Recipe for: May Day Mushroom Soup with Potatoes - photo 1
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Recipe for: May Day Mushroom Soup with Potatoes

Pikantne Soups May Day 75 min Medium 6 wyświetleń ~42.08 PLN * - (0)
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Description

Creamy rustic mushroom soup with chunks of potato and a mix of fresh mushrooms and aromatic dried porcini. This is a classic Polish soup in a modern version — the intense, forest aroma of mushrooms is balanced by the mildness of the potato and a delicate, slightly tangy finish from sorrel (optional). Perfect for a May Day outdoor lunch: it warms you up, smells of the forest, and looks beautiful in handmade bowls topped with parsley. Serve with a slice of country bread or a roll, and you can add a spoonful of cream for creaminess. The soup has a rich texture — pieces of mushrooms and potatoes — and a distinct but not overwhelming flavor. Great as a first course for a family picnic or a weekend lunch.

Ingredients Used

Ingredients (20)

Servings:
4
  • Porcini mushroom 25 g
  • Mushrooms 400 g
  • Potatoes 6 szt. (~900 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Carrot 1.3 szt. (~100 g)
  • Celery 80 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • Wheat flour 20 g
  • Vegetable broth 1500 ml
  • Sour cream 200 g
  • 🌿 Przyprawy
  • Thyme 2 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 2 szt. (~2 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Sorrel 60 g
  • Country bread 400 g
💰 Szacowany koszt dania: ~42.08 PLN (10.52 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Pour the chanterelles into a bowl and cover with 250-300 ml of warm (not hot) water. Let sit for 30 minutes, stirring occasionally to help release the flavor. After soaking, strain through a fine sieve to catch any sand and sediment; set the soaking liquid aside — after straining through cheesecloth, it can be added to the soup for flavor.

Ingredients: porcini mushroom
Use a glass or ceramic bowl and a fine sieve or cheesecloth. If there is a lot of sand at the bottom after 30 minutes, rinse the mushrooms briefly under running water and drain again. This is a crucial step for the cleanliness of the soup.

Mise en place

2

Peel the potatoes (if they are young, you can leave the skin on), and cut them into cubes about 1.5 cm on each side. Peel the onion and chop it into small cubes. Peel the carrot and celery, and cut them into small cubes. Clean the mushrooms with a damp cloth and slice them. Finely chop the garlic. Very finely chop the parsley.

Ingredients: Onion, Carrot, Celery, Garlic, Parsley
Use a sharp chef's knife and a cutting board. Evenly sized vegetable pieces will ensure even cooking. If you're unsure about the size of the potato cubes, 1.5 cm is a safe size.

Frying

3

In a large pot (at least 3-4 l), heat the butter together with the rapeseed oil over medium heat. Add the onion and sauté for 4-5 minutes until the onion becomes translucent and slightly golden. Add the carrot and celery, and sauté for another 3-4 minutes. Add the garlic and sauté for 30 seconds — it should be fragrant, not burnt.

Ingredients: Butter, Rapeseed oil, Onion, Carrot, Celery, Garlic
The best pot is a heavy enameled or stainless steel one with a capacity of at least 3 l. Use a wooden spoon to gently scrape the browned bits from the bottom of the pot — this builds flavor.

Frying mushrooms

4

Increase the heat to medium-high and add the chopped mushrooms. Sauté for 6-8 minutes uncovered, stirring every 1-2 minutes, until the mushrooms release their water and lightly brown. Add the soaked porcini (drained) and mix, sauté for another 2 minutes.

Ingredients: porcini mushroom
Do not overcrowd the pot — if needed, sauté the mushrooms in batches so they brown instead of steaming. Use a wide spatula to turn the slices evenly.

Roux

5

Reduce the heat to medium. Add the flour to the pot and stir for 1-2 minutes until the flour lightly takes on color — this is a delicate roux that will thicken the soup. Be careful not to let the flour brown too much.

Ingredients: Wheat flour
Use a whisk or wooden spoon. Cook for 1-2 minutes to remove the raw taste of the flour. This is important for a smooth, non-raw flour note in the soup.

Cooking

6

Slowly pour the vegetable broth into the pot, starting with 200-300 ml, stirring vigorously to avoid lumps, then add the rest of the broth and (optional) the drained water from soaking the porcini mushrooms. Add the chopped potatoes, bay leaf, allspice, and thyme. Bring to a boil, reduce the heat, and simmer for 20-25 minutes until the potatoes are soft (check with a fork).

Ingredients: Vegetable broth, Bay leaf, Thyme
Gradually pour in the liquid and stir from the bottom of the pot to dissolve the roux. Cook over low heat — a vigorous boil can break the potatoes into mush. Check the softness of the potato with a fork: it should pierce easily.

Seasoning

7

After cooking, remove the bay leaf and allspice. Taste the soup and season with salt and black pepper to taste. If the soup is too mild, add some of the water used for soaking the porcini mushrooms (after straining through cheesecloth) to enhance the flavor.

Ingredients: Salt, Black pepper, porcini mushroom
Season gradually — you can always add more salt, but it's hard to remove it. Use a teaspoon to measure the salt.

Whitening and finishing

8

To add cream without curdling: take 3-4 tablespoons of hot soup into a small bowl, mix with the cream (tempering), and then slowly pour it back into the pot, stirring. Heat for 2-3 minutes over low heat — do not allow it to boil vigorously. Finally, add chopped parsley and, if using, chopped sorrel — mix and remove from heat.

Ingredients: Sour cream, Parsley, sorrel
Use a metal spoon or whisk when tempering the cream. If the cream starts to curdle, immediately remove from heat and slowly add more hot soup while stirring.

Serving

9

Serve the soup hot in bowls, sprinkled with fresh parsley, optionally topped with a piece of sorrel for contrast and a slice of country bread on the side. If you like, place a bowl of additional mushrooms sautéed in butter next to it.

Ingredients: Parsley, country bread, sorrel
Use deep ceramic plates for a rustic look — it will also make it easier to eat outdoors during the May holiday. Additionally, you can serve garlic butter with the bread.

Fun Fact

💡

The water from soaking dried porcini mushrooms has long been used in Polish cuisine as a natural flavor enhancer for soups and sauces — housewives always made sure to strain it to avoid adding sand.

Best for

Majówka Weekendowy obiad Rodzinny piknik

Tips

🍽️ Serving

Serve the soup hot in clay bowls. Add thickly sliced country bread or a roll, a spoonful of sour cream on top, and fresh parsley. For a picnic version, pack the soup in a thermos and serve with slices of bread and a bowl of fresh herbs.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. When reheating, warm slowly over low heat, optionally adding a little water or broth. It's better to add fresh cream when reheating to avoid curdling.

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