Galician Mushroom Soup

This classic recipe from Galicia is one of my favorite types of mushroom soup.
With a rich tasting clear broth, and rustic porcini filled dumplings, you are
sure to enjoy this especially in the colder months.

Servings: 8 people

Author:

Prep Time
1 hour

Cook Time
5 minutes

Total Time
1 hour, 5 minutes

Course:

Soup

Cuisine:

Ukrainian Polish Galician

Keywords:

clear soup Dry Mushroom Recipes Galician Cuisine Wild Mushrooms

🧂 Ingredients

55 grams Dry Porcini Mushrooms

You can make this recipe with other mushrooms but the signature taste will be different. Porcini, also called boletes edulis, are prized for their rich, umami taste and are the primary flavor of this mushroom soup.
2 liters Water
1 tbsp Salt

I find this recipe needs quite a lot of salt to really push forward that mushroom flavor. If you are sensitive to salt you can try adding a tsp at a time and tasting once it is dissolved in the broth.
Dill

Chopped, optional.
225 grams Flour
25 ml Neutral Oil

I used sunflower oil but any neutral oil will work.
1 tsp Salt
125 ml Water

If you feel it needs another tbsp or two go ahead and add it while the dough is mixing. Depending on the humidity of your location making dough can vary by quite a margin.
1 Egg –

Optional. Eggs help with the binding and rolling but if you want to leave it out to keep the recipe vegan you don't have to add it. I personally do add it, but have made dough without it before and it still works.

Instructions

1 Use a kettle or stove to boil 2 liters of water. Pour the water over the dry
porcini mushrooms and let sit out for at least an hour to rehydrate.
2 Remove the mushrooms from the broth and finely mince them. Taste the broth and
add salt as needed. Place the liquid on the lowest heat setting on your stove
with the lid on to keep it up to temperature.
3 Mix the dough ingredients by hand or using the dough hook on a stand mixer. Roll
out sheets of dough.
4 Place about a teaspoon worth of minced mushrooms a few cm apart and cover with
more dough. Cut to size and pinch closed. You can cut in squares or circles, it
is up to you.
5 Boil a bit of water. Add the dumplings and boil for no more than two minutes.
6 Fill a bowl with the hot mushroom broth and drop in a few mushroom dumplings.
Garnish with some chopped dill and enjoy.