Wild Mushroom Soup: Aromatic and Hearty Delight

Fragrant and very appetizing. Impossible to tear yourself away! Mushroom soup made from wild mushrooms is thick and satisfying, with a rich taste. Its amazing aroma will bring the whole family to the table and bring comfort and warmth to your everyday meal.
cook time: 1h 30 min
Owen Truitt
Wild Mushroom Soup: Aromatic and Hearty Delight

Nutrition Facts (per serving)

144
Calories
8g
Fat
17g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Butter 50 g
Potato 2 pc
Carrot 1 pc
Vermicelli 30 g

Recipe instructions

Step 1

Step 1
How to cook mushroom soup from wild mushrooms? Prepare the necessary ones. I have boletus and a couple of boletus. Mushrooms should be fresh, not old, with strong elastic caps. Choose medium-sized vegetables (my potatoes are not the same, so I have two small ones and one larger one). Use vermicelli as desired, without it the taste of the soup will not become worse.

Step 2

Step 2
Sort the wild mushrooms, clean them of debris and remaining soil, and rinse under running water. Cut the mushrooms into pieces and remove wormy spots if necessary. Cut the legs into rings, small caps into two parts, and larger caps into four parts. Pour cold water over the chopped mushrooms and leave it like that for a while. If, as you think, there are wormy spots left in the mushrooms, then the mushrooms should be soaked in salted water for half an hour.

Step 3

Step 3
Place clean chopped mushrooms in a saucepan, cover with cold water and cook over medium heat for 1 hour, remembering to skim off the foam during cooking. If all the mushrooms remain intact and you don’t have to throw away the wormy parts, then you need to take 2.5 — 3 liters of water. If you had to throw away some of the mushrooms, then in order for the broth to be saturated, you should pour a little less water.

Step 4

Step 4
After an hour of cooking the mushrooms, peel the potatoes, cut into cubes and add to the soup.

Step 5

Step 5
Wash and peel the onions, carrots, garlic. Cut the carrots into rings or half rings, finely chop the onion and garlic. Melt the butter in a frying pan and fry the chopped vegetables in it until golden brown.

Step 6

Step 6
Add roasted vegetables to soup. Add salt and pepper to taste. If desired, add allspice and bay leaves. Stir everything and continue cooking the soup for about 10 minutes.

Step 7

Step 7
When the soup is almost ready, add vermicelli to it and stir. Add more salt if necessary and turn off the heat. Cover the pot with the soup and let it sit for a few minutes.

Step 8

Step 8
Serve wild mushroom soup hot with sour cream, fresh herbs and bread. Bon appetit!

Additional rubrics

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