Farmer's Mushrooms Soup

By • September 28, 2009 • 2 Comments



Author Notes: With the rainy and cold autumn days approaching, this particular soup was one of the things I looked forward to the most, which had accompanied me ever since i remember. Thanks mum, for showing that the rains do bring plenty of goodness. After all, the mushrooms only grow after rainfall.Sasa and Jan

Serves 6

  • 500 g chanterelles
  • 250 g porcini mushrooms
  • 2 small onions
  • 3 carrots
  • 1 parsnip
  • 2 potatoes
  • 1 tomato
  • 250 g green peas
  • 2 bay leaves
  • 3 sprigs thyme
  • 2 sprigs parsley
  • 8 whole peppercorns
  • 4 liters water
  • salt
  • extra virgin olive oil
  1. If mushrooms are wild you may need to trim out the rotten spots and brush off forest dirt, but don't go too far. Dice mushrooms into small chunks with a good sharp knife or by hand, as we prefer. Keep in mind that when you cook them they will shrink significantly.
  2. Cut the onions finely and dice the carrots, parsnip, potatoes and halve the tomato.
  3. Prepare 2 bay leaves, 3 sprigs of thyme, 2 sprigs of parsley and 8 whole peppercorns. To prevent loosing the herbs in the soup place them into an empty tea bag, a small porous metal container or wrap into a gauze and tie with a string.
  4. On a few swigs of hot olive oil, fry the onions until soft and golden, then add all the prepared mushrooms. Stir for a few minutes or until the fluids are released, cover if necessary. Meanwhile also boil up a full kettle, in order to have it ready for later.
  5. Now add the carrots, parsnip and potatoes. Cover and leave for another few minutes, then add a liter of water. Mix and simmer. Before proceeding, also add the herbs and the tomato. We use the tomato to add the to the color of the soup, which goes well with the orange chanterelles.
  6. Repeat the steps by gradually adding the water, until you will have added maximum 4 liters of water.
  7. After you've added enough water add the peas at the very end to prevent it from overcooking. Now leave to simmer for a final 10 minutes. Season to taste.
  8. Serve the soup in a large bowl with a few thyme leaves and a good spoon of creme fraiche. Don't forget to accompany the meal with a loaf of fresh bread.
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Tags: chanterelles, Porcini mushrooms, Soups, traditional

Comments (2) Questions (0)

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almost 5 years ago Sasa and Jan

It's hard to say which mushroom could replace the chanterelles, but if I were you, I'd almost rather use different fresh mushrooms rather than reconstituted dried porcini. More fresh porcini if the chanterelles are rare. The taste of a fresh mushroom and the juices it releases cannot be mimicked. I hope that helps. Bon appetit.

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almost 5 years ago lastnightsdinner

This sounds so lovely. I wish fresh porcini were more readily available around here. Is there another mushroom you could recommend in its place, or do you think a smaller quantity of good quality reconstituted dried porcini would work?