π About This Recipe
This velvety soup is a celebration of the deep, umami-rich flavors of the forest, brightened by the tangy complexity of cultured soured cream. Drawing inspiration from Central European traditions, it balances the earthy weight of wild mushrooms with a delicate acidity that cuts through the richness. It is a soul-warming bowl that transforms humble ingredients into an elegant, fermented masterpiece perfect for chilly evenings.
π₯ Ingredients
The Mushroom Base
- 1 pound Cremini mushrooms (cleaned and thinly sliced)
- 1/2 ounce Dried Porcini mushrooms (reconstituted in 1 cup hot water)
- 3 tablespoons Unsalted butter (high quality)
- 1 tablespoon Extra virgin olive oil
Aromatics and Liquids
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 teaspoons Fresh thyme (leaves only)
- 4 cups Vegetable or Beef stock (low sodium)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 piece Bay leaf (dried)
The Soured Cream Liaison
- 1 cup Full-fat soured cream (at room temperature to prevent curdling)
- 2 tablespoons All-purpose flour (used as a stabilizer)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 1/2 teaspoons Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh dill (finely chopped)
- 1 pinch Smoked paprika (for color and depth)
π¨βπ³ Instructions
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1
Place the dried porcini mushrooms in a small bowl with 1 cup of boiling water. Let them soak for 20 minutes until soft. Strain through a coffee filter to reserve the liquid, and finely chop the hydrated mushrooms.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-high heat.
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3
Add the sliced cremini mushrooms to the pot. SautΓ© for 8-10 minutes without stirring too frequently at first, allowing them to release their moisture and develop a deep golden-brown crust.
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4
Stir in the diced onion and cook for another 5 minutes until the onion is translucent and soft.
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5
Add the minced garlic, chopped porcini mushrooms, and fresh thyme. Cook for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
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6
Deglaze the pot with the white wine, scraping the bottom with a wooden spoon to release all the flavorful brown bits (fond).
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7
Pour in the vegetable or beef stock, the reserved porcini soaking liquid, and add the bay leaf. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover partially, and simmer for 15-20 minutes to allow the flavors to meld beautifully.
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9
In a small mixing bowl, whisk together the room-temperature soured cream and the flour until perfectly smooth. This creates a 'liaison' that thickens the soup and prevents the cream from breaking.
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10
Temper the cream: Take a ladleful of the hot soup liquid and slowly whisk it into the soured cream mixture. Repeat with one more ladleful until the cream is warm.
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11
Slowly pour the tempered cream mixture back into the large pot, stirring constantly. Simmer for an additional 3-5 minutes until the soup thickens slightly. Do not let it reach a rolling boil.
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12
Remove the bay leaf. Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
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13
Ladle the hot soup into warmed bowls. Garnish generously with fresh dill and a light dusting of smoked paprika.
π‘ Chef's Tips
Always use room temperature soured cream and temper it with hot broth to ensure a silky, smooth texture without curdling. For a deeper flavor, use a mix of wild mushrooms like shiitake, oyster, or chanterelles alongside the cremini. Don't skip the dried porcini; they provide a concentrated 'forest' essence that fresh mushrooms alone cannot achieve. If you prefer a smoother soup, you can use an immersion blender to pulse about 1/3 of the soup before adding the cream. This soup tastes even better the next day as the fermented notes of the soured cream develop further.
π½οΈ Serving Suggestions
Serve with a thick slice of toasted rye bread or sourdough slathered in salted butter. Pair with a crisp, dry white wine like a Hungarian Furmint or an Austrian GrΓΌner Veltliner. A side of roasted root vegetables or a simple bitter greens salad provides a lovely textural contrast. For a traditional touch, serve with a few small boiled potatoes added directly into the bowl. Add a swirl of high-quality truffle oil just before serving for an extra layer of luxury.