Description
Polish Mushroom Soup is a hearty and comforting dish featuring a rich blend of fresh and dried mushrooms simmered with aromatic herbs in a flavorful broth. Finished with a touch of cream and fresh parsley, this traditional Eastern European recipe is perfect for a cozy meal. It offers a delicious balance of earthy mushroom umami and creamy texture, making it a satisfying option for mushroom lovers.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Mushrooms
- 2 cups fresh mushrooms (e.g., cremini, white button, or a mix), sliced
- 1/4 cup dried wild mushrooms (optional, rehydrated in warm water)
Broth and Seasonings
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon soy sauce (optional for umami)
- Salt and black pepper, to taste
Thickening and Garnish
- 1 tablespoon flour (for thickening, optional)
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, then sauté for 3-4 minutes until they soften and release their fragrant aroma.
- Cook the Mushrooms: Add the sliced fresh mushrooms and the rehydrated dried wild mushrooms if using. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
- Add the Broth: Pour in the vegetable or chicken broth along with the dried thyme, bay leaf, and soy sauce if using. Stir well to combine and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer the soup for 15-20 minutes to allow the flavors to blend.
- Thicken the Soup: If you prefer a thicker consistency, whisk the flour with a small amount of cold water to create a slurry. Stir this slurry into the simmering soup and cook for an additional 5 minutes until it thickens.
- Add the Cream: Stir in the heavy cream to add richness, then season the soup with salt and black pepper according to your taste.
- Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or rye bread on the side for a complete meal.
Notes
- Using dried wild mushrooms adds a more authentic and earthy flavor to the soup.
- The soy sauce enhances the umami but is optional based on dietary preferences.
- For a dairy-free version, substitute heavy cream with coconut cream or omit it altogether.
- Rehydrate dried mushrooms in warm water for at least 20 minutes before using.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
