Use the tastiest treasures of the forest to prepare the best mushroom soup with pasta – for holidays or a special dinner for loved ones!
Ingredients
Forest Mushroom Soup:
- Vegetable or chicken broth – 2 ½ liters
- Wild mushrooms – 1 kg
- Large onion – 1 piece
- Butter – 1 tablespoon
- Fresh thyme – 4 sprigs (or 1 teaspoon dried)
- Sweet cream (18% or 30%) – 125 ml
- Salt – to taste
- Ground black pepper – to taste
For Serving:
- Parsley – ½ bunch
- Pasta – 200 g
Preparation
Step 1: Clean and Slice the Mushrooms Thoroughly clean the mushrooms. If using chanterelles for the soup, put them in a large bowl, sprinkle with 3 tablespoons of salt, and cover with enough water for the mushrooms to float freely. Gently mix with a wooden spoon. Then, using a slotted spoon, transfer the chanterelles to a colander. If they are very sandy, repeat the process.
Leave small mushrooms whole, and chop larger ones into smaller pieces.
Step 2: Sauté the Soup Ingredients In a large pot or wide saucepan, melt the butter. Add the finely chopped onion and sauté until golden brown. Towards the end of cooking, add the thyme sprigs or dried thyme. Sauté for a moment to combine the flavors.
Add the mushrooms and sauté for about 5-7 minutes.
Step 3: Cook the Soup Pour the hot broth over the mushrooms and simmer for about 10 minutes. Season with salt and pepper.
Step 4: Season and Serve the Soup Transfer a small amount of soup to a bowl. Add the cream, mix well, then pour back into the broth. Bring to a boil.
Serve the soup with cooked pasta. Garnish with chopped parsley on top.
