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Mushroom Soup Made with Dried Porcini Mushrooms
Instructions
I prepare the dried porcini (50 g) – I look them over carefully and remove any pine needles, leaves and small stones (the mushrooms grew in the forest). Besides porcini, other dried forest mushrooms work just as well – orange-cap boletus, birch boletus, chanterelles. The quality of the dried mushrooms affects the flavour of the soup, so use fresh ones with no signs of mould or a musty smell.
I rinse the dried mushrooms thoroughly under running water, cover them with warm clean water (about 500 ml) and leave them to swell for 20–30 minutes (or overnight, which is even better). The mushrooms should fully recover their shape and become soft. I keep the soaking water – it is the base of the future soup’s aroma.
Meanwhile, I peel the potatoes (3 pcs) and cut them into medium 1.5 cm cubes. I put them into a large 3-litre pot, pour in clean water (2 l), add a little salt and place it on the stove. While the potatoes cook for 10–15 minutes and the mushrooms soak, I prepare the dressing.
I prepare the vegetables for the dressing: I peel and cut the onion (2 pcs) – if it is medium-sized, I slice it into half rings; if large, into quarter rings about 5 mm thick. I peel the carrot (1 pc) and grate it on a coarse grater for an airy texture in the soup.
I heat the vegetable oil (2 tbsp) in a frying pan and fry the onion for 5 minutes until translucent and lightly golden. The onion should be golden but not dry – if over-fried it will make the soup bitter. I stir constantly for even frying.
I add the grated carrot to the onion and continue frying together for another 5–7 minutes until the carrot is soft. The vegetables should turn a bright orange but keep a slight crunch. Do not over-fry – carrot that is too dry loses its sweetness and aroma.
By now the mushrooms have become soft. I carefully take them out of the water with a slotted spoon, squeeze them and chop them into medium 0.5–1 cm pieces – not too finely, the mushrooms should be visible in the finished soup for a nice look. I add the mushrooms to the frying pan with the vegetables and stew for 5 minutes. I do NOT pour out the soaking water! It is aromatic and will come in handy. I strain it through four layers of cheesecloth into a clean bowl to remove the sand (sand usually settles at the bottom of the bowl with the soaked mushrooms). I leave the last 2–3 tablespoons of water at the bottom unstrained – that is where the dirtiest sediment is. I pour 1–2 ladles of the strained mushroom water into the frying pan with the vegetables and mushrooms and stew for another 5 minutes.
I prepare the cream (100 ml, any fat content from 10% to 35%). If you have no cream, dilute 1–2 tablespoons of 20% sour cream with warm water (50 ml) until smooth in a separate bowl – so there are no lumps when it is added to the hot vegetables.
I carefully pour the cream into the frying pan with the mushroom dressing, stir thoroughly and stew for 3 minutes over low heat – the cream warms through but does not curdle. This gives the cream-soup dressing its characteristic creamy aroma.
I add salt and spices (5 black peppercorns, 4 allspice berries) to the frying pan with the dressing – this gives a rich, aromatic flavour. By now the potatoes in the pot are almost cooked. I transfer the whole dressing from the frying pan into the pot with the potatoes. I also pour in the remaining strained mushroom water – it gives the whole soup a woodsy aroma. I add the bay leaf (2 pcs) to the pot 5 minutes before the end of cooking – no earlier, otherwise it will turn bitter.
I wash a bunch of fresh dill (1 bunch) thoroughly and chop it finely for the final garnish and a fresh note of flavour. Dill is a classic with mushroom soup and goes together perfectly. You can also add parsley for a mix of greens.
I put the bay leaf into the pot with the soup, cook for another 5 minutes over low heat, then remove it from the stove and add the fresh chopped dill. I cover with a lid and let it stand for 15 minutes – the secret to a rich-tasting soup. The mushroom soup from dried porcini with cream is ready!
Tips
- 1
Do NOT pour away the mushroom soaking water – strain it through cheesecloth and use it as the base for the soup; it holds 80% of the mushroom aroma.
- 2
Soak dried mushrooms for at least 30 minutes in warm water, or better still overnight in cold water – this way they fully recover their shape and release the most flavour.
- 3
Add the cream right at the end of cooking the dressing – do not let it curdle over high heat. I cook cream of mushroom soup on a similar principle.
- 4
Serve the soup with homemade garlic croutons or crackers made from Borodino rye bread – a crunchy contrast to the tender soup with cream.
FAQ
Can I replace porcini with other dried mushrooms? +
Yes, any dried forest mushrooms work well: orange-cap and birch boletus (close in aroma to porcini), chanterelles (a more fruity aroma), honey fungus (a delicate flavour), slippery jacks (soft). You can use a mix of 2–3 kinds of dried mushrooms for an interesting, many-sided aroma. Among cultivated dried mushrooms there are button mushrooms (a more neutral mushroom flavour) and oyster mushrooms (a meaty texture). Porcini is the king for soup thanks to its most intense aroma, but the alternatives will also give a good result. The cooking principles are the same for all kinds.
Can I add meat to the mushroom soup? +
Yes, you can cook a meat broth as the base: beef (300 g, simmered for 1.5 hours), chicken (half a bird, simmered for 40 minutes) or pork ribs (300 g, simmered for 1 hour). Cut the cooked meat into cubes and add it to the finished soup. A meat broth gives the soup a more filling flavour. For a vegan or lean version, leave out the meat as in the main recipe and replace the cream with coconut cream or a plant-based milk (oat, almond). Without meat the soup turns out light and is ideal for the lean days of Lent.
How long does the cooked mushroom soup keep? +
The cooked mushroom soup keeps in the fridge for up to 2 days in a tightly closed pot – longer than that it may turn sour because of the cream. Without cream it keeps for up to 3 days. On the second day the flavour becomes richer as the flavours come together. Before serving, reheat it over low heat until fully warmed through; do not bring it to a hard boil repeatedly. You can freeze it in portions for 1 month WITHOUT the cream – before eating, defrost it fully in the fridge, bring it to a boil and add fresh cream. Cream should not be frozen – it separates when defrosted.
What to serve with mushroom soup? +
Classically with homemade garlic croutons or crackers made from Borodino rye bread – a crunchy contrast to the tender creamy soup. With 20% sour cream (1 tbsp per bowl) for a Russian-style serving. From baked goods – pies with mushrooms or cabbage. From drinks – kvass, fruit drink, light beer for a hearty lunch, or non-alcoholic lemonade. For a family lunch in winter, serve it with homemade bread and sauerkraut as a side. It is ideal for a warming, hearty lunch in the cold season.
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