Forest mushroom soup with aromatic herbs
4 servings
30 minutes
Mushroom soup with aromatic herbs is a true masterpiece of European cuisine, infused with the spirit of the forest and the freshness of herbs. Its roots trace back to village table traditions where mushrooms gathered in the woods were transformed into a fragrant and warming dish. The flavor of this soup is deep and rich, with earthy notes of porcini mushrooms, delicate sweetness of chanterelles, and mysterious hints of morels. Herbs like thyme, oregano, and rosemary add a warm spicy accent while green chili brings a light zest. The finishing touch is fresh lime juice that refreshes the taste and makes it harmonious. This soup is an ideal choice for a cozy evening, whether after a walk in the autumn forest or seeking comfort on a rainy day.
1
Soak the dried mushrooms in hot water for 20 minutes. Drain and cut into medium pieces.
- Dried porcini mushrooms: 15 g
- Dried chanterelles: 15 g
- Dried Morels: 15 g
2
Heat olive oil in a pot over medium heat, add sliced onions and sauté for 3 minutes. Add thinly sliced garlic and cook for another 5 minutes. Then add sliced fresh mushrooms and cook until soft and slightly browned, about 5 minutes.
- Extra virgin olive oil: 4 tablespoons
- White onion: 1 head
- Garlic: 3 cloves
- Fresh mushrooms: 600 g
3
Add dried mushrooms, tied herbs, chili, and broth. Bring to a boil, reduce heat, and simmer for 1 hour.
- Dried porcini mushrooms: 15 g
- Dried chanterelles: 15 g
- Dried Morels: 15 g
- Dried epazote leaves: 20 g
- Fresh thyme: 2 stems
- Oregano: 2 stems
- Fresh rosemary: 1 stem
- Green chili pepper: 3 pieces
- Chicken broth: 2.5 l
4
Remove from heat, remove the herb bundle, and salt to taste. Serve garnished with lime wedges.
- Salt: to taste
- Lime: 1 piece