Soupe aux Champignons de la Forêt de Stara Planina - Délice Crémeux aux Champignons Sauvages
(Stara Planina Forest Mushroom Soup - Creamy Wild Mushroom Delight)
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avril 26, 2025
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Ingrédients
-
400 grams Wild forest mushrooms
(Use mixed wild mushrooms like boletus, chanterelles, and oyster mushrooms if available)
-
50 grams Beurre non salé
(For sautéing mushrooms and vegetables)
-
1 medium Yellow onion
(Haché finement)
-
1 medium Carotte
(Diced finely)
-
1 stalk céleri branche
(Diced finely)
-
3 cloves Gousses d'ail
(Haché)
-
1 liter Bouillon de Légumes
(Préféré faible en sodium)
-
200 ml Crème épaisse
(For creaminess)
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2 teaspoons Thym Frais
(Fresh leaves, finely chopped)
-
1 leaf Bay leaf
(To add subtle flavor)
Sel, to taste
Poivre noir, to taste
-
2 tablespoons Fresh flat-leaf parsley
(Haché pour la garniture)
-
1 teaspoon Jus de citron
(Optional - to brighten flavor)
(Use mixed wild mushrooms like boletus, chanterelles, and oyster mushrooms if available)
(For sautéing mushrooms and vegetables)
(Haché finement)
(Diced finely)
(Diced finely)
(Haché)
(Préféré faible en sodium)
(For creaminess)
(Fresh leaves, finely chopped)
(To add subtle flavor)
(Haché pour la garniture)
(Optional - to brighten flavor)
Nutrition
- Portions: 4
- Taille de portion: 1 bol (300ml)
- Calories: 280 kcal
- Carbohydrates: 20 g
- Protein: 8 g
- Fat: 20 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 400 mg
- Cholesterol: 60 mg
- Calcium: 60 mg
- Iron: 2.2 mg
Instructions
-
1 - Clean and Prep Mushrooms:
Gently clean the mushrooms by brushing off dirt. Slice the larger mushrooms evenly to ensure uniform cooking.
-
2 - Sauté Vegetables and Mushrooms:
In a large soup pot, melt the butter over medium heat. Add onions, carrots, and celery and sauté until softened, about 5 minutes. Add garlic and cook for one minute. Add mushrooms and cook until they release their juices and soften, about 5 minutes.
-
3 - Add Broth and Herbs:
Pour in the vegetable broth. Add the fresh thyme leaves and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to let flavors meld.
-
4 - Blend Soup:
Remove the bay leaf. Use an immersion blender to blend the soup partially until desired creaminess is achieved, leaving some mushroom pieces intact for texture.
-
5 - Add Cream and Finish:
Stir in the heavy cream over low heat gently. Season with salt and freshly ground black pepper to taste. Optionally, add lemon juice for brightness.
-
6 - Garnish and Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with rustic bread or a side salad.
Gently clean the mushrooms by brushing off dirt. Slice the larger mushrooms evenly to ensure uniform cooking.
In a large soup pot, melt the butter over medium heat. Add onions, carrots, and celery and sauté until softened, about 5 minutes. Add garlic and cook for one minute. Add mushrooms and cook until they release their juices and soften, about 5 minutes.
Pour in the vegetable broth. Add the fresh thyme leaves and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to let flavors meld.
Remove the bay leaf. Use an immersion blender to blend the soup partially until desired creaminess is achieved, leaving some mushroom pieces intact for texture.
Stir in the heavy cream over low heat gently. Season with salt and freshly ground black pepper to taste. Optionally, add lemon juice for brightness.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with rustic bread or a side salad.
En savoir plus sur: Soupe aux Champignons de la Forêt de Stara Planina - Délice Crémeux aux Champignons Sauvages
Stara Planina Forest Mushroom Soup
Stara Planina, a majestic mountain range in Bulgaria, is known for its lush forests and abundance of wild mushrooms. This soup celebrates the rich, earthy flavors of the forest—butter-sautéed wild mushrooms, fresh herbs, and creamy broth are central to this traditional yet creative recipe.
Mushrooms like boletus, chanterelles, and oyster, commonly found in Stara Planina, provide unique umami and texture that commercial mushrooms lack. This recipe balances that richness with the subtle sweetness of carrots and onions and a hint of fresh thyme and bay leaf to echo the forest aroma.
Blending the soup partially leaves a hearty texture that makes it feel more like a rustic forest homage. Adding cream enriches the broth, transforming it into comforting cold-weather fare without overwhelming the mushroom flavor.
Historically, mushrooms in Balkan cuisine symbolize more than flavor or nutrition: they connect communities to nature, celebrating foraged, slow food traditions. This recipe suits vegetarians and flexibly allows for optional garnishes like parsley or lemon juice for brightness.
Expert tips: avoid washing mushrooms with water to keep texture intact. Use fresh herbs where possible. Be patient to cook down the mushrooms properly for deeper flavor. Enjoy this soup with traditional Balkan bread for a full cultural experience.
This soup is a perfect starter or light meal, ideal for those who value depth of flavor with natural ingredients and culture-rich roots.
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