soup / juha / keitto

Mushroom Soup & Onion Crostini / Juha od gljiva i kruščići s lukom / Sienikeitto ja crostinit

If you think good mushroom soup is something that absolutely requires an array of wild mushrooms and significant skill, read on. For us, it was something you order only at restaurants that come with innumerable forks and knives next to your plate, or risk the chance of an overly creamy, fake-tasting concoction. In comes Jamie Oliver with another significant skill (in addition to the cooking one), the ability to make everything look simple.

On an earlier trip to the Finnish forest, we learned that we’re not the world’s best mushroom foragers, even after we had a lesson from a proper Finnish grandma. The trip ended up in us throwing all the collected mushrooms away because they looked similar to something that might be poisonous, and with that our hope of making proper mushroom soup died away for a while. But thankfully, the store also provides some fresh mushrooms that look trustworthy enough. You can honestly take the simplest tasting ones like button or oyster mushrooms (if you don’t have a better choice) and make them amazing with a little help from dried porcini.

Of course you cannot just have a soup by itself, it wants a friend to socialize with. The usual buddy is bread, and we decided to dress it up a bit. Caramelised onions are easy enough to make, and offer a nice sweetness. Pair that with some melted cheese and the result is magic. Crispy, crunchy, cheesy bites paired with this flavor-packed soup, it’s pure bliss.

soup

 

(adapted from Jamie Oliver’s Mushroom soup)

(makes 2 large servings / 2 velike porcije / 2 isoa annosta)

Mushroom Soup:

  • 300 g fresh mushrooms
  • 1/2 onion
  • 1 celery stick
  • 2 garlic cloves
  • small handful dried porcini
  • 1/4 tbsp dried thyme
  • 50 ml cream
  • 1 chicken stock cube

Crostini

  • 3 slices bread
  • 1/2 onion
  • 50 g smoked cheese
  • 1/2 tsp sugar

Juha od gljiva:

  • 300 g gljiva
  • 1/2 luka
  • 1 stabljika celera
  • 2 režnja češnjaka
  • mala šaka sušenih vrganja
  • 1/4 žličice timijana
  • 50 ml vrhnja za kuhanje
  • 1 kocka kokošjeg temeljca

Kruščići:

  • 3 kriške kruha
  • 1/2 luka
  • 50 g dimljenog sira
  • 1/2 žličice šećera

Sienikeitto

  • 300 g tuoreita sieniä
  • 1/2 sipuli
  • 1 lehtisellerin varsi
  • 2 valkosipulinkynttä
  • pieni kourallinen kuivattua herkkutattia
  • 1/4 rkl kuivattua timjamia
  • 50 ml kermaa
  • 1 kanaliemi kuutio

Crostini leivät

  • 3 viipaletta leipää
  • 1/2 sipuli
  • 50 g savustettua juustoa
  • 1/2 tl sokeria
  1. Begin by soaking a small handful of dried porcini in warm water for about 10 minutes.
  2. Clean and chop your mushrooms. When the mushrooms are ready heat a pot on high heat. Then chop the celery, onion and garlic.
  3. Fry the mushrooms in olive oil, stirring often. When the mushrooms begin to color, add a large pinch of salt, onion, celery, thyme and garlic. Fry for around 10 min.
  4. At the same time, heat a small pan on medium heat and slice thin circles of the onion. To caramelize your onions, add olive oil, onion, salt and sugar to the pan. Stir often until the onions are soft and golden. At this point preheat the oven to 225 ºC, from above.
  5. Returning to the soup; add the soaked porcini and its water, but be careful as there might be a bit of grit at the bottom of the glass. Allow to simmer and reduce for about 15 minutes, or until only a bit of liquid is left in the pot.
  6. Add the stock cube and enough water to cover everything. Lower to medium heat and allow to simmer for a further 20 min.
  7. While the soup is simmering, slice your bread, cut some strips of cheese and make your crostini. Top the bread with onions and cheese strips and bake for 10 minutes, until the bread is getting golden and the cheese is bubbling.
  8. Use a hand blender until the soup is of the consistency you prefer. Add cream, taste and season to your liking. Serve fresh with crostini
  1. Prije nego počnete pripremati svježe gljive, namrvite suhe vrganje u čašu tople vode i ostavite postrani.
  2. Očistite gljive i narežite ih na veće komade. Stavite lonac na jaku vatru i ugrijte maslinovo ulje. Grubo nasjeckajte polovicu luka, celer i češnjak.
  3. Kad se ulje ugrije, pržite gljive, pazeći da ne zagore. Kad dobiju boju dodajte prstohvat soli, luk, celer, timijan i češnjak. Pržite desetak minuta.
  4. U isto vrijeme narežite ostatak luka na tanke kolutove za kruščiće. Ugrijte malo maslinovog ulja u maloj tavi, pa na njemu lagano karamelizirajte luk s malo soli i šećerom. Često miješajte dok luk ne omekša i dobije zlaćanu boju. Zagrijte pećnicu na 225 ºC s gornje strane.
  5. Vratite se juhi; dodajte suhe vrganje i procijeđenu tekućinu u kojoj su se namakali. Ostavite juhu da vrije oko 15 minuta, dok se tekućina ne reducira i dobijete koncentrirani okus gljiva. 
  6. Dodajte kokošju kocku i dovoljno vode da prekrije povrće. Smanjite vatru i pustite da lagano krčka još dvadesetak minuta.
  7. Za vrijeme dok je juha u završnoj fazi, vratite se kruščićima. Narežite sir na trakice, pa raspodijelite luk na kriške kruha i posipajte sirom. Pecite u pećnici oko 10 minuta, dok se sir ne rastopi i kruh ne zapeče.
  8. Izmiksajte juhu, pa ulijte vrhnje za kuhanje, kušajte i po potrebi dodatno posolite i popaprite. Poslužite s vrućim kruščićima.
  1. Aloita liottamalla pieni kourallinen kuivattua herkkutattia lämpimässä vedessä.
  2. Sitten puhdista ja pilko sienet. Kun sienet ovat pilkottu laita kattila kovalle lämmölle. Sitten pilko sipuli, valkosipuli ja lehtiselleri.
  3. Nyt kattilan pitäisi olla kuuma. Lisää loraus oliiviöljyä, sienet ja hieman suolaa. Paista sienet sekoittaen usein ja kun ne alkavat päästämään ulos vettä lisää sipuli, valkosipuli ja lehtiselleri. Paista noin 10 minuuttia.
  4. Lämmitä pieni pannu ja pilko toinen sipulin puolikas niin että sipulin viipaleet ovat pyöreitä. Karamelisoi sipulit lisäämäällä pannuun oliiviöljy, sipulit, suola ja sokeri. Lämmitä uuni 225 asteeseen, niin että lämpä tulee päältä.
  5. Takas keittoon :) Lisää kattilaan herkkutatit vedessä, mutta ole varovainen koska lasin pohjalla voi olla jonkun verran hiekkaa. Anna kiehua 15 minuuttia tai kunnes kattilassa on vaan hieman nestettä.
  6. Lisää kattilaan liemi kuutio ja vettä niin että kaikki ainekset peittyvät. Alenna lämpöä keskilämmölle ja anna kiehua hitaasti 20 min.
  7. Samalla kun keitto kiehuu viipaloi leipä ja juustoa. Muodosta crostinit lisäämäällä leivän päälle ensin karamelisoitunutta sipulia ja sitten juustoa. Paista uunissa 10 min kunnes leipä on kultaisen rapeata ja juusto on just alkanut kuplimaan.
  8. Viimeistele keitto lisäämällä kermaa. Soseuta sauvasekoittimellä, maista ja säätele mausteet. 
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