Mushroom Soup with King Bolete, Spinach and Nutmeg
Based on a traditional Russian recipe, this mushroom soup features king bolete, potatoes, carrots, onions and spinach in a clear broth enhanced with aromas of bay leaf, black peppercorns and nutmeg.
Equipment
- 1 Soup pot
- 1 medium frying pan
Ingredients
- 300 g frozen king bolete mushrooms
- 1 bay leaf
- 1/2 tsp whole black peppercorns
- 3 medium potatoes cut into bite sized pieces
- 1 medium carrot grated
- 1 small onion finely chopped
- 2 tbsp olive oil
- 2 cups of fresh spinach leaves thoroughly washed
- 1 tsp salt
- 1/3 tsp ground nutmeg
- Fresh chopped parsley for garnish
- Sour cream to serve optional
Instructions
- Wash the mushrooms under running lukewarm water. Do not defrost - we will be cooking frozen washed mushrooms.
- Place mushrooms into a medium soup pot and cover with 1.5l of cold water.
- Add 1 bay leaf, 1/2 tsp of black peppercorns and bring to boil.
- Simmer for 20-25 minutes or until mushrooms are cooked.
- In the meantime, heat 2 tbsp of olive oil in a medium frying pan.
- Add the onions and fry for 4-5 minutes until just starting to turn golden.
- Add the grated carrot and fry for further 3-4 minutes until it softens. Season with 1/2 tsp salt and set aside.
- When the mushrooms are cooked, take them out and transfer to a plate.
- Add 1/2 tsp of salt to the pot, add the potatoes and simmer for 7-10 minutes until the potatoes are done.
- Return the mushrooms and the onions and carrots to the pot and stir to combine. Taste and adjust for salt.
- Turn the heat off and stir in the spinach leaves. Keep stirring until they just wilt.
- Sprinkle over 1/3 tsp of grated nutmeg.
- Serve garnished with fresh chopped parsley and sour cream.
Notes
- The soup can last in the fridge for 2 days.