Yesterday went to the nearby forest in search of boletus mushrooms. Although I didn’t have luck with those, I didn’t have to come home with empty hands. Luckily there were many russula mushrooms to harvest.
This red beauty in the picture is Russula paludosa (‘isohapero’). In Finnish the name means big, and indeed this mushroom is of good size. The cap is the size of palm so it’s easy to differentiate from the bitter tasting red russulas. This one is of exquisite taste and perfect for a soup.
You can recognize this mushroom by it’s beautiful red color that shifts a bit towards yellow and it’s stem which has a dash of red colour. It’s gills are dense and the color starts to shift from white towards yellow when the mushroom gets older.
Another good russula for a soup is Russula vesca (‘palterohapero’). It resembles Russula paludosa, but the stem is much harder and thicker.
Russula aeruginea (‘koivuhapero’) tastes good too. The color of the cap varies from olive greem to grayish green.
The mild and delicious tasting russulas make a heavenly mushroom soup. Here’s how I made mine today:
Mushroom soup: Clean and chop about 5dl of mushrooms. Heat the mushrooms in a kettle with some butter and onions. When the mushrooms start to soften, add 5dl of boiling water or vegetable broth and let boil for a couple of minutes. Thicken the soup with some melted cheese (50-250g depending how thick you want it to be), the Valio koskenlaskija savuporo cheese is my favorite for mushroom soups. You can also leave out the cheese and add some cream and flour instead. If you want a smooth soup, you can mix the soup in a blender before serving. Garnish with pepper and herbs. The red colored russulas give the soup elegant rose color (just like in rose champagne). Enjoy!