon of rapeseed oil and sprinkle with a little salt. Bake on a baking sheet skin side down for 25-30 minutes until the flesh is soft and slightly browned. After baking, blend into a smooth puree and set aside.

Ingredients: Pumpkin, Rapeseed oil, Salt
Use a baking tray lined with parchment paper. If you don't have an oven, you can sauté the pumpkin in a pan and simmer it until soft.

Sautéing

4

In a large pot (about 4-5 l), heat the butter with the rapeseed oil over medium heat. When the butter melts and starts to sizzle slightly, add the onion and sauté for 5-7 minutes until it becomes translucent and slightly golden. Add the carrot and sauté for another 4 minutes. Finally, add the chopped garlic and sauté for 30-45 seconds — be careful not to burn it.

Ingredients: Butter, Rapeseed oil, Onion, Carrot, Garlic
The best pot is a heavy steel or cast iron pot with a capacity of 4-5 l. Use a wooden spatula. You will recognize the readiness of the onion by its translucent structure and slightly golden color.

Frying mushrooms

5

Add the prepared mushrooms to the pot and increase the heat to medium-high. Sauté the mushrooms for 6-8 minutes, stirring occasionally, until most of the moisture evaporates and the mushrooms are lightly browned. If the mushrooms release a lot of juice, continue sautéing for a few more minutes until the liquid nearly evaporates — this is important for concentrating the flavor.

Ingredients: wild mushroom
Use a wide skillet or pot so that the mushrooms have contact with the hot surface and do not steam. A common mistake: frying on too small a surface causes steaming instead of browning.

Flavor breakdown

6

Sprinkle with thyme and 1/2 teaspoon of salt (from the total of 5 g) and freshly ground pepper. Mix and sauté for 30 seconds to allow the spices to release their aroma. Then pour in warm vegetable broth (1000 ml) and bring to a gentle boil.

Ingredients: Thyme, Salt, Black pepper, Vegetable broth
Use warm broth (not straight from the fridge) — this will shorten the cooking time and help evenly release the flavors. If you don't have a measuring cup, a cup is about 250 ml.

Cooking

7

Reduce the heat to medium and cook the soup for 20-25 minutes with the lid slightly ajar — the vegetables should be very soft and the flavors concentrated. After 15 minutes, taste and season with salt to taste (the remaining teaspoons of salt).

Ingredients: Vegetable broth
Maintain a gentle simmer — boiling too hard will break the delicate structure of the mushrooms. Check every 5 minutes.

Pasta

8

In the meantime, bring another pot of salted water (about 1 1/2 l) to a boil. Add the egg noodles and cook according to the package instructions (usually 6-8 minutes) until al dente. Drain the noodles and set aside. If you plan to serve portions immediately, keep the noodles in a bowl with a little oil to prevent them from sticking together.

Ingredients: Egg noodles, Salt
Use a large pot with plenty of water — the pasta won't stick together. Drain with a fork, do not rinse with cold water (it removes the starch needed to bind the soup with the pasta).

Whitening and combining

9

You can leave the soup with pieces of mushrooms or partially blend it: if you want a creamy consistency, remove about 1/3 of the soup to a blender and blend until smooth, then pour it back in. Slowly add the cream (200 ml) while stirring and heat on very low heat for 2-3 minutes, without letting it boil (the cream may curdle). Taste and season with a final pinch of salt and pepper.

Ingredients: Sour cream
If you don't have a blender, you can mash some of the vegetables with a potato masher. If you are using yogurt instead of cream, lower the temperature and add it at the end, stirring to prevent curdling.

Assembly and serving

10

In the bottom of a deep bowl, place a portion of pasta (about 50 g dry per person). Ladle the soup over the pasta so that it is partially covered. If you prepared pumpkin puree, add 1-2 tablespoons of puree in the center of the soup as a decorative orange swirl. Sprinkle with chopped parsley or fresh thyme leaves.

Ingredients: Egg noodles, Pumpkin, Parsley
Use a ladle and a large spoon for an aesthetic serving. Additionally, you can add parsley or crushed garlic butter croutons for texture.

Servings and storage

11

Serve hot. For a Halloween tasting, you can arrange a 'spiderweb' shape on the surface with creamy pumpkin puree or a few drops of oil. The soup can also be served in small bread bowls for visual effect.

Ingredients: Egg noodles, Pumpkin, Parsley
Use deep bowls with a diameter of 18-22 cm. The hot soup penetrates the pasta — add the pasta just before serving if you want it to stay firm longer.

Fun Fact

💡

In Polish cuisine, mushroom soups have a long tradition — they often appear on the Christmas Eve table as a signal of autumn. Adding pumpkin is a modern twist that combines the local mushroom season with a popular Halloween element in the USA.

Best for

halloween jesienny obiad przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve with crispy garlic croutons or homemade bread. For a Halloween effect, add a few drops of pumpkin puree in the center and gently swirl with a toothpick to create a pattern. Serve immediately after adding the pasta to keep it al dente.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 3 days. It's better to store the pasta separately and add it before serving. For reheating, use a saucepan over low heat, and optionally add a few tablespoons of broth to restore the consistency; do not allow it to boil vigorously after adding the cream.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Tacos with black beans and avocado 60 min

Tacos with black beans and avocado

Main dishes
Pasta with roasted pepper sauce (Halloween twist) 60 min

Pasta with roasted pepper sauce (Halloween...

Main dishes
Baked Potatoes in the Shape of Ghosts 75 min

Baked Potatoes in the Shape of Ghosts

Additions
Black Lentil Salad with Roasted Pumpkin (Halloween) 50 min

Black Lentil Salad with Roasted Pumpkin (H...

Additions
Couscous with pumpkin and cranberries (Halloween side dish) 60 min

Couscous with pumpkin and cranberries (Hal...

Additions
Green beans in creamy garlic sauce (Halloween) 35 min

Green beans in creamy garlic sauce (Hallow...

Additions

Recipe Categories

Soups
Soups in: halloween

Soups that will warm you up and surprise you with their appearance and flavor.

See all recipes in this category
halloween
halloween

Halloween is a time when culinary traditions take on a dark and mysterious character. It's an opportunity for fun, creativity, and experimentation in the kitchen, where dishes take on unusual forms. In many countries, children dressed as ghosts and monsters run from door to door collecting candy,...

See all recipes in this category
Advertisement