POLISH CHRISTMAS EVE MUSHROOM SOUP [RECIPE!] | POLONIST
Are you a mushroom enthusiast? If so, this festive Polish-style Mushroom Soup is the one for you. It’s full of intensely savoury, earthy aromas. Merry Christmas!
Provided by Kasia
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 12
Steps:
- [The night before] To get rid of dirt and impurities, rinse dried mushrooms briefly in cold water. Then, place them in a bowl and cover with fresh water - just enough so they float freely. Set aside overnight. If you’re worried that a bowl might attract some unwanted attention (from bugs, cats etc.), cover the bowl with cloth or a plate.
- Once you’re ready to cook, prepare a cooking pot (ideally sized at 2.5 quarts or more).
- Move soaked mushrooms to the pot, keep the soaking water.
- Grab the bowl with remaining soaking water. Try separating the water from the sediment formed at the bottom. Move the water to the pot and get rid of the residue.
- Top the pot up to 2 liquid quarts (1.9 - 2 litres) of water. Cover with a lid and cook on the lowest heat for 25 minutes, until the mushrooms start to turn soft.
- As the mushrooms cook, peel all the vegetables and chop them roughly.
- Once the time is up on the mushrooms, add in all the vegetable chunks and peppercorns. Continue cooking for another 30 minutes, but follow the next step 15 minutes in.
- With 15 minutes left till the end of cooking - let’s cook ‘łazanki’ noodles. Grab another cooking pot, fill it with water and bring to boil. Drop the pasta in, and just follow the directions on the pack - in my case that’s 10 minutes of cooking time.
- Using a slotted spoon, carefully remove the mushrooms and veggies from the stock and set them aside.
- Using an extra fine sieve, strain the stock multiple times, until it’s clear and not foggy. If you don’t have a fine sieve, line a regular sieve lined with a cloth instead (cheesecloth, a piece of muslin square or similar).
- Let’s balance the flavours now - add 2 generous pinches of salt and a solid pinch of ground black pepper.
- Add a tablespoon of freshly squeezed lemon juice and blend everything together with a spoon. Have a taste - does the soup need more kick? I usually add one more tablespoon of lemon juice (so two in total).
- Slice the mushrooms into stripes, small ones can be kept whole.
- The vegetables gave their all, there isn’t much flavour left. But if you wish, you can reuse them to bulk up pâtés, pierogi fillings etc. I usually reuse some carrots, cubed, for serving.
- Arrange the mushroom slices in the individual soup plates. Add 'łazanki' pasta and pour the soup over it. Garnish each plate with chopped parsley (optional)
Nutrition Facts : Calories 75 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 1 grams fat, FiberContent 4 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 120 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
POLISH CHRISTMAS EVE MUSHROOM SOUP [RECIPE!] | POLONIST
Are you a mushroom enthusiast? If so, this festive Polish-style Mushroom Soup is the one for you. It’s full of intensely savoury, earthy aromas. Merry Christmas!
Provided by Kasia
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 12
Steps:
- [The night before] To get rid of dirt and impurities, rinse dried mushrooms briefly in cold water. Then, place them in a bowl and cover with fresh water - just enough so they float freely. Set aside overnight. If you’re worried that a bowl might attract some unwanted attention (from bugs, cats etc.), cover the bowl with cloth or a plate.
- Once you’re ready to cook, prepare a cooking pot (ideally sized at 2.5 quarts or more).
- Move soaked mushrooms to the pot, keep the soaking water.
- Grab the bowl with remaining soaking water. Try separating the water from the sediment formed at the bottom. Move the water to the pot and get rid of the residue.
- Top the pot up to 2 liquid quarts (1.9 - 2 litres) of water. Cover with a lid and cook on the lowest heat for 25 minutes, until the mushrooms start to turn soft.
- As the mushrooms cook, peel all the vegetables and chop them roughly.
- Once the time is up on the mushrooms, add in all the vegetable chunks and peppercorns. Continue cooking for another 30 minutes, but follow the next step 15 minutes in.
- With 15 minutes left till the end of cooking - let’s cook ‘łazanki’ noodles. Grab another cooking pot, fill it with water and bring to boil. Drop the pasta in, and just follow the directions on the pack - in my case that’s 10 minutes of cooking time.
- Using a slotted spoon, carefully remove the mushrooms and veggies from the stock and set them aside.
- Using an extra fine sieve, strain the stock multiple times, until it’s clear and not foggy. If you don’t have a fine sieve, line a regular sieve lined with a cloth instead (cheesecloth, a piece of muslin square or similar).
- Let’s balance the flavours now - add 2 generous pinches of salt and a solid pinch of ground black pepper.
- Add a tablespoon of freshly squeezed lemon juice and blend everything together with a spoon. Have a taste - does the soup need more kick? I usually add one more tablespoon of lemon juice (so two in total).
- Slice the mushrooms into stripes, small ones can be kept whole.
- The vegetables gave their all, there isn’t much flavour left. But if you wish, you can reuse them to bulk up pâtés, pierogi fillings etc. I usually reuse some carrots, cubed, for serving.
- Arrange the mushroom slices in the individual soup plates. Add 'łazanki' pasta and pour the soup over it. Garnish each plate with chopped parsley (optional)
Nutrition Facts : Calories 75 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 1 grams fat, FiberContent 4 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 120 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
10 MUSHROOM TYPES AND THEIR BEST USES IN THE KITCHEN | SO ...
From sodelicious.recipes
WILD UK MUSHROOMS (FUNGI): GUIDE TO IDENTIFICATION & PICKING
From wildfooduk.com
9 EDIBLE MUSHROOM VARIETIES - THE SPRUCE EATS
From thespruceeats.com
FRONT PAGE - OOO LA LA CATERS
From ooolalalife.com
MORCHELLA - WIKIPEDIA
From en.m.wikipedia.org
WOW CLASSIC BEST FOOD - VENDORS, COOKED FOOD, CONJUR…
From classic.wowhead.com
MOREL MUSHROOM SIGHTINGS - MAPS - THE GREAT MOREL
From thegreatmorel.com
FRONT PAGE - OOO LA LA CATERS
From ooolalalife.com
A BEGINNER'S GUIDE TO MUSHROOM HUNTING | EXPLORE WASHINGTON
From explorewashingtonstate.com
THE 12 MOST EXPENSIVE MUSHROOMS IN THE WORLD - VENTURED
From ventured.com
FOOD - ECO - ENGLISH WIKI
From wiki.play.eco
WOW CLASSIC BEST FOOD - VENDORS, COOKED FOOD, CONJURED ...
From classic.wowhead.com
FOOD IN LITHUANIA (25+ DISHES) | TRADITIONAL LITHUANIAN ...
From foodfuntravel.com
FORAGING FOR MUSHROOMS AND OTHER WILD FOODS IN THE UK
From wildfooduk.com
RED DEAD REDEMPTION 2 HORSES GUIDE – HORSE LOCATIONS ...
From segmentnext.com
VEGGIE PIZZA RECIPES | ALLRECIPES
From allrecipes.com
FUNGI, FUN, AND FRIENDS! - WESTERN PENNSYLVANIA MUSHROO…
From wpamushroomclub.org
9 EDIBLE MUSHROOM VARIETIES - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM IDENTIFICATION PICTURES AND EXAMPLES
From mushroom-appreciation.com
MORCHELLA - WIKIPEDIA
From en.m.wikipedia.org
RED DEAD REDEMPTION 2 HORSES GUIDE – HORSE LOCATIONS ...
From segmentnext.com