Mushroom Soup with Turnip
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
1
Description
Making a great mushroom soup is easier than it seems. With a minimal number of ingredients, a simple sequence of steps, and just an hour of your time—that’s really all you need. The cooking technique is explained by Chef John Smith.
Ingredients
- Porcini Mushrooms - 17.6 oz
- Rutabaga - 14.1 oz
- Carrot - 2 pieces
- Onion - 1 head
- Vegetable Oil - 1 fl oz
- Scallions - 5 pieces
- Dill - 7 sprigs
- Bay leaf - 1 piece
- Green peppercorns - to taste
- Salt - to taste
Step by Step guide
Step 1
Slice the mushrooms into uniform pieces. Cut smaller mushrooms in half or into quarters.
Step 2
Add the chopped mushrooms to boiling water. Use twice as much water as the volume occupied by the fresh mushrooms. Soon, foam will start to form — remove it with a spoon. Then, boil the mushrooms for an additional 10 minutes. It’s not always clear whether the mushrooms have worms or not. Add salt to the water: the salt will cause any worms to come out. During the first boiling, the mushrooms will reduce in size by about half.
Step 3
Drain the mushrooms in a colander, pour cold water (3 liters) into a pot, and add the mushrooms. Bring to a boil and simmer the mushrooms for 30 minutes over medium heat, remembering to skim off any foam.
Step 4
Peel the turnip and cut it into cubes, and do the same with the carrot and onion.
Step 5
When sautéing, it's best to first fry the carrots for 2 minutes, then add the onions, and finally toss in the turnip. Sauté the vegetables in refined sunflower oil over low heat for 15–20 minutes.
Step 6
Chop the green onions and dill. The green color will brighten up the soup, and seasonal vitamins are always a plus.
Step 7
Add the sautéed vegetables to the soup. Wait for the soup to come to a boil. The soup is almost ready.
Step 8
Light a bay leaf on fire, then extinguish it by dipping it into the soup. This display is not just for show: it allows the leaf to release more aroma.
Step 9
Add salt and pepper to taste. Add part of the herbs to the soup as soon as it starts to boil. Reserve the second part for garnishing when serving. This way, the soup will absorb the flavors of the herbs while retaining more vitamins.
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