Description
A comforting and hearty Polish Mushroom Soup recipe that combines the richness of dried porcini and fresh mushrooms with a creamy sour cream base. This soup is bursting with savory flavors and is perfect for a cozy night in.
Ingredients
Dried Porcini Mushrooms:
1 ounce
Olive Oil:
1 tablespoon
Onion:
1 medium, finely chopped
Garlic:
2 cloves, minced
Carrots:
2 medium, diced
Celery:
1 stalk, diced
Fresh Mushrooms:
8 ounces, sliced
Vegetable or Chicken Broth:
4 cups
Sour Cream:
1 cup
All-Purpose Flour:
1 tablespoon
Bay Leaf:
1
Dried Marjoram:
1 teaspoon
Salt and Black Pepper:
To taste
Fresh Parsley:
2 tablespoons, chopped for garnish
Instructions
- Prepare Dried Porcini: Soak dried porcini mushrooms in hot water for 30 minutes. Drain, chop, and reserve soaking liquid.
- Sauté Aromatics: In a pot, sauté onion in olive oil until soft. Add garlic, carrots, and celery; cook for 5 minutes.
- Cook Fresh Mushrooms: Add fresh mushrooms, cook until browned.
- Add Broth & Seasonings: Include porcini, soaking liquid, broth, bay leaf, marjoram, salt, and pepper. Simmer for 30 minutes.
- Thicken Soup: Whisk sour cream and flour, temper with hot soup, then add to pot. Simmer for 10 minutes.
- Adjust & Serve: Remove bay leaf, adjust seasoning, and serve hot with parsley garnish.
Notes
- For a richer flavor, use a mix of wild mushrooms.
- You can substitute Greek yogurt for a lighter option.
- Serve with rye bread or boiled potatoes on the side.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 215
- Sugar: 5g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
