Wild Mushroom Soup
Growing up in the small town of Rabka Zaryte, my fascination with wild mushrooms began when I was introduced to them by my dad, an avid mushroom enthusiast. Every weekend, he would embark on expeditions into the nearby forests, returning with baskets filled with an array of fascinating fungi. With eager eyes, I watched him meticulously identify each species, teaching me about their appearance, flavors, and the importance of sustainable foraging. As I accompanied him on these expeditions, my appreciation for the earth's edible treasures deepened, and so did my understanding of the delicate balance between nature and our plates. However, he taught me one very good lesson: so long as you can identify absolutely accurately what you are picking you are going to be safe. Thanks to my dad, the allure of the wild mushroom world continues to shape my culinary journey even today.
Wild Mushroom Cooked by my Dad over the Fire
My dad has always been fond of the culinary arts, but his true passion lied in cooking with nature's bountiful ingredients. One of his favorite activities was foraging for wild mushrooms, carefully selecting the freshest and most flavorful varieties. Coming back home with a basket full of treasures, he used to set up a crackling wood fire in our backyard, creating the perfect rustic ambiance. With his skilled hands and keen eye, he expertly cleaned and prepared the mushrooms, patiently waiting for the flames to die down to glowing coals. As he grilled the freshly picked mushrooms over the flickering fire, their earthy aroma filled the air in our beautiful garden and even inside of our house. This simple yet exquisite process is my constant reminder of his dedication to cooking and his appreciation for the simple pleasures in life. 🍄🍽💗
Foraging Wild Mushrooms in Canada:
August in Canada marks the peak of foraging season for wild mushrooms, and I couldn't resist the allure of venturing into the unspoiled forests to immerse myself in nature's bounty. Equipped with my trusty mushroom identification guide and a woven basket, I set off on a captivating adventure. The vibrant green surroundings of the Canadian wilderness enticed me, as I carefully scanned the forest floor in search of hidden treasures. With each step, my senses were heightened, and my heart raced with anticipation. As my trained eye spotted the distinct shapes and colors, I gracefully collected chanterelles, slippery jack mushrooms, bay bolets and many more. The satisfaction of gathering fresh ingredients straight from nature's canvas ignited a deep sense of connection with the land. Great way to learn more about mushrooms is to join the Mycological Society in your area such as MCT.
One of the most enticing soups for mushroom enthusiasts is the wild mushroom soup, and it owes its heavenly taste to a selection of popular mushrooms. Suillus luteus, also known as the slippery jack, lends a velvety texture and earthy flavor to the soup. Boletus edulis, commonly referred to as porcini or cep, brings a rich aroma and a nutty taste. Another esteemed addition is boletus badius, or the bay bolete, which infuses the soup with a unique sweet and savory combination. Cantharellus cibarius, or chanterelle, offers a delicate and slightly fruity essence that complements the other flavors flawlessly. Finally, the distinctive boletus chrysenteron, or the red-cracked boletus with its reddish cap, imparts an intense and robust profile. Together, these mushrooms create a divine wild mushroom soup that is bound to satisfy even the most discerning palates.
WILD MUSHROOM SOUP RECIPE:
By Zosia Culinary Adventures | Date: August 28, 2023
Preparation Time: 20 minutes
Cook Time: 1.25 hour
Yield: 5 litres (25 servings of 200 ml)
Ingredients:
500 g fresh mushrooms, diced (porcini, chanterelles etc)
50 g unsalted butter
1 medium onion, finely chopped
2 celery stalks, small diced
2 carrots, peeled and small diced
1 parsnip, peeled and small diced
1/4 pc celery root, peeled and small diced
1/2 pc small leeks, sliced thin
4 potatoes, peeled and small diced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 garlic cloves, chopped
3.5 L vegetable or chicken stock
250 ml heavy cream or sour cream
150-200 ml dry pasta, fine egg noodles (adjust quantity as needed,soup should be only lightly thickened)
bouquet garni: cheesecloth with food grade white string, 3 bay leaves, 5 white pepper berries, 1tsp dried thyme, vegetable peels, leaves or stems, 1 tsp dried lovage
fresh dill, chives and parsley, finely chopped for garnish
salt and white pepper to adjust taste
Instructions:
Melt butter in a large stock pan, add onion, garlic and fresh mushrooms. Sauté the ingredients for 5 minutes.Add all vegetables and potatoes except for fresh chopped herbs: parsley and chives. Sweat the vegetables on the lower heat without letting them brown.
Gradually add the stock and bouquet garni. Bring to boil. Reduce heat to medium temperature and simmer until the vegetables and mushrooms are soft, approximately 45 minutes
Remove bouquet garni.Skim any fat from the surface of the soup. Add fresh herbs.
Add 150 ml fine egg noodles. Bring soup to boil and let the pasta cook for 5 minutes or until al dente. Pasta will prevent the cream from curdling when added at the final stage so if you decide not to add to the soup, you should make the blond roux( flour and butter are pan cooked until light brown; and liquid is added to make a thick sauce which gradually is added to soup as a thickener)
Temper the cream in the bowl by gradually adding some of the hot soup to it. Then add it to the rest of the soup.
Do not boil soup after cream is added.
Adjust seasoning. Garnish the soup with chopped fresh herbs.
Enjoy it!
Nutrition Facts per Serving: 🍎Calories 102\ Total Fat 5.9g\ Saturated Fat 3.5g\ Cholesterol 18mg\ Sodium 480mg\ Carbohydrate 10.9g\ Dietary Fiber 1.7g\ Total Sugars 1.9g\ Protein 2.5g\ Vitamin D 78mcg\ Calcium 35mg\ Iron\ Potassium 292mg
