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Lithuanian Mushroom Soup
A hearty and aromatic mushroom soup, a staple in Lithuanian cuisine, especially during autumn. It often features a mix of wild mushrooms and is enriched with vegetables and sometimes a touch of cream or sour cream for a velvety texture.
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- 500 g Mixed wild mushrooms (chanterelles, porcini, etc.)(fresh or dried (if dried, rehydrate first))
- 1 large Onion(finely chopped)
- 2 medium Carrots(chopped)
- 2 Celery stalks(chopped)
- 3 medium Potatoes(peeled and cubed)
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1 liter Water or mushroom broth
- 250 ml Sour cream
- 2 Bay leaves
- 5 Black peppercorns
- 1 tsp Dried thyme
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
ðšâð³ äœãæ¹
- 1
If using dried mushrooms, rehydrate them in warm water for at least 20-30 minutes. Drain and set aside, reserving the soaking liquid if desired for extra flavor.
ð¡ ããã®ã³ã: Ensure mushrooms are thoroughly cleaned if fresh. - 2
In a large pot, melt butter over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 8-10 minutes.
- 3
Add the mushrooms to the pot along with bay leaves, black peppercorns, and thyme. Cook for about 10 minutes, allowing the mushrooms to release their juices.
- 4
Add the cubed potatoes and water (or mushroom broth/reserved mushroom liquid) to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are tender.
- 5
In a separate small pan, melt the remaining butter over medium heat. Whisk in the flour to form a roux. Cook for 1-2 minutes until lightly browned.
- 6
Gradually whisk the roux into the simmering soup. Stir well and continue to simmer for another 5 minutes until the soup thickens slightly.
- 7
Stir in the sour cream. Season generously with salt and pepper to taste. Heat through gently without boiling.
ð¡ ããã®ã³ã: Do not boil after adding sour cream to prevent curdling. - 8
Serve hot, garnished with fresh parsley.
ð¡ ããã®ã³ã
- âUsing a variety of mushrooms, especially wild ones, will yield the best flavor.
- âFor a richer soup, you can use a combination of water and chicken or vegetable broth.
- âAdjust the amount of sour cream to your preference for creaminess.
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- Add a splash of heavy cream along with the sour cream for extra richness.
- Include other root vegetables like parsnips or leeks.
- For a heartier meal, add cooked barley or small pasta.