Polish Mushroom Soup Recipe
This Polish Mushroom Soup Recipe is a soul-warming bowl that invites you to savor the earthy depth of dried porcini mushrooms combined with the fresh bite of cremini mushrooms, all stirred into a silky broth enriched with buttery roux and finished with a luscious swirl of sour cream. It’s a classic dish that’s as much about the comforting aroma filling your kitchen as it is about the complex, layered flavors that unfold with every spoonful. Whether you’re new to Polish cuisine or revisiting a beloved holiday tradition, this soup will quickly become a favorite in your rotation.
Ingredients You’ll Need
Gathering the right ingredients for this Polish Mushroom Soup Recipe is a breeze, yet each plays a crucial role in building its signature taste, body, and color. From the deep, umami essence of dried porcini to the creamy tang of sour cream, these components come together in perfect harmony.
- Dried porcini mushrooms: These provide the soup’s rich, earthy foundation and are soaked to release their savory juices.
- Fresh cremini or button mushrooms: They add texture and a mild mushroom flavor that balances the dried porcini.
- Unsalted butter: Used to sauté the aromatics, delivering a creamy mouthfeel and depth of flavor.
- Chopped onion: Brings sweetness and a savory base when softened in butter.
- Chopped celery: Adds subtle crunch and a fresh herby note.
- Minced garlic: Elevates the soup with its warm, pungent aroma.
- All-purpose flour: Creates a light roux that thickens the soup into a velvety texture.
- Vegetable or mushroom broth: The liquid base that carries all the flavors.
- Bay leaf: Infuses an aromatic earthiness while the soup simmers.
- Dried marjoram: Offers a subtle herbal brightness that complements the mushrooms.
- Soy sauce: Enhances umami and adds a nuanced saltiness.
- Salt and black pepper: Essential seasonings to balance and brighten the dish.
- Sour cream: Adds creaminess and a gentle tang that rounds out the flavors.
- Chopped fresh parsley: For a pop of green color and fresh herbal brightness as a garnish.
How to Make Polish Mushroom Soup Recipe
Step 1: Prepare the Dried Mushrooms
Start by soaking the dried porcini mushrooms in warm water for about 20 minutes until they become soft and plump. This step unlocks the intense, woody flavor that dried mushrooms are known for. Once soaked, drain and chop them finely, but don’t discard the soaking liquid—it’s packed with mushroom goodness and will enrich your broth.
Step 2: Sauté the Aromatics
Melt unsalted butter in a large pot over medium heat. Toss in chopped onion and celery and cook until they turn soft and translucent, releasing sweetness that forms the flavor base. Then add fresh mushrooms and minced garlic, stirring frequently until the mushrooms begin to release their natural juices and the mixture becomes fragrant and tender.
Step 3: Create the Roux
Sprinkle in the all-purpose flour and cook for about a minute, stirring constantly. This lightly cooks the flour to prevent any raw taste and acts as a thickening agent for your soup, ensuring a silky, smooth texture in every spoonful.
Step 4: Build the Broth
Slowly pour in the vegetable or mushroom broth along with the reserved porcini soaking liquid, stirring continuously to prevent lumps. Add the chopped dried mushrooms, bay leaf, dried marjoram, soy sauce, salt, and black pepper. Let the soup simmer gently for 20 to 25 minutes so all flavors meld and deepen into a rich, harmonious broth. Don’t forget to remove the bay leaf before moving to the next step.
Step 5: Finish with Sour Cream
Temper the sour cream by mixing a small amount of the hot soup into it slowly, preventing curdling. Then stir this creamy mixture back into the pot over low heat. Let it warm gently for a few more minutes, taking care it doesn’t boil, allowing the sour cream to blend smoothly and add a luscious richness to your Polish Mushroom Soup Recipe.
How to Serve Polish Mushroom Soup Recipe
Garnishes
Freshly chopped parsley is a must to sprinkle on top before serving, giving the soup a fresh green burst that cuts through the creamy richness. You might also drizzle a little extra sour cream or add a few crisp croutons for texture contrast.
Side Dishes
This soup pairs beautifully with crusty rye bread or a warm, buttered challah roll. A simple mixed green salad dressed with lemon vinaigrette makes a refreshing accompaniment that balances the soup’s earthiness perfectly.
Creative Ways to Present
For special occasions, serve the soup in rustic ceramic bowls topped with a swirl of sour cream and a sprig of parsley. You could also ladle the soup into hollowed-out mini bread bowls or create a tasting flight by serving small portions with assorted mushroom-themed appetizers.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Polish Mushroom Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting, making it even tastier the next day.
Freezing
This soup freezes well when placed in a sealed container or heavy-duty freezer bag. Freeze in portions to make reheating easy, and enjoy it within 2 months for best flavor and texture.
Reheating
Reheat gently over low heat, stirring occasionally to prevent sticking and curdling of the sour cream. If the soup thickens too much, add a splash of broth or water to loosen it back up without losing its creamy consistency.
FAQs
Can I use only fresh mushrooms for this Polish Mushroom Soup Recipe?
Yes, using all fresh mushrooms will give you a milder, fresher flavor, but the dried porcini are key if you want that deep, traditional umami note. You can experiment by adjusting the ratio to your taste.
Is this soup suitable for a vegetarian diet?
Absolutely! This Polish Mushroom Soup Recipe uses vegetable broth and no meat products, making it a hearty and satisfying vegetarian option.
Can I substitute sour cream with something else?
If you prefer a dairy-free alternative, try using coconut cream or a plant-based sour cream substitute. Just temper it carefully to avoid separation, similar to traditional sour cream.
How long does it take to make this soup from start to finish?
The entire process takes about 50 minutes, including soaking the mushrooms, prepping ingredients, simmering, and final touches—perfect for a cozy weeknight meal or a special holiday treat.
What variations can I try with this recipe?
You can enrich the soup by adding a splash of whole milk or cream after simmering for a creamier version. Some like to add a pinch of nutmeg or smoked paprika for an extra layer of flavor.
Final Thoughts
If you’re craving a comforting, flavorful soup that carries the warmth of Polish tradition, I highly encourage you to try this Polish Mushroom Soup Recipe. Its cozy, rich layers of mushrooms and creamy broth make every spoonful feel like a hug from the inside. Once you taste it, this recipe will surely become one you reach for again and again.
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Polish Mushroom Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Polish Mushroom Soup featuring a mix of dried porcini and fresh mushrooms, simmered with aromatic herbs and finished with creamy sour cream. Perfect for warming up on a chilly day or as a festive holiday dish.
Ingredients
Mushrooms
- Dried porcini mushrooms, soaked in warm water (about 1 ounce)
- Fresh cremini or button mushrooms, sliced (8 ounces)
Vegetables and Aromatics
- Unsalted butter (3 tablespoons)
- Chopped onion (1 medium)
- Chopped celery (2 stalks)
- Minced garlic (2 cloves)
Soup Base and Seasonings
- All-purpose flour (2 tablespoons)
- Vegetable or mushroom broth (4 cups)
- Reservoir liquid from soaked porcini mushrooms (about 1 cup, strained)
- Bay leaf (1)
- Dried marjoram (1 teaspoon)
- Soy sauce (1 tablespoon)
- Salt (to taste, about 1 teaspoon)
- Black pepper (to taste, about 1/2 teaspoon)
Finishing Touches
- Sour cream (1/2 cup)
- Chopped fresh parsley (2 tablespoons, for garnish)
Instructions
- Soak Mushrooms: Soak the dried porcini mushrooms in warm water for about 20 minutes to rehydrate, then drain and chop them finely. Reserve the soaking liquid by straining it to remove any grit.
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the chopped onion and celery and cook until softened and translucent, about 5–7 minutes.
- Cook Fresh Mushrooms and Garlic: Add the fresh sliced mushrooms and minced garlic to the pot. Cook until the mushrooms release their moisture and begin to brown, about 7–8 minutes.
- Make Roux: Sprinkle the flour over the vegetables and mushrooms, stirring continuously to form a light roux. Cook for about 1 minute without letting it brown, ensuring the flour flavor cooks out.
- Add Liquids: Slowly pour in the vegetable or mushroom broth and the reserved mushroom soaking liquid while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Season and Simmer: Add the chopped porcini mushrooms, bay leaf, dried marjoram, soy sauce, salt, and black pepper. Simmer uncovered for 20 to 25 minutes, allowing flavors to meld and the soup to thicken slightly.
- Finish Soup: Remove and discard the bay leaf. Temper the sour cream by stirring a small amount of hot soup into it to avoid curdling. Then slowly mix the tempered sour cream back into the pot. Cook on low heat for a few more minutes without boiling.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm.
Notes
- Use all dried mushrooms for a deeper, more intense flavor or all fresh mushrooms for a lighter, milder soup.
- For a creamier texture, replace part of the broth with whole milk or cream, adding it after the simmering step.
- The reserved mushroom soaking liquid adds rich umami but should be strained well to avoid grit.
- Adjust seasoning to taste, especially with soy sauce and salt.
- This soup freezes well; reheat gently to preserve texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
