A rich and comforting traditional Lithuanian soup made with wild forest mushrooms, aromatic vegetables, and a creamy broth. Perfect for cozy winter nights or when you're feeling under the weather. This rustic dish celebrates the forest and the art of foraging with every spoonful. 🌲🍄
Ingredients
For the Stock (optional):
- 1 kg pork ribs (omit for vegetarian version)
- 2 carrots
- 2 onions
- 2 sticks celery
- 10 g fresh parsley
- 2 litres cold water
- 1 bay leaf
- 2-3 allspice berries
Or use:
- 1.5 litres vegetable, chicken, or mushroom stock
For the Soup:
- 40 g dried mixed forest mushrooms (soaked in 1 cup hot water)
- A handful of fresh mushrooms (e.g. chanterelles), chopped
- 1 tsp butter
- 1 tsp olive oil
- 1 large onion, finely chopped
- 150 ml double cream
- 100 g wide egg noodles or kasza (barley groats)
- 3 tsp cornflour (optional, mixed with cold water)
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Stock (if using homemade):Roughly chop carrots, onions, and celery. Add to a large pot with pork ribs (if using), parsley, bay leaf, and allspice. Add 2 litres cold water and bring to a gentle simmer. Skim off foam. Simmer for 1 hour, strain, and set aside.
- Prepare the Mushrooms:Strain soaked dried mushrooms to remove grit, then finely chop. Heat butter and olive oil in a soup pot, sauté onions for 5–10 minutes. Add mushrooms and cook on low heat for 5–7 minutes.
- Build the Soup:Add prepared stock (or store-bought) to the pot. Pour in the strained mushroom soaking liquid (avoid grit). Bring to a boil, then reduce to simmer for 25 minutes.
- Cook the Grains/Pasta:Cook egg noodles or kasza separately according to package instructions. Drain and set aside.
- Finish the Soup:Stir in double cream. If a thicker texture is desired, stir in the cornflour mixture and simmer for 5 more minutes.
- Serve:Place cooked noodles or kasza into serving bowls. Ladle hot soup over the top and garnish with fresh parsley. Enjoy!
Notes
There’s nothing quite like a warm, earthy bowl of Lithuanian Wild Mushroom Soup to bring comfort on a chilly day or during times of low energy. This traditional recipe is rich in flavor, deeply nostalgic, and incredibly nourishing — the kind of soup that warms you from the inside out.
Whether one is battling a cold, returning from a brisk walk in the woods, or simply craving a taste of Eastern European heritage, this mushroom soup delivers. 🌲✨🍵 A Soup Steeped in Tradition
In Lithuania, wild mushroom soup is more than just a meal — it's a culinary celebration of the forest. Foraging for mushrooms is a cherished tradition, passed down through generations, and often shared between family members. This dish captures that rustic charm, bringing together the bounty of the forest in a hearty, soul-soothing bowl. The recipe often features foraged mushrooms, such as winter chanterelles (kurki), dried porcini, or other forest varieties. These mushrooms lend a deep, earthy umami flavor that pairs perfectly with a delicate broth and creamy finish.🥣 Why You'll Love This Soup
✅ Deep, earthy flavor from wild mushrooms ✅ Customizable – make it with or without meat ✅ Hearty and filling thanks to barley or egg noodles ✅ Nostalgic and comforting – perfect for cold days or when under the weather ✅ Vegetarian-friendly option includedBring It All Together
- Pour in the prepared stock (or store-bought). Add the mushroom soaking liquid too, avoiding any sediment.
- Bring to a boil, then reduce heat and simmer gently for 25 minutes.
- In the meantime, cook the egg noodles or kasza according to package instructions, then drain.
Final Touches ✨
- Stir in the cream. If a thicker texture is preferred, add the cornflour slurry and stir until slightly thickened.
- Let it simmer for an additional 5 minutes on low heat.
Serve & Enjoy!
To serve, place the noodles or barley into individual bowls. Ladle the steaming hot mushroom soup over the top and garnish with fresh parsley. Smacznego! (Bon appétit!) 🍽️💡 Tips & Variations
- Make it vegetarian: Skip the pork ribs and use a rich vegetable or mushroom stock cube instead.
- Substitutions for kasza: Pearl barley, farro, or wild rice work well too.
- Add herbs: A touch of dill or thyme adds another layer of flavor.
- Freeze for later: This soup keeps well in the freezer — just leave the cream out until reheating.
🧺 Perfect For:
- Cold winter nights ❄️
- Family meals 👨👩👧
- Celebrating heritage and comfort food
- When you're feeling under the weather 🤧
Sounds delicious! The inclusion of both dried and fresh mushrooms really elevates it. Definitely trying this soon.