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Mushroom soup with pasta

Pikantne Christmas Eve Dinner Soups 90 min Medium 15 wyświetleń ~13.90 PLN - (0)
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Description

Traditional, aromatic mushroom soup with pasta is a classic Christmas dish in many Polish homes. Made with dried porcini mushrooms and fresh champignons along with root vegetables, it has a deep, forest flavor and a pleasantly golden color. The soup is clear, but it can be gently enriched with cream at the end — that's an option. It pairs perfectly with thin egg noodles or łazanki; served in elegant bowls, it looks festive, garnished with finely chopped parsley. Flavor qualities: intense umami from dried mushrooms, sweetness from cooked vegetables, a delicate hint of marjoram. Visual qualities: golden-brown broth with pieces of mushrooms and light yellow pasta, green parsley as a contrast. This dish is hearty, warming, and perfect for Christmas Eve.

Składniki (17)

Servings:
4
  • Dried porcini mushrooms 40 g
  • Fresh mushrooms 300 g
  • Carrot 1.9 szt.
  • Parsley root 1.3 szt.
  • Celeriac 80 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Butter 50 g
  • Water 2000 ml
  • Fine egg noodles 200 g
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Allspice 3 g
  • Dried marjoram 1 łyżeczka
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Parsley 1 pęczek
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~13.90 PLN (3.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Mushroom rehydration

1

Weigh the dried porcini mushrooms (40 g). Transfer them to a bowl and rinse under cold water to remove surface dust. Pour 500 ml of boiled hot (not boiling) water at a temperature of about 70°C over the mushrooms, ensuring they are completely covered. Cover the bowl with a plate and set aside for 30-40 minutes to swell. After 15-20 minutes, check — the mushrooms should be soft and enlarged; if they are still hard, let them sit longer.

Ingredients: Dried porcini mushrooms, Water
Use a large, heatproof bowl. The water should not be boiling (this can compress the aroma). If you want a stronger aroma, soak for 2–3 hours or overnight in the fridge.
2

After soaking, remove the mushrooms from the water using a slotted spoon. Strain the liquid through a fine sieve lined with cheesecloth or a paper towel to catch any sand and small impurities. Keep the strained liquid — it is very aromatic and will be the base for the broth. Cut the mushrooms into medium-sized strips or slices (about 3–5 mm).

Ingredients: Dried porcini mushrooms
Use a sieve with very fine mesh and cheesecloth to catch the sand. If you don't have cheesecloth, filter through a very fine sieve several times.

Preparing the vegetables

3

Peel the carrot (150 g), parsley root (100 g), celery (80 g), and one onion (150 g). Cut the carrot and parsley into slices about 3–4 mm thick. Dice the celery into pieces about 5 mm. Cut the onion in half and then chop it into fairly large cubes. Peel the garlic (2 cloves, 10 g) and finely chop it or press it through a garlic press.

Ingredients: Carrot, Parsley root, Celeriac, Onion, Garlic
Use a sharp knife and a cutting board. If you don't feel confident slicing the roots, first cut them in half lengthwise to create a more stable surface.

Frying mushrooms

4

In a medium skillet, heat 20 g of butter (from the prepared 50 g) over medium heat. Add the chopped rehydrated porcini mushrooms and chopped fresh mushrooms (300 g). Sauté for 7–9 minutes, stirring occasionally, until the mushrooms begin to brown and most of the water evaporates. Finally, add 1/3 of the chopped onion (about 50 g) and sauté for another 2 minutes until the onion becomes translucent. Transfer the sautéed mushrooms to a plate and set aside.

Ingredients: Dried porcini mushrooms, Fresh mushrooms, Onion, Butter
Use a pan with a diameter of 26–28 cm, preferably with a thick bottom. Do not overcrowd the pan — if necessary, fry the mushrooms in batches to ensure they brown nicely instead of steaming.

Broth

5

In a large pot (min. 4–5 l), place 1500 ml of prepared water (the remaining 500 ml was used for soaking) and the drained liquid from soaking the porcini mushrooms. Add raw, chopped vegetables: carrot, parsley root, celery, and the remaining onion (about 100 g). Into the pot, add bay leaves (2 pieces), allspice (3 pieces), and dried marjoram (2 g). Bring to a boil over high heat, then reduce the heat to low and simmer gently (small, delicate bubbles) for 35–40 minutes. The broth should take on an intense aroma of mushrooms and vegetables.

Ingredients: Water, Bay leaf, Allspice, Dried marjoram, Carrot, Parsley root, Celeriac, Onion, Dried porcini mushrooms
Use a large pot with a heavy bottom (4–5 l). Cook on low heat — a vigorous boil will make the broth cloudy. After 20 minutes, check the taste and season with salt (add about 3 g to start), and season again at the end.
6

After 35–40 minutes, remove the pot from the heat. Strain the contents through a sieve lined with cheesecloth or a fine strainer into another pot or large bowl to obtain a clear broth. Keep the vegetables and mushrooms — you can discard some of the vegetables, while some (especially the soft pieces of mushrooms) can be set aside and added back to the soup or chopped finely.

Ingredients: Carrot, Parsley root, Celeriac, Dried porcini mushrooms
Use a metal strainer and a large bowl/pot underneath. Do not crush the vegetable scraps in the strainer — if you want a clear broth, let the natural liquid pass through without pressing the sediment.

Frying mushrooms and onions

7

In the same pan where you sautéed the mushrooms, add the remaining 30 g of butter and 1 tablespoon of oil (15 g) over medium heat. Add the rest of the chopped onion and sauté for 3–4 minutes until it becomes translucent, then add the previously sautéed mushrooms and finely chopped soft pieces from soaking. Sauté together for another 3–4 minutes, stirring to combine the flavors. This will enhance the flavor of the soup.

Ingredients: Butter, Fresh mushrooms, Onion, Dried porcini mushrooms
Use the same pan to take advantage of the caramelized flavor remnants. Be careful not to burn the onion — it should be translucent, not brown.

Cooking the soup

8

Transfer the sautéed mushrooms back to the strained broth. Bring to a gentle boil and cook for 5–7 minutes to allow the mushrooms to absorb the flavor of the broth. Taste and season with salt (about 3 g remaining) and freshly ground pepper (about 2 g) to taste. If you want a more pronounced flavor, cook for an additional 5–10 minutes.

Ingredients: Dried porcini mushrooms, Fresh mushrooms, Salt, Black pepper
Cook over low heat to avoid cloudiness. Taste the broth after adding the mushrooms and season gradually.

Pasta

9

In a separate pot, bring 1.5 liters of water (you can use part of the remaining amount) to a boil with a pinch of salt. When the water is boiling, add the dry egg pasta (200 g) and cook for 5–8 minutes, stirring occasionally, until the pasta is al dente (try a piece: it should be soft but with a slight resistance in the center). Drain the pasta in a colander and briefly rinse it with hot water if the pasta is very sticky.

Ingredients: Fine egg noodles, Salt
Use a large pot with a wide surface area so the pasta has room and doesn't stick together. Cooking time depends on the type of pasta — check a sample every minute after 4 minutes.

Finishing and serving

10

On the plates, first place a portion of cooked pasta (about 50 g of dry pasta per serving, the volume will increase after cooking), and then pour hot mushroom soup with pieces of mushrooms over it. If you are using 18% cream (optional 100 g), temper it first: pour 2–3 tablespoons of hot soup into a bowl and mix vigorously, then pour the mixture back into the pot while stirring. Add freshly chopped parsley (optional) and possibly a piece of butter on top. Serve immediately, while still hot.

Ingredients: Fine egg noodles, 18% cream, Parsley, Butter
To avoid curdling the cream, always temper it. Use nice, shallow soup bowls to beautifully display the ingredients. Additionally, you can add chopped parsley for freshness.

Final tips

11

Before serving, taste the soup again and season with salt and pepper if necessary. Store the remaining soup in the refrigerator in an airtight container for up to 3 days. After cooling, the mushroom flavor may deepen further.

Ingredients: Salt, Black pepper
If the soup is too intense, you can add a bit of boiled water or a little cream. Do not freeze the soup if it contains cream — it may separate.

Fun Fact

💡

The tradition of serving mushroom soup on Christmas Eve comes from Poland and Slavic countries, where dried mushrooms were the only source of forest aroma in winter. Dried porcini mushrooms add an intense 'umami' to the dish that fresh mushrooms cannot replace.

Best for

Wigilia Świąteczny obiad Rodzinne spotkanie zimą

Tips

🍽️ Serving

Serve the soup in deep, heated bowls. The pasta can be served in a separate bowl so everyone can take as much as they want, which prevents the pasta from becoming soggy. Temper the cream before adding it, and add the parsley just before serving.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 3 days. Reheat slowly over low heat, possibly adding a little water. If the soup was thickened with cream, reheat very gently, stirring to prevent curdling.

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