Secrets of perfecting mushroom soup with dried fungi
Mushroom soup is a culinary cuisine treasure, especially cherished during the festive season. Its rich, aromatic flavour is primarily due to dried mushrooms. However, to make mushroom soup truly exceptional, it is crucial to prepare these forest delicacies properly. So, how should you soak dried mushrooms to extract maximum flavour and aroma?
Mushroom soup has become a permanent fixture in the canon of cuisine. Its deep flavour and aroma make it particularly popular in the autumn and winter months and on the Christmas Eve table. The key ingredient of this traditional dish is dried mushrooms, which require proper preparation to bring out their full flavour. However, the secret to the perfect mushroom soup lies in the mushrooms themselves, the preparation method, and the additions that enhance the dish's aroma and taste.
How to prepare dried mushrooms for mushroom soup?
The foundation of any good mushroom soup is properly prepared dried mushrooms. Before they enter the pot, they must be soaked to regain their original texture and release their intense flavour and aroma. It's important to remember that the mushrooms should be completely submerged in lukewarm, boiled water or milk.
Why is this important? Soaking allows the mushrooms to soften and release their natural essential oils, enriching the soup's flavour. Avoid boiling water over them, as this method makes them tough and causes them to lose their flavour qualities.
How long should you soak dried mushrooms?
- At least 2-3 hours – This is the time needed for the mushrooms to become tender.
- Preferably overnight. Soaking for 8-12 hours allows for full flavour development, which is particularly recommended for mushroom soup on special occasions like Christmas Eve.
The most common liquids used for soaking dried mushrooms are water or milk.
- Water: This is the classic way to soak mushrooms. The water should be lukewarm, not hot, to avoid damaging the delicate aromas.
- Milk: Soaking in milk adds a creamy consistency and a slightly sweet flavour to the soup. It's best to use whole milk.
Before starting the soaking process, thoroughly rinse the mushrooms under running water to remove any possible impurities. Then, place them in a deep dish that allows the caps to open freely. If you leave the mushrooms in water overnight, storing them in a cool place to avoid fermentation is best.
Do not discard the water after soaking the mushrooms. It is full of aroma and flavour, so it's worth using it as the soup's base. Strain it through a sieve to separate the mushrooms from impurities.
An addition that changes everything – white beans
If you're looking for a way to add variety to classic mushroom soup, try adding white beans. This ingredient gives the dish a creamy consistency while making it more filling. You can use cooked beans or canned ones, reducing the preparation time.
Add the cooked beans to the pot after soaking and sautéing the mushrooms and vegetables. After a short boil, the whole dish gains a unique character. The beans gently balance the intense flavour of the mushrooms, making the soup a complete meal that will satisfy every household member.
