Soup Waltz

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It became a classic and one of our favorites right after I came up with the recipe. And it will definitely make you want to dance (inspired by a traditional Viennese soup, Rcp# 69)

Ingredients for ‘Soup Waltz’

  • 45-50g of grated parsnips (two medium parsnips, cleaned)
  • 45-50g grated fennel (core of one medium fennel bulb)
  • 5-6 tablespoons of canola oil
  • 5 precooked, crumbled chestnuts
  • 5 medium-sized, firm-cooking potatoes, peeled and cubed
  • 1 liter of strong vegetable broth (homemade; see [AnyBroth])
  • 1 teaspoon salt
  • Freshly ground pepper and freshly ground nutmeg
  • 150g large king oyster mushroom heads (you need about 5 – 6 of them), cut into small cubes
  • 3 tablespoons chives, chopped (fresh or frozen)
  • 1/2 teaspoon bear‘s garlic in oil or dried bear‘s garlic
  • 200 ml hot Water
  • 1 – 1 ½ tablespoon cashews, crushed and ground into flour using a mortar and pestle
  • You will also need a pot that holds three liters and a stone mortar for grinding the cashews.

Cooking Instructions for ‘Soup Waltz’

  1. Add 3 tablespoons of canola oil to the pot and sauté the mushroom cubes until they are ready (they will start to smell like mushrooms).
  2. Turn the heat down to low, then add the crushed cashews. Stir until the cashew flour has picked up just a little color. Be careful, as this will burn quickly. Add 250 ml of broth plus 200 ml of hot water, and bring to a boil. Turn off the heat, then add nutmeg, salt, and bear’s garlic. Pour the mixture into a heat-resistant bowl (it’s best to place a wet cloth under it) and set it aside.
  3. Reuse the same pot with 2 more tablespoons of canola oil to sauté the grated fennel and parsnips. Once they are lightly browned, add the crumbled chestnuts and the remaining 750 ml of broth. Stir well.
  4. Bring to a boil, then add the potato cubes. Simmer on medium heat until the potatoes are done but still firm.
  5. Combine the soup and the mushrooms in liquid, stirring gently. Turn off the heat and remove the pot from the stove.
  6. Add the chives and let stand for 8-10 minutes, covered with a colander or lid with a spoon underneath.

This serves as a starter soup for four to five people or a generous lunch for two.

Side Notes:

  • This recipe is the twin of the one with the Ingredient Special on King Oyster Mushrooms (‘Oyster with Plenty Pearls’ → recipe [‘Mushroom in Pyjamas’]). In that recipe, you use the stems, but here, you need the heads. As I wrote in the ingredient special, those heads are a perfect replacement for porcini mushrooms. Porcini mushrooms are not easily available in many regions and are not available year-round, unlike the king oyster mushroom. I love that mushroom; it’s so versatile.
  • The “Soup Waltz” was inspired by a hearty Austrian dish and local specialty from Vienna. Although the original called for plenty of fat (lard) and other ingredients that aren’t exactly light-footed, I figured you don’t really need those to get into the mood. Ah, those wonderful Viennese waltzes and the annual opera ball…

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