Midinváerne on the Continent: A Wintertime Culinary Recipes

simple, aromatic forest mushrooms and dried plums soup


As the days get shorter, and with them the frost and the first snows cover the lands of the Continent, its inhabitants, according to their own local customs, begin preparations for Midinváerne celebrations.

Especially on such chilly days, nothing warms you up better than the warm bowl of Dandelion Dashing Mushroom and Plum Soup, the recipe which the poet learned long ago, during one harsh winter he had to spend in Oxenfurt. And although the dish, according to the intention of many cooks, should appear on the home tables only when the proper time comes, it is not a crime to break the tradition by preparing the aromatic soup earlier to enjoy its taste not only on holidays.

Check out this 1 of 5 Holiday-themed Witcher-inspired recipes that will allow you to conjure up winter specialties from the farthest corners in your own kitchen!

The recipes were prepared in cooperation with CD PROJEKT RED for the needs of Holiday gift booklet in 2021.

TIME: 1h

SERVING: 3 portions



30 g dried forest mushroom slices (e.g. bay bolete or porcini)
8 dried plums / prunes, seedless
1 cup lukewarm water
2 tbsp unsalted butter
1 onion, peeled and sliced
2 garlic cloves, peeled and chopped
2-3 cups vegetable stock
2 tsp dried flat-leaf parsley leaves
freshly ground pepper and salt
fresh flat-leaf parsley, chopped, for serving

  1. Thoroughly rinse dried mushrooms under lukewarm, running water. Place the dried mushrooms in a small bowl, cover with 1/2 cup of lukewarm water, and set aside for 30 minutes, then drain but don’t discard the liquid. In a separate bowl, do the same with the dried plums.
  2. Melt the butter in a medium-sized pot over medium heat. Add the onion, stirring from time to time, and fry for 3 minutes until soft.
  3. Add the garlic and fry for 30 seconds, then add the drained mushrooms, and fry, stirring occasionally, for another 2 minutes.
  4. Add 2 cups vegetable stock and the water left from soaking the mushrooms (but discard the residue from the bottom as it may contain sand), turn heat to low and simmer for 40 minutes.
  5. Add dried parsley and plums — along with water they were soaked in — and simmer for 10 more minutes.
  6. Add more stock or water if the soup is too thick. Season with freshly ground pepper and more salt, if needed.
  7. Serve immediately in bowls, and garnish with fresh parsley.