Mushroom soup with gremolata sauce

4 servings

40 minutes

Mushroom soup with gremolata sauce is an exquisite dish of European cuisine that harmoniously combines forest mushrooms, creamy tenderness, and bright citrus notes. Porcini mushrooms give the soup a rich flavor while champignons and chanterelles add texture and depth. The gremolata sauce—an aromatic addition of fresh parsley, garlic, nuts, and citrus zest—enriches the dish with freshness and a hint of spiciness. This soup warms on cool evenings, filling the home with coziness and warmth. The flavor unfolds gradually: first creamy softness, then woody mushroom tones, and finally—the refreshing citrus acidity of the gremolata. It is perfect for cozy family dinners as well as festive gatherings, impressing with its complexity and sophistication.

Energy value per serving

• Calories: 707.9
• Proteins: 20.2g
• Fats: 58.6g
• Carbohydrates: 26.4g

Ingredients

• Butter: 4 tbsp
• Dried porcini mushrooms: 150 g
• Vegetable broth: 1 l
• Olive oil: 100 ml
• Hazelnut: 50 g
• Garlic: 1 clove
• Chanterelles: 700 g
• Boiling water: 1 glass
• Onion: 200 g
• Carrot: 1 pc
• Chopped parsley: 0.5 glass
• Champignons: 400 g
• Grated lemon zest: 1 tbsp
• Grated orange zest: 1 tbsp

Cooking steps

1. Pour hot water over the white mushrooms for 20 minutes. Strain and cut into large pieces.

   Required ingredients:

   • Dried porcini mushrooms: 150 g
   • Boiling water: 1 glass

2. Melt 2 tablespoons of butter in a large pot over medium heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 400 grams of mushrooms, sprinkle with salt. Sauté the mushrooms until soft and brown, about 5 minutes. Add the white mushrooms and sauté for 3 minutes.

   Required ingredients:

   • Butter: 4 tablespoons
   • Onion: 200 g
   • Carrot: 1 piece
   • Champignons: 400 g
   • Dried porcini mushrooms: 150 g

3. Add vegetable broth (half) to the mushrooms and bring to a boil. Cook on low heat for 20 minutes. Cool down and place everything in a blender (adding the remaining broth).

   Required ingredients:

   • Vegetable broth: 1 l
   • Vegetable broth: 1 l

4. Prepare gremolata sauce. Finely chop the parsley. Add crushed garlic, chopped nuts, and then grated lemon and orange zest. Mix everything with olive oil. Season with salt and pepper to taste. Set aside in a bowl.

   Required ingredients:

   • Chopped parsley: 0.5 glass
   • Garlic: 1 clove
   • Hazelnut: 50 g
   • Grated lemon zest: 1 tablespoon
   • Grated orange zest: 1 tablespoon
   • Olive oil: 100 ml
   • Chopped parsley: 0.5 glass
   • Garlic: 1 clove
   • Hazelnut: 50 g
   • Grated lemon zest: 1 tablespoon
   • Grated orange zest: 1 tablespoon
   • Olive oil: 100 ml

5. Melt the remaining 2 tablespoons in a pan and add fresh mushrooms. Fry on low heat for 10 minutes with onions.

   Required ingredients:

   • Butter: 4 tablespoons
   • Chanterelles: 700 g
   • Onion: 200 g

6. Serve the soup in bowls, garnished with fried mushrooms and gremolata sauce on top.