Pear potato soup with black trumpet mushrooms

Indeed, this pear and potato soup with black trumpets might be the most charming soup recipe we’ve ever made. It’s an unusualy pleasant symphony of flavors – the sweetness from pears, potatoes and a hint of parsnip, perfectly balanced by the earthy, salty bite of stir-fried black trumpet mushrooms. The sprinkle of sesame seeds on top adds a touch of nutty magic that binds everything together.

Even with the sweetness from the pears, this is not a dessert soup. It’s a perfect fusion of aromas, and everyone who’s tasted it has fallen head over heels. I hope your table loves it just as much!

JUMP TO RECIPE

Pears are perfect for fall creamy soups

While the amazing umami of the black trumpets creates a depth that’s really hard to resist, the blend of sweet pears, creamy potatoes, and nutty parsnip creates a comforting, warm and sweet flavor. This soup is a unique umami-rich fusion of just the right sweetness balanced with just the right hint of saltiness.

Here are a few reasons why you are going to love it:

• The seasonal charm. This soup combines a handful of wild mushrooms with fall and winter produce, creating a perfect yet unique soup for cozy evenings or even festive gatherings. Besides our pear and brie puff pastry bites and pear cheese strudel, this is another great and easy way to use the surplus of pears.

• The simplicity. This soup is ready in about thirty minutes and requires no complicated cooking procedures. Basically, you need the ingredients, one pot, one frying pan and half an hour of your time. That’s it.
• The versatility. It can be a starter, a main course with crusty bread, or a show-stopping addition to a holiday menu. All the ingredients (except pears) can be replaced with things you might already have at home.
• It’s gluten-free and vegetarian-friendly – it fits a variety of dietary needs. Of course, if you’re feeling indulgent, you could toss in some buttery croutons or cook it with chicken broth, but as it is, this soup fits just about everyone’s plate perfectly.
• It’s easy on the stomach – this is a big one. Unlike our other wild mushroom recipes, such as breaded saffron milk caps, bulgur risotto with chanterelles, saffron milk cap tartlets and porcini pizza, you can enjoy a bowl of this soup (or even two) and still feel light and comfortable – just perfect when you want something comforting but not too heavy.
  
  

What you need to make it

PEARS – Choose ripe but firm pears. The riper they are, the sweeter the soup will become and the better it will taste. Ripe pears will add the right hint of sweetness.

POTATOES – Choose potatoes that cook fast and have a cooking time similar to pears. Yukon Gold is my favorite here. They’re creamy and velvety, which makes the soup extra smooth, but russets work, too, if that’s what you have.

BLACK TRUMPET MUSHROOMS – You only need a handful of black trumpet mushrooms. Not only do they shine in sweet recipes like mushroom jam and delicious black trumpet risotto, but their earthy, umami-packed, salty flavor makes this soup stand out like no other. Fresh ones are ideal, but dried ones rehydrated in warm water work wonderfully, too.

PARSNIP – Sweet and slightly nutty, parsnip brings a subtle depth and a unique aroma to the soup. Be sure to peel it, as the skin can be a little bitter.

SOUR CREAM – A dollop of sour cream will cut through the sweetness and richness, adding a creamy, velvety finish that’s absolutely irresistible. You’ll be surprised by this combination.

VEGETABLE STOCK – Opt for a high-quality vegetable stock or even better – homemade for the best results. It will add the desired depth and enchance the sweetness of the pears and parsnips.

OLIVE OIL – If possible, opt for organic cold-pressed olive oil. You will use it for sauteeing onions and stir-frying the mushrooms. Yes, organic and virgin does make a difference.

NUTMEG – It’s just a pinch, but it’s non- negotiable! It warms up the flavor and ties everything together beautifully.

SALT AND BLACK PEPPER – Use salt and black pepper to taste – start small and build up as you taste it at the end.

FRESH PARSLEY – A fresh sprinkle will brighten up the soup. You could skip it, but I love the freshness it adds and it combines great with the parsnip.

Pear potato soup with black trumpets recipe

THE SOUP

STEP 1: First, wash and peel your potatoes, pears and parsnip root. Dice them into smaller cubes, small enough to cook a bit quicker. For uniform cooking, all the ingredients should be diced to the same size.

STEP 2: Clean your black trumpet mushrooms. Chop off the bottom of the stem and check for pieces of leaves, pine needles, soil and debris inside the stems. That’s where it’s most likely hiding! Split them into halves or pull them apart into thinner slices.

If you’re using dried black trumpets, let them soak in warm water for at least fifteen minutes before cooking.

STEP 2: Dice your onion into pieces as small as possible. Heat olive oil in a frying pan and slowly fry the onions until they turn a nice brownish color and start to look translucent. Stir often to avoid burning.

STEP 3: Add potatoes, pears and parsnip root. Sprinkle with a pinch of salt, black pepper to taste and a teaspoon of nutmeg. Stir-fry for a few minutes, stirring frequently to prevent burning.

STEP 4: Next, add 2 1/4 cups (560 ml) of vegetable stock. Let your pear potato soup simmer on medium heat for about 20 minutes, until the potatoes, pears and parsnip are nicely tender.

STEP 5: When ready, check if it’s salty and peppery enough and add both accordingly to taste. Lastly, sprinkle with fresh chopped parsley and add two tablespoons of sour cream.

The soup should taste rather sweet, which mostly depends on the sweetness of the pears. If the pears are not ripe enough, I suggest adding a teaspoon of honey.

STEP 6: Now, when you’re done, blend your pear and potato soup using an immersion or hand blender. Set aside and prepare the mushrooms.

THE MUSHROOMS

STEP 7: Heat olive oil in a frying pan over high heat and stir-fry your black trumpets. Add salt. This will take about five minutes until the mushrooms release the water and shrink into smaller pieces.

The mushrooms should be salty, as that will gorgeously complement the sweet aroma of pear potato soup.

STEP 8: Pour the soup into bowls or plates and add fried mushrooms to each portion.

Enough mushrooms should be added for every spoonful of soup to be tasted with a black trumpet chunk.

STEP 9: Sprinkle with sesame seeds or fresh parsley and serve hot. If you wish, you can also add toasted bread croutons.

Serve with your favorite fresh homemade bread, and enjoy 🙂

Tips, variations and substitutions

Ensure the pears, potatoes and parsnips are fully cooked before blending the soup. Even slightly undercooked ingredients can greatly affect the taste, and the soup won’t blend well.

If preparing it beforehand, stir-fry the mushrooms before serving the soup. Mushrooms should not be reheated because their high protein content and delicate cellular structure can degrade, leading to changes in texture and potential digestive discomfort.

Potatoes can be replaced with sweet potatoes or cauliflower, making the soup even lighter. You can also add more parsnips for a nutty and sweet flavor.

Another great substitution is butternut squash or even zucchini. These add a creamy sweetness and blend beautifully. Celery root complements these aromas quite well, too.

If you can’t find black trumpet mushrooms, you can replace them with chanterelles, porcini or readily available shiitake mushrooms. You can also sprinkle the dish with a handful of bread croutons, sunflower seeds, toasted almond slices or zucchini seeds.

Serving suggestions

Bread: Serve the soup with a slice of rustic homemade bread, such as buckwheat bread with walnuts or our black pepper focaccia.

Appetizer: This soup combines beautifully with a light, savory appetizer like goat cheese and herb crostini or brie and pear puff pastry bites. Also, Gruyère or Parmesan with the incredible black trumpet mushroom jam and a sprinkle of dried walnuts is not a bad idea.

If you’re a forager, don’t miss out on trying our saffron milk cap pâté and saffron milk cap tartlets – both are perfect for celebrating the flavors of the season!

Wine: To complement the sweet and earthy flavors, pair with a crisp white wine, like Sauvignon Blanc or Chardonnay.

How to store your pear potato soup

The soup stores beautifully and lasts up to three days in the refrigerator.

However, keeping it without mushrooms and frying them before serving is better. This way, you will avoid potential stomach problems with reheated mushrooms.

The same goes for freezing. Packing the soup in airtight containers will freeze beautifully and last up to three months. Thaw and warm the frozen soup in a pot, then add freshly fried mushrooms right before serving.

Make sure to label your container with the name and date – when your freezer is packed with all sorts of food, identifying it later can be a real challenge!

Pear potato soup with black trumpet mushrooms FAQs

More black trumpet recipes

Black trumpet mushroom jam

Black trumpet risotto

Food nutter’s recipes you might like

Bulgur risotto with chanterelle mushrooms

Ricet – the iconic bean and barley soup

Brie and pear puff pastry bites

Saffron milk cap tartlets

Breaded saffron milk caps

Saffron milk cap pâté 

Pizza with porcini mushrooms

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