EARTHY FLAVOR, CREAMY, DELICIOUS SOUP; BOLETUS SOUP, POLAND, Kraków & Nature, Poland
Water – 10 cups (2367 ml)
Boletus Mushrooms – 900 grams frozen (2 pounds)
Onion – 1 medium size
Carrot – 1 medium size
Parsnip – 1 medium size
Celery – 1 stalk
Cream – 1 cup (236 ml)
Whole Juniper Berries – 7 pieces
Freshly Ground Black Pepper – 1 teaspoon
Sea Salt – 2 teaspoons
Boletus Soup – The soup culture in Poland dates back to ancient times. Traditionally, the soup is served as a first course but may also be featured as the main course. A wide range of ingredients and regional cooking styles contribute to uniquely flavored traditional soups. The wild forest mushrooms are a cherished ingredient in the Polish cuisine, refining flavors and supplying a pleasant fragrance. The Boletus Edulis, also known as the Cep or Bolete, is a highly praised wild mushroom found in the coniferous forests of Europe. The Boletus, foraged in the autumn season, has a brown cap, a spongy white-cream underside and an earthy flavor. Fresh, pickled or dried Boletes are used in many Polish dishes. We purchase frozen Boletus Mushrooms at the Awers, Inc store in Bellevue, WA in the USA. Our Boletus Soup is flavored with Juniper Berries, an essential spice in the European cuisine. Juniper Berries are the fruit of an evergreen shrub that grows in Europe, North America and Asia. The blue-and-black fruits have a berry-like appearance, a fruity citrus flavor and a refreshing scent. We select Juniper Berries grown along Croatia’s Dalmatian coast and available at India Tree (indiatree.com). Our Boletus Soup has a creamy texture and a delectably woody flavor.
Step 1 – Peel the vegetables and cut into smaller pieces. In a Stock Pot, combine the water, the frozen boletus mushrooms, the vegetables and the juniper berries. Bring to a boil, then reduce the heat to low-medium and cook for 45 minutes (until the vegetables are soft).
Step 2 – Place the Stock Pot away from the heat. Remove the juniper berries and discard them. Remove a few smaller mushrooms and set aside to be used later for serving. Use the spider strainer-skimmer ladle to scoop the mushrooms and the vegetables into the blander. Add 4 cups of the broth and purée the ingredients into a smooth texture. Transfer the puréed soup back to the Stock Pot.
Step 3 – Add the cream, black pepper and sea salt. Simmer the soup for 10 minutes.
Step 4 – Serve the Boletus Soup in shallow bowls and put the reserved mushrooms in the middle of each bowl. Enjoy our richly flavored traditional Boletus Soup.