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Mushroom Soup

A tasty, fragrant mushroom soup for a family lunch! Mushroom soup takes me back to childhood. As kids, when we'd head into the woods to pick mushrooms — this was in Tartu — we'd come back in no time. Mushrooms everywhere, and the forest right nearby! I remember Grandma looking over our full baskets, tossing out just one or two, and frying the rest or baking them into pies. She'd also cook our favorite dish — mushroom soup! Grandma never told me how she made it, but whenever I got the chance, I'd make it myself. Little by little I realized mushroom soup can be made all sorts of ways. There's even a bare-bones simple version, and that's the one I'll share.

Varvara

Recipe author

Composition / ingredients

Servings:

Water

1.5

Vermicelli

100

Porcini mushrooms (dried)

100

Carrots

0.75

Parsley root

0.66

Onion

Butter

Sour cream

0.33

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 40 % 4 g

Carbohydrates 50 % 5 g

61 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

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All you really need to do is make a regular vegetable soup and add a couple of fresh mushrooms for aroma. For this mushroom soup you'll want small button mushrooms. Rinse them, then chop them finely. Sauté the mushrooms in butter, then stir in a spoonful of flour. Pour in the vegetable broth you made ahead of time and simmer everything a little. Then blend the mushrooms in a blender and add a little milk or cream. Now there's no need to boil the soup — just warm it through. By the way, soups made with wild mushrooms come out especially fragrant and rich. If you're using dried mushrooms, soak them for 3–4 hours first. Then boil them in the same water, stirring constantly. When the mushrooms are done, strain the broth and add the carrots, parsley root, and onion, which you've finely chopped and sautéed in butter beforehand. As soon as the soup boils, you can add the pasta (vermicelli is best!). Now watch that the pasta doesn't go mushy — it should stay slightly firm. Add the chopped mushrooms to the finished soup. Serve with sour cream.