Monster Swamp Soup (Mushroom Soup for Kids) - photo 1
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Monster Swamp Soup (Mushroom Soup for Kids)

Soups For Kids Kids' Lunches 60 min Easy 43 wyświetleń ~36.12 PLN * - (0)
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Description

Creamy mushroom soup served in a fun, "monster" form — thick, delicate, and slightly sweet thanks to the carrot, with a distinct yet mild mushroom aroma. The recipe combines dried porcini (for deep umami flavor) with button mushrooms for texture, and part of the soup is blended until smooth to make it easier for children to eat, while some is left chunky as 'monster eyes'. This dish is perfect for winter lunches for little ones: it warms, provides vegetables and gentle protein, and pairs well with dark bread, croutons, or a dollop of yogurt. Easy to prepare with readily available ingredients; it can be blended to smoothness or left slightly chunky according to the child's preference.

Ingredients Used

Ingredients (14)

Servings:
4
  • Porcini mushroom 20 g
  • Onion 1 szt. (~150 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 150 g
  • Potatoes 2 szt. (~300 g)
  • Butter 30 g
  • Wheat flour 20 g
  • Vegetable broth 1000 ml
  • Sour cream 100 g
  • Mushrooms 400 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • Natural yogurt 100 g
💰 Szacowany koszt dania: ~36.12 PLN (9.03 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Place 20 g of dried porcini mushrooms in a medium bowl. Pour 200 ml of hot (not necessarily boiling) water over them and set aside for 20-30 minutes until they soften and release their aroma. After 20 minutes, the mushrooms should be flexible and easy to separate with your fingers. Strain the water through a fine sieve or cheesecloth, reserving the broth (it has a lot of flavor) — do not pour it directly into the soup, but use it gradually with the stock.

Use a glass or ceramic bowl. If the mushrooms are still tough after 30 minutes, extend the soaking to 40 minutes. Do not discard the broth — it is an important ingredient for flavor.
2

After draining, finely chop the soaked porcini into pieces about 3-5 mm. If they are very large, remove the tough ends. Set aside some mushrooms (about 6-8 slices of button mushrooms or 2-3 tablespoons of porcini) whole for fun (they will be the 'monster's eyes').

Use a sharp knife and a cutting board. Set aside some mushrooms in a separate dish for decoration at the end.

Vegetables

3

Peel 150 g of onion and chop it into small cubes (about 5 mm). Peel 200 g of carrot and grate it on a coarse grater or cut it into small cubes. Peel 150 g of celery root and cut it into small cubes. Peel 300 g of potatoes and cut them into cubes of about 1 cm — this will help them cook faster. In total, chopping should take 8-12 minutes.

Use a sharp chef's knife and a cutting board with a non-slip base. It's best to grate the carrot on a coarse grater if you want the soup to be smoother.

Frying

4

In a large pot with a capacity of 3–4 liters, heat 30 g of butter over medium heat (about 1–2 minutes). Add the chopped onion and sauté, stirring with a wooden spoon for 4–5 minutes, until the onion becomes translucent and lightly golden (it should be soft and clear, not brown).

The best is a pot with a thick bottom (diameter 20–24 cm). Use a wooden spoon to avoid scratching the vessel.
5

Add the chopped porcini mushrooms and 400 g of chopped champignons to the sautéed onions. Fry, stirring, for 5–7 minutes, until most of the water evaporates and the mushrooms are lightly browned. Season gently with a pinch of salt to draw out moisture and enhance the flavor.

Fry over medium heat — too high a temperature will cause burning instead of evaporating the water. If the mushrooms release a lot of water, raise the heat temporarily to evaporate it.

Stewing vegetables

6

Add the carrot and celery to the pot, mix, and sauté together for 3–4 minutes until the vegetables are slightly softened. Then sprinkle 20 g of wheat flour evenly over the surface and stir vigorously for 1–2 minutes to eliminate the raw smell of the flour — the mixture should thicken slightly but not take on a dark color.

Use a whisk or wooden spoon to mix the flour well with the vegetables. Do not fry for too long, as the roux will become floury and change the taste.

Cooking

7

Slowly pour 1000 ml of vegetable broth into the pot, stirring constantly to avoid lumps. Also add the reserved porcini broth (about 100–150 ml) gradually — start with half and add more as needed to control the intensity of the flavor. Add the chopped potatoes. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes and carrots are completely soft (you can check with a fork).

Use a ladle and stir from the bottom to prevent the roux from burning. If the soup is too thick, add a little more water or broth.

Blending

8

Turn off the heat. Remove 1–2 large tablespoons of coarser pieces of mushrooms and vegetables from the pot (these will be the 'eyes' and bits of the swamp). Blend the rest of the soup with an immersion blender until smooth, without large lumps — blend in short bursts for 1–2 minutes until you achieve a thick, velvety consistency. If you don't have an immersion blender, pour part of the soup into a countertop blender in batches.

Use an immersion blender with up-and-down motions to avoid splattering the hot soup. If you want the soup to be more 'chunky', blend for a shorter time, leaving some small textures.

Finishing

9

Temper 100 g of sour cream: pour 2 ladles of hot soup into a small bowl, mix vigorously with the sour cream, and then pour the mixture back into the pot, stirring. Season to taste with 2–3 pinches of salt and 1 pinch of black pepper — try a small amount first, keeping in mind that the soup for children should be mild. Heat for another 1–2 minutes over low heat, do not bring to a boil after adding the sour cream.

Tempering prevents the cream from curdling. Use a ladle and a wooden spoon for stirring. If the soup is too sour or has a strong mushroom flavor, add 1–2 tablespoons of natural yogurt (optional).

Serving

10

On the plates, serve the smooth soup. In the center, make a slight indentation and place the reserved whole mushroom slices as the 'monster's eyes'. Decorate with a teaspoon of natural yogurt (optional) and sprinkle with finely chopped dill. Serve with dark bread or small croutons — children can 'play' with the eyes before eating the soup.

Use wide soup plates (diameter 20–24 cm) so that the decoration is visible. Additionally, you can prepare small croutons cut into the shape of pebbles, which will add some fun.

Fun Fact

💡

Traditional Polish mushroom soups are based on dried mushrooms, which in ancient times were the only way to store forest harvests for a longer period. Soaking porcini mushrooms releases a deep aroma that is the foundation of many winter dishes.

Best for

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Tips

🍽️ Serving

Serve the hot soup immediately after preparation. To make it more appealing for children, create different 'monster' variations: eyes made from cooked pieces of carrot or peas, croutons as 'stones'. For older children, you can add a bit of lemon juice to enhance the flavor.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 2 days. When reheating, warm it slowly over low heat, stirring, and possibly add a little water or broth, as the soup may thicken. It is not recommended to refreeze cream soup — it's better to add the cream after reheating.

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