Creamy Forest Mushroom Soup
4 servings
30 minutes
Creamy forest mushroom soup is an exquisite dish of French cuisine, featuring a rich aroma of the forest and a soft, velvety texture. The recipe's origins date back centuries when hunters and gatherers used the forest's bounty to create hearty and warming meals. This soup harmoniously combines dried and fresh mushrooms infused with a delicate creamy flavor. A light hint of Madeira adds sophistication to the soup, while fresh parsley provides a touch of freshness. Serving it with pieces of mushrooms makes it particularly appetizing. It's the perfect dish for leisurely cozy evenings, highlighting the richness and elegance of French gastronomy.
1
Place dried mushrooms in a bowl and pour 6 cups of boiling water over them. Let them soften for 15 minutes. Remove with a slotted spoon and chop finely. Strain the mushroom water through a sieve.
- Dried porcini mushrooms: 30 g
- Dried Morels: 30 g
2
Melt the butter in a large saucepan over medium heat. Add finely chopped onion and minced garlic. Sauté for 5 minutes until soft. Then add finely chopped fresh mushrooms and dried ones, and sauté, stirring, until most of the liquid evaporates. Pour in the Madeira and let it evaporate for about 2 minutes. Then sprinkle with flour and mix well.
- Butter: 4 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
- Fresh mushrooms: 700 g
- Madeira: 0.3 glass
- Wheat flour: 2 tablespoons
3
Pour the water from the mushrooms and bring to a boil. Reduce the heat and simmer for about 30 minutes.
4
Scoop 1 cup of mushrooms with a slotted spoon and transfer to a bowl. Mix with parsley. Cover with foil and keep warm.
- Fresh mushrooms: 700 g
- Chopped parsley: 1 tablespoon
5
Blend the remaining soup until smooth, then return it to the pot. Stir in the cream, and season with salt and pepper.
- Cream 40%: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Serve by placing a little mushrooms with parsley in each plate.