Fresh Mushroom Soup Puree
4 servings
30 minutes
Mushroom puree soup is a delicate and aromatic dish of Bulgarian cuisine that captivates with its velvety taste. Historically, such soups emerged to highlight the natural flavor of forest mushrooms, making it rich and harmonious. Mushrooms, carrots, and onions are sautéed in oil to release their aromas and then transformed into a silky puree. The addition of toasted flour with milk gives the soup softness and thickness, while the egg yolk adds velvetiness. A key highlight is the retained slices of mushroom caps that add texture, while croutons deepen the flavor. This soup warms wonderfully in cool weather and pairs perfectly with a glass of white wine.
1
Fresh mushrooms, setting aside a few caps, pass through a meat grinder. Chop the carrot and onion. Combine everything in a pot, add oil (50 g), and simmer in a covered pot on low heat for 25-30 minutes. When the carrot becomes soft, add a little water and continue cooking on low heat. Then strain through a sieve.
- Fresh mushrooms: 700 g
- Onion: 75 g
- Carrot: 75 g
- Butter: 100 g
2
Fry the flour in oil until golden, dilute it with hot milk, and add the broth with pureed mushrooms, bringing it back to a boil. Season with salt to taste.
- Wheat flour: 75 g
- Milk: 250 ml
- Sea salt: to taste
3
Remove the finished soup from the stove. Thoroughly mash the raw yolks, dilute them with cooled soup, and pour back in.
- Egg yolk: 2 pieces
4
Slice the leftover mushroom caps into elongated pieces and boil in salted water.
- Fresh mushrooms: 700 g
5
When serving, pour the cooked mushrooms into the soup bowl and fill it with soup. Serve the croutons separately.
- Fresh mushrooms: 700 g
