At least on my books. When the temperature goes down, and the sky is grey I’m craving soups, which are a quick comfort and easy fix. Last night I was looking for new recipes and came across this amazing soup and idea was born. Our local market here in Falenica seems to have almost all avaliable on relatively descent prices. After closer inspection of the fridge I found some beef broth Dad made on Monday (miraclously the pot got almost emptied during the night) but as well there was a pack of gnocchi and some veggies for soup.
Today I purchased my favourite wild mushrooms and decided that wild mushroom soup is the best treat for cold autumn day. Soup is simple and consists of two kinds of broth – chicken/turkey and beef/turkey. Of course that was only the case because I didn’t have enough of one kind. I guess that any sort of broth will do the trick, so it’s absolutley up to you which one you choose.
The soup is much lighter than a traditional Polish mushroom soup, simply because Mom requires lighter food, that isn’t neither too fat or too demanding on stomach.
Atumn Wild Mushroom Soup with Gnocchi
(feeds many or three people for a week)
about 1,5-2l broth of your choice
1 kilo wild mushrooms of your choice, I used boletus
2 big onions, diced
500g gnocchi your choice
handfull of dried wild mushrooms
Heat up your broth and add a handfull of dried mushrooms. Boil until broth is nice and aromatic. Slice and dice wild mushrooms so that there’s a variety of structure and add them to broth. Let simmer. Fry quickly onion on olive oil and add to the soup. Let simmer for 30mins. Season up with salt and pepper according to your liking. When mushrooms are nice and soft, add gnocchi and cook them as said on the pack.
To serve, add a spoonful of yogurt into a bowl, pour a bit of broth and mix until combined. Filled up with soup. This way yogurt or cream will stay smooth.
Enjoy as it is or with fresh bread. You can substitute gnocchi with potatos (then add them together with mushroom, potatos must be diced and cook good 35mins) and yogurt with sour cream.