Not all sunflowers have seeds, there are now known dwarf varieties developed for the distinct purpose of growing indoors. Whilst these cannot be harvested, they do enable people to grow them indoors without a high pollen factor, making it safer and more pleasant for those suffering hay fever.
Oh this looks sooooo delicious! If I can get my hands on those mushrooms I think I will make this soon.
It's just pure mushroom flavor in the best way. Let me know how you like it 🙂
really interesting to see something so simple - no onions, garlic, or other aromatics to muddy the flavor. intuitively, i would be adding all those things, but I would love to try to restrain myself and see how the clean flavor works on its own.
I thought the exact same thing when I read the recipe. "hmm I would totally add some sautéed finely chopped garlic and onion."
Oh I would have done the same thing had I not tried it already. I was shocked at how much I loved the just plain mushroom flavor so to speak, since it's basically just the broth from rehydrating them.
But then again it's basically a peasant dish so 'mushroom water' was likely a common occurrence for meals.
I do make another mushroom soup from the area that is much chunkier and has all the other stuff in it too
This is great I am a forager and have a big store of dried mushrooms , nice to find a new recipe for them !
For “store bought dough” what would that be…? Like i can buy pizza dough or pie dough or pre made wonton wrappers but this seems to be like a pasta dough…?
Hi yes it's most similar to pasta dough
This is one of my favorite soups from (no not that Galicia) the Galicia region of Western Ukraine and Eastern Poland. It has very few ingredients but great mushroom flavor.
Recipe originally posted here: Galician Mushroom Soup
INGREDIENTS
Mushroom Soup Recipe 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.
Dumpling Dough (You Can Also Use Store-bought Dough If You Prefer)
• 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
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.
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.
Mix the dough ingredients by hand or using the dough hook on a stand mixer. Roll out sheets of dough.
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.
Boil a bit of water. Add the dumplings and boil for no more than two minutes.
Fill a bowl with the hot mushroom broth and drop in a few mushroom dumplings. Garnish with some chopped dill and enjoy.