Mushroom soup with pasta and dill Recipe
Mushroom soup is one of those homely soups that smell like childhood and a calm Saturday. In many Polish homes it appears as a quick lunch when there are mushrooms and some pasta in the fridge. It’s delicate, creamy in flavor (though not blended), and very filling. It’s a bit like Italian minestrone, only in a strongly mushroom version with dill instead of basil.
This mushroom soup is hearty and comforting without needing to be fully blended. The combination of sautéed mushrooms, root vegetables, cream, and fresh dill gives it a rich, homely flavor that feels both familiar and a bit special.
Chef's tips
For the best flavor, take your time browning the mushrooms lightly – don’t rush this step, as it builds depth and umami. If you’re using stock cubes, choose a mild one and season with salt at the very end to avoid oversalting.
How to serve
Serve as a main course with crusty bread or garlic toasts. For a more filling meal, add extra pasta or a spoonful of cooked barley to each bowl and finish with a swirl of cream and a generous sprinkle of dill.
Ingredients
- button mushrooms fresh - 400 g
- carrot - 2 piece
- parsley root - 1 piece
- celeriac small piece - 0.25 piece
- onion medium - 1 piece
- garlic - 2 cloves
- butter can be half and half with oil - 2 tablespoons
- oil - 1 tablespoon
- vegetable or chicken stock homemade or from a good-quality cube - 1.5 l
- 30% cream you can use 18% cooking cream - 100 ml
- small pasta (e.g. vermicelli, stars) - 120 g
- fresh dill chopped - 3 tablespoons
- salt to taste
- pepper to taste
Preparation
- Peel the carrot, parsley root, and celeriac and cut into small cubes or thin half-slices.
- Peel the onion and dice finely. Peel the garlic and chop finely.
- Clean the mushrooms and trim the ends of the stems. Slice them thinly.
- In a large pot, heat the butter with the oil over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the garlic and fry for about 30 seconds, until it becomes very fragrant.
- Add the sliced mushrooms. Fry for 6–8 minutes over medium heat, stirring often, until they release their juices, then let some of the liquid evaporate and the mushrooms start to brown lightly at the edges.
- Add the carrot, parsley root, and celeriac. Stir and fry for 3–4 minutes so the vegetables warm through and start to soften.
- Pour in the stock, stir, and bring to a boil. Reduce the heat to low, cover the pot, and cook for 15 minutes, until the vegetables are tender.
- In a separate small pot, cook the pasta in salted water according to the package instructions, but reduce the cooking time by 1 minute so it doesn’t get overcooked. Drain.
- Pour the cream into a mug, add a few tablespoons of hot soup, and mix. Then pour the mixture back into the pot. Stir and heat for 2–3 minutes over low heat, without letting it boil vigorously.
- Add the cooked pasta and chopped dill. Season with salt and pepper to taste. If the soup is too thick, add a little water or stock.
- Serve hot with an extra sprinkle of dill on top.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Makaron będzie chłonął płyn, więc przy odgrzewaniu dolej trochę wody lub bulionu. Najlepiej przechowywać makaron osobno i dodawać do porcji przy podgrzewaniu.
