Project Description

Forest mushroom soup

Ingredients:

50 grams dry, forest mushrooms
1 carrot
1 parsley root
1 big onion
1 bay leaf
5 whole allspice
5 whole black pepper
1 tbsp. olive oil
1,5 l water
1 tsp. lemon juice
1 tsp. vegan margarine
1 tbsp. corn flour
1 tbsp. oil

Step by step:

  1. Wash dry mushrooms under fresh, running water.
  2. In a soup pot, cover the mushrooms with boiled, lukewarm water for minimum 2h, but best overnight.
  3. When soaking time is over, bring the mushrooms with the water they were soaked in to boil.
  4. Cook it on a low heat, with a lid on, until mushrooms are almost soft.
  5. Add  seasoning, spices and vegetables. Put the lid on and cook for 30 minutes, until vegetables are soft.
  6. Next, strain the soup. Set the vegetables aside and cut the mushrooms into stripes and put them back to the mushroom stock.  Bring it to gentle boil.
  7. In the meantime, in a sauce pan warm up the oil and add flour. Whisk it vigorously on a very low heat. You can even take it off the stove while you are mixing it. Then, add 60 ml of mushroom stock and whisk it again, ensuring that there are no lumps. Add the roux in to the soup. Bring it to boil and reduce the heat to minimum.
  8. Add lemon juice and cook it for 5 minutes.
  9. Serve it with boiled potatoes and freshly chopped parsley.

Notes:

The aroma and the taste of the soup is the best when you allow the soup to rest for the night, and only then add the roux.

I do not like throwing away the vegetables from the soup so I eat them with rice or the soup.

Step by step video: LINK