Brown Mushroom soup2018-02-06
- Servings: 4
To make this rich and delicious soup, I use 2 types of mushrooms: dried porcini (or fresh if available!) and chestnut mushrooms.
The porcini mushrooms are a must. They will give an incredible taste and aroma to this soup.
In Poland, the soup is done entirely with porcini mushrooms which grow in the forests, when in season.
- 300g of chestnut mushrooms, washed & chopped
- 1 handful of dried porcini mushrooms, soaked beforehand
- 1 celery stick, washed & chopped
- 1 whole leek, washed & chopped
- 1 onion, chopped
- 2 cloves of garlic, diced
- 2 bay leaves
- 1 big potato, peeled & chopped
- 4 tbsp of double cream + about 1 tbsp for decoration
- 2 tbsp of olive oil
- 1/2 tsp of turmeric (healthy supplement)
- 1/2 tsp of white pepper
- 4 or 5 glasses of water
- Salt, to taste
First, soak the porcini mushrooms in warm water, to hydrate. In a pot, over a medium heat, add the olive oil then the chopped onion, garlic, leek, celery, potato and the chestnut mushrooms.
Stir fry for few minutes then add the porcini mushrooms (chopped) together with some of the soaking water. Don't pour all the water as at the bottom of the soaking recipient you may find sand or other grits.
Now add the glasses of water, the bay leaves, the spices and the salt. Cover the pot, lower the heat and cook for around 1 hour.
When the soup is almost cooked, add the cream then blend with an immersion blender until it is quite smoooth and creamy looking. Cook further for 2 minutes. Serve, with the top decorated with the extra tablespoon of cream.