Autumn on a Plate: Porcini and Chanterelle Mushroom Soup
Autumn is my favorite time of year. It brings forth flavors that taste of the earth, the forest and the slowly fading sun.
Among these treasures, mushrooms are indispensable. Porcini, chanterelles and the Caesar’s mushroom are regular guests on our autumn menu, whether as an appetizer, a side dish or the star of the plate.
In our restaurant, autumn always starts with soup. It opens the appetite, but also tells a story about the season, nature and the aromas spreading from the kitchen.
Today, I bring you a classic recipe for a rich porcini and chanterelle mushroom soup. Simple, yet full of flavor and the scents of the forest.
It is prepared without cream, as I want the mushrooms to take center stage.
Recipe: Porcini and Chanterelle Mushroom Soup
Ingredients required:
4 to 5 nice, healthy porcini mushrooms
200 g of chanterelle mushrooms
1 small celery root
3 medium potatoes
1 large onion
1 sprig of thyme
salt and freshly ground black pepper
2 tablespoons of lard
vegetable stock (or water, as needed)
Preparation:
1. Sauté the finely chopped onion in lard with a pinch of salt, so it wilts quickly.
2. Add the grated celery root and continue sautéing, occasionally adding stock to prevent burning.
3. When the celery softens, add the diced potatoes and cook for a few minutes until they begin to soften.
4. Thoroughly clean and slice the porcini and chanterelles, then add them to the pot along with the sprig of thyme.
5. Add more stock as needed, lightly season with salt and pepper and cook briefly – just enough for the flavors to meld while keeping the mushrooms firm.
6. Cover and let the soup rest for about 10 minutes before serving.
Kitchen tip:
Do not blend the soup – let it remain rustic, with visible pieces of mushrooms and potatoes. Its charm lies in that, but if you still prefer a creamy texture, you can set aside one third of the soup, blend it with an immersion blender and return it to the pot.
This soup is perfect for the first days of autumn, with a slice of homemade bread and a glass of young wine.
If you are a mushroom lover, this is a recipe you can’t go wrong with.
Enjoy autumn and cook seasonally.
