Recipe Catalog
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Mushroom soup with lentils is a warm embrace of Russian cuisine, combining the rich aroma of forest mushrooms with the tender velvetiness of lentils. This recipe traces back to village cooking traditions where each ingredient plays its role in creating a rich and balanced flavor. The mushrooms give the broth a deep woody note while the vegetables add light sweetness and freshness. Thyme enhances the aroma, making the dish particularly cozy and warming. It is best served with rye bread and sweet red onions to highlight its earthy taste. Ideal for cold evenings when warmth and peace are desired. The ease of preparation makes it an excellent option for everyday meals, while the benefits of lentils and vegetables add to its status as a healthy and nutritious dish.
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6
30
Soaked dried mushrooms are added to vegetable broth, followed by lentils and garlic. Lentils are as powerful a source of protein as mushrooms, and this soup alone is enough for a good lunch.
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6
100
Cream soup made from white mushrooms with truffle croutons is a true embodiment of French culinary elegance. Rich, velvety, and filled with the deep, earthy essence of white mushrooms, this soup warms the soul from the first spoonful. Its exquisite flavor unfolds through a delicate blend of creamy aroma and mild sharpness of shallots, while sautéed mushrooms add richness. Truffle croutons provide a crispy texture and subtle truffle aroma, turning each tasting moment into gastronomic delight. The cream soup is perfect as a refined start to dinner or as a standalone dish for true connoisseurs of high-class cuisine.
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30
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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6
45
The recipe was shared with us by the chef of the restaurant "House No. 8" Alexander Popov.
7
4
30
Lentil and mushroom soup is a fragrant and nutritious dish from Italian cuisine that combines simplicity and richness of flavors. Lentils give the soup depth and softness, while mushrooms add a delicate earthy aroma. Potatoes create a velvety texture, and carrots add a hint of sweetness. Green beans bring freshness and a slight crunch, while parsley finishes the composition with a fresh herbal note. This soup is perfect for fasting diets while remaining hearty and healthy. It warms on cool days and is an excellent option for a light lunch or dinner. In Italy, lentil soups are often made in winter as they provide comfort and warmth. Each sip fills you with the taste of nature and home coziness, creating harmony on the plate.
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4
30
Mushroom and chicken soup is a true gastronomic delight that combines the tenderness of chicken fillet with the rich aroma of forest mushrooms. Its roots can be traced back to European cuisine, where natural and harmonious flavor combinations are valued. The white mushrooms add depth to the soup's flavor, while allspice and bay leaf contribute a refined spicy note. Sautéed vegetables—carrots, onions, and garlic—make the broth rich and fragrant. Adding noodles transforms this soup into a complete dish that is warming and nourishing. It is perfect for cozy family dinners or as an exquisite meal after a long day. Serving it with chopped herbs adds freshness and completeness to the flavor composition. This soup is the quintessence of comfort and taste, capable of becoming a favorite dish in your recipe collection.
8
4
30
To make the mushrooms boil better and give the broth their taste and smell, it is better to first put them through a meat grinder. Porcini mushrooms are good for this soup, but if you don't have any, use champignons.
9
4
65
Potato soup with white mushrooms is a delicate and warming dish of European cuisine that combines the rich aroma of forest mushrooms and the velvety texture of mashed potatoes. The white mushrooms add a special depth to the soup with their rich flavor, while butter and milk contribute creaminess and softness. Historically, such soups were made in forest regions of Europe where white mushrooms were valued for their refined taste. This soup is perfect for cozy family dinners and pairs wonderfully with fresh bread. Garnished with dill and a tender piece of egg, it delights not only in taste but also in aesthetic appeal. Serve hot, enjoying its aroma and rich mushroom flavor.
8
5
40
Lenten cabbage soup with white mushrooms is a true reflection of Russian cuisine, rich in flavors and traditions. This dish emerged from folk culinary traditions and the observance of fasting when meat products were replaced by nature's gifts. The sour note of cabbage pairs wonderfully with aromatic white mushrooms, creating a rich and deep flavor. Celery root and sautéed vegetables complement the composition, giving the soup a special tenderness and light sweetness. Stewing cabbage with tomato paste enhances its richness, while adding mushroom broth makes the soup particularly fragrant. These soups warm the soul in cold weather; they are nutritious and perfect for a lenten table. They are served with fresh herbs and optionally with sour cream, making their taste even softer and more balanced.
9
4
80
Mushroom and porcini cream soup is a harmony of tenderness and rich flavor born in the heart of Italian cuisine. Mushrooms, valued for their aromatic and nutritious properties for centuries, are fully revealed here, creating a silky texture and earthy, deeply umami taste. Champignons add softness to the soup while porcini provide a noble forest aroma. Potatoes and melted cheese add tenderness and creamy consistency. This soup is perfect for cool evenings, warming and providing comfort. It is often served with crispy croutons or fresh herbs that highlight its rich flavor. It suits both a light lunch and an exquisite dinner, remaining a classic of culinary mastery.
7
10
50
Sorrel soup with white mushrooms is a fragrant and refreshing dish of Russian cuisine that combines the rich flavor of forest mushrooms with the tart freshness of sorrel. Historically, this soup was popular in rural families where seasonal gifts of nature were used. White mushrooms give the broth a rich taste, while sorrel adds a light acidity that balances the richness of the ingredients. Vegetables like potatoes, carrots, and celery make the soup nutritious, while sun-dried tomatoes and fresh spinach add a special touch when served. This versatile dish can be served as a light summer lunch or a warming dinner on cool days. Each spoonful of soup is a journey into Russian forests and village homes filled with the aromas of freshly cooked homemade broth.
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1
45
Recipe from Tizian Casilio, brand chef of the Scrocchiarella cafe.
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90
Italian Tizian Casilio, brand chef of the Scrocchiarella cafe, prepares a soup suitable for both hot days and winter colds. Spinach, parsley and leeks delight with their emerald greenery at any time of the year, and this effect does not disappear during cooking, even hot. All of them sufficiently retain the memory of summer taste even in the middle of frosts, not to mention porcini mushrooms: the broth from dried porcini mushrooms is no less rich than from fresh ones.
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4
45
The simplest, most wonderful recipe - one of those that were available to our grandmothers: porcini mushrooms, vegetables and vermicelli.
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40
