There's nothing quite like a warm bowl of mushroom soup to bring comfort and coziness to your day. This recipe for Mushroom Soup with Honey Fungus (Opyata) and Broccoli is a celebration of simple, earthy flavors. Opyata, a popular mushroom in Eastern European forests, have a unique, slightly sweet taste and a firm texture that holds up beautifully in soups. Using frozen mushrooms makes this delightful dish accessible all year round, transforming a handful of simple ingredients into a hearty, nourishing meal that feels like a warm hug in a bowl.
Mushroom soup with honey fungus and broccoli
Ingredients for Mushroom Soup with Honey Fungus and Broccoli
- 200 g frozen opyata (honey fungus mushrooms)
- 200 g broccoli
- 200 g potatoes
- 100 g leek
- 50 g onion
- 2 cloves of garlic
- 20 g vegetable oil
- bay leaf, black pepper, salt, water
How to Make Mushroom Soup with Honey Fungus and Broccoli
First, add the garlic to the hot oil, and a few seconds later, add the leek and onion.
Cut the potatoes into small cubes.
After the potatoes, add the frozen honey fungus mushrooms to the pot.
Cut the leek stem in half lengthwise. Rinse the cut leek under running water. Soil can get trapped in the leaf axils, so it’s important to wash it thoroughly. Finely chop the leek and the onion. Mince the garlic cloves. Pour vegetable oil into a thick-bottomed pot. First, add the garlic to the heated oil, and a few seconds later, add the leek and onion. Sauté the vegetables over medium heat for 7 minutes, until the onion becomes translucent and soft.
Cut the potatoes into small cubes. Add the diced potatoes to the pot. I recommend using a potato variety that breaks down slightly, which will give the soup a creamier consistency.
Next, add the frozen opyata (honey fungus mushrooms) to the pot. To prepare them for freezing, I boil the opyata for a few minutes, drain them in a colander, and freeze them in containers. It’s very convenient for winter cooking; I just break off the amount of frozen mushrooms I need and add them straight to the pot.
Add the broccoli florets and the chopped stem to the rest of the soup ingredients.
Pour about one and a half liters of boiling water into the pot.
Cook on low heat for 30 minutes.
Separate the broccoli into florets. Scrape the stem and peel off any tough fibers. Cut the stem into thick rounds. Add the broccoli florets and the sliced stem to the other ingredients in the soup.
Pour about one and a half liters of boiling water into the pot. Add two bay leaves and a few black peppercorns.
Bring to a boil. Cook on low heat for 30 minutes. Cover the pot with a lid, leaving a small opening for steam to escape. Salt to taste about 5 minutes before the soup is done. The opyata, broccoli, and small-diced potatoes will cook in about the same amount of time. If you want a pop of bright color in your bowl, set aside a handful of broccoli florets and add them to the soup a few minutes before it’s ready. The blanched broccoli will turn a vibrant green and remain slightly crisp, adding a different texture.
Let the finished soup rest for a few minutes.
Let the finished soup rest for a few minutes. Ladle the mushroom soup with opyata and broccoli into bowls and serve hot or warm. A slice of toasted bread is a great accompaniment, and you can season the soup with some soy smetana (a vegan sour cream alternative).
We hope you enjoy every spoonful of this comforting mushroom and broccoli soup! It's a wonderfully versatile dish—feel free to add other vegetables like carrots or celery, or stir in some fresh dill or parsley at the end for extra freshness. This recipe is a small taste of the rich tradition of mushroom foraging and cooking in many cultures, bringing the wholesome flavors of the forest to your kitchen. Serve it with a dollop of vegan sour cream and some crusty bread for a truly satisfying meal. Enjoy!
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