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Mushroom soup with pasta

Pikantne Soups Dinners 90 min Medium 13 wyświetleń ~14.19 PLN - (0)
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Description

Aromatic mushroom soup with pasta is a classic of Polish cuisine – a combination of the intense flavor of dried porcini mushrooms and fresh champignons with a delicate, slightly creamy broth. Perfect for New Year's Eve 2025 as a warming appetizer before the main course or as a hearty option for a late evening. The soup has a deep, forest note thanks to the soaked porcini and a velvety texture due to a small amount of roux and cream. Served with al dente pasta, it looks rustic and elegant – it's worth seasoning with fresh parsley and optionally sprinkling with grated Parmesan for a salty-umami contrast.

Składniki (19)

Servings:
4
  • Dried porcini mushrooms (dried forest mushrooms) 20 g
  • Water for soaking and cooking 1200 ml
  • Fresh mushrooms 300 g
  • Onion 1 szt.
  • Carrot root 1 szt.
  • Parsley root 1 szt.
  • Celery root 0.4 szt.
  • Butter 40 g
  • Rapeseed oil 15 g
  • Wheat flour 20 g
  • Dry pasta (elbow macaroni or small shells) 200 g
  • 18% cream 150 ml
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground black pepper 2 szczypty
  • Bay leaf 13.3 szt.
  • Allspice 2 g
  • ✨ Opcjonalne
  • Parsley (optional) 0.5 pęczek
  • Parmesan (optional, for serving) 30 g
💰 Szacowany koszt dania: ~14.19 PLN (3.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the broth

1

Soak the porcini mushrooms: place 20 g of dried porcini mushrooms in a medium bowl and pour 400 ml of very warm (not boiling) water from a jug or kettle over them. Cover the bowl with a plate and set aside for 25–30 minutes, until the mushrooms soften and release their intense aroma. After soaking, strain the liquid through a fine sieve lined with cheesecloth or a fine mesh strainer into another container, reserving the liquid (this will be the soup base). Cut the mushrooms into smaller pieces — if they are small, just cut them in half; larger ones should be sliced into strips.

Ingredients: Dried porcini mushrooms (dried forest mushrooms), Water for soaking and cooking
Use a heat-resistant bowl and a fine sieve or cheesecloth. Do not pour out the soaking liquid — it is a concentrated mushroom broth. If the mushrooms are still firm after 30 minutes, extend the soaking time by 10–15 minutes.

Preparing the vegetables

2

Peel and finely chop the onion (150 g), carrot (100 g), parsley root (80 g), and celery (80 g). Dice the onion, and grate or finely chop the carrot and the other roots (about 0.5 cm). Finely chop the garlic (10 g – 2 cloves) or press it through a garlic press.

Ingredients: Onion, Carrot root, Parsley root, Celery root, Garlic
Use a sharp knife and a cutting board. Even, fine chopping of vegetables will ensure even sautéing — avoid large pieces that will be tougher after cooking.

Sautéing

3

In a large pot (capacity 3–4 l), heat 15 g of rapeseed oil and add 40 g of butter over medium heat. When the butter melts and starts to foam slightly, add the chopped onion. Sauté for 5–6 minutes, stirring every 30–40 seconds, until the onion becomes translucent and slightly golden. Add the carrot, parsley, and celery, and sauté together for 6–8 minutes until the vegetables soften (they should be tender but not mushy). Two minutes before the end, add the chopped garlic and stir.

Ingredients: Rapeseed oil, Butter, Onion, Carrot root, Parsley root, Celery root, Garlic
Use a large, wide pot or pan with a bottom diameter of 24–26 cm, so the vegetables sauté rather than steam. Stir with a wooden spoon. Do not burn the garlic — it will add bitterness.

Roux and soup base

4

Reduce the heat to medium-low and add 20 g of all-purpose flour directly to the pot with the sautéed vegetables. Stir quickly with a wooden spoon for 1.5–2 minutes to cook out the raw taste of the flour (it should slightly glaze and become creamy). Then, slowly pour the strained broth from soaking the porcini mushrooms (about 400 ml) and an additional 800 ml of fresh water into the pot — pour in a thin stream while stirring to avoid lumps. Add bay leaves (4 g, about 2 leaves) and allspice (2 g).

Ingredients: Wheat flour, Water for soaking and cooking, Bay leaf, Allspice
Use a whisk or wooden spoon to thoroughly distribute the flour. If lumps form, pour some of the hot liquid into a separate cup, mix the lumps with it, and pour back in.

Cooking the soup

5

Add the chopped, soaked porcini mushrooms and 300 g of fresh mushrooms sliced into pieces to the pot. Bring to a gentle boil, reduce the heat, and simmer on very low for 18–22 minutes, slightly covered, to allow all the flavors to meld. During cooking, skim off any foam and sediment with a slotted spoon, if it appears.

Ingredients: Dried porcini mushrooms (dried forest mushrooms), Fresh mushrooms
Use a kitchen timer. The soup should only simmer gently — a strong boil will break the delicate vegetables and make the soup cloudy.

Cooking Pasta

6

In a separate large pot, bring 2–2.5 liters of water to a boil. Add a pinch of salt (about 5 g) and pour in 200 g of pasta. Cook according to the package instructions for 7–9 minutes (for small pasta) until al dente — it should have a slight bite in the center. After cooking, drain the pasta and briefly rinse it with hot water to prevent it from sticking.

Ingredients: Dry pasta (elbow macaroni or small shells), Salt
Use a large pot so the pasta has room to move. Cook the pasta just before serving the soup, so it is hot and al dente. Do not add oil to the water, as it will make it difficult to combine the pasta with the soup later.

Finishing the soup

7

Turn off the heat under the soup. Remove the bay leaves and allspice (if you haven't removed the seeds). Season the soup with salt (an additional approx. 1 g if needed) and 2 g of ground black pepper to taste. To add cream without curdling, transfer 3–4 tablespoons of hot soup to a small bowl, add 2 tablespoons of cream (approx. 30 g), and mix until you have a smooth, warm emulsion (tempering). Then, slowly pour this mixture into the pot with the soup, stirring. Heat on very low heat for 2–3 minutes (do not bring to a vigorous boil) until the soup becomes slightly creamy.

Ingredients: 18% cream, Salt, Ground black pepper
Use a metal spoon for mixing. Tempering the cream will prevent it from curdling. If you want a thicker consistency, you can blend part of the cream with part of the soup and pour it back in.

Serving

8

In each bowl, place a portion of cooked pasta (about 50 g of dry pasta per serving = approximately 125 g after cooking). Pour hot mushroom soup over the pasta. Sprinkle with finely chopped parsley (15 g - optional) and possibly freshly grated Parmesan (30 g for the whole pot - optional). Serve immediately hot.

Ingredients: Dry pasta (elbow macaroni or small shells), Parsley (optional)
Use deep soup plates or bowls with a capacity of at least 400–500 ml. Additionally, you can add a teaspoon of lemon juice to each serving for freshness, if someone likes a sour note.

Fun Fact

💡

In Polish tradition, mushroom soups are particularly valued on holiday tables and during chilly winter gatherings — dried mushrooms were once one of the few ways to preserve forest aromas for longer.

Best for

Sylwester 2025 zimowe kolacje spotkania w gronie przyjaciół

Tips

🍽️ Serving

Serve the soup very hot, and it's best to prepare the pasta separately and add it to the bowls just before pouring in the soup — this will prevent the pasta from becoming soggy. For an aesthetic presentation, use chopped parsley and thin shavings of grated Parmesan. For a richer version, you can add crispy fried pieces of bacon or garlic croutons.

🥡 Storage

Store the soup in a sealed container in the refrigerator for up to 2 days. Do not store with pasta — the pasta will become mushy. When reheating, warm the soup slowly over low heat, adding a little water or broth if it has thickened. Temper the cream again if you are adding it after reheating.

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