Festive mushroom soup
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ingredients
500 ml whipped cream pcs dried mushrooms 2 pcs shallots 2 cloves garlic 1 dl white wine pcs fresh thyme or motherwort 1 pcs bay leaf 3 organic dried lemon 2 tbsp juice of organic lemon pcs nutmeg 2 tbsp butter 1 pcs large boiled potato pcs parsley
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There are a few soups that I can be proud of on a festively set table. I think this “echt” Christmas and New Year’s, certainly fits the bill. It tastes divine both warm and chilled. It can be varied with grated carrots, chopped spinach or fresh fragrant dill. I can even imagine it with turmeric, although I haven’t tried that combination yet. I’ve always gotten a luxurious taste from food where whipped cream or creme fraiche or mascarpone was used …velvety, rich and smooth. With wine of excellent quality. I’m not looking for a healthy diet in this soup, although it’s not unhealthy. The cream may be harder to digest, but this soup is served just for the scoop. Make sure to savor every spoonful. Mushrooms, self-picked dried porcini mushrooms, a few oak trees, and chickens that my husband and I found while wandering through the woods. Organic, no-spray lemons, picked a few days before Christmas by a friend…Mother’s Breath from Pajštún, fragrant from under a collapsed tower. Wine from Slovak Tokaj, which my husband brought back from a trip. This soup has no vitamins, but it has a story of pleasant moments .. Where else should it be than on the Christmas and New Year’s table?
1.
Smoke soaked mushrooms in shallots. Add the garlic crushed to a paste, a little thyme and pour in the wine. Saute with butter and add cream with bay leaf. Boil, reduce, add lemon juice.
2.
Pour into a blender without the bay leaf, add salt and potato and blend until smooth. Pour back into the saucepan, add the finely chopped parsley and sliced dried lemon and stir. Add nutmeg to taste.
3.
Serve warm, not hot, so that the cream doesn’t get a “skin” on the surface as it cools.
4.
TIP: you can set a few mushrooms aside before blending and garnish the surface of the soup with them when serving. Serving is more spectacular if you serve the soup in a deep plate with a smaller base and wide rims. Enjoy.
