Description
This Polish Mushroom Soup is a comforting and flavorful dish made with a mix of fresh and dried mushrooms, aromatic onions and garlic, and enriched with cream. It’s a perfect warm-up for chilly days, offering an authentic taste of Eastern European cuisine with a luscious texture and deep umami notes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh mushrooms (e.g., cremini, white button, or a mix), sliced
- 1/4 cup dried wild mushrooms (optional, rehydrated in warm water)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon soy sauce (optional for umami)
- 1 tablespoon flour (for thickening, optional)
- 1/4 cup heavy cream
- Salt and black pepper, to taste
- 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 and sauté for 3-4 minutes until the onion is softened and fragrant.
- Cook the Mushrooms: Add the fresh sliced mushrooms and the rehydrated dried wild mushrooms (if using) to the pot. 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 soup to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Thicken the Soup: If you prefer a thicker consistency, whisk the flour with a little cold water to form a smooth slurry, then stir this into the soup. Continue cooking for another 5 minutes until the soup thickens.
- Add the Cream: Stir in the heavy cream until fully incorporated. Season the soup with salt and black pepper to taste.
- Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot, ideally with crusty bread or a slice of rye bread for a complete meal.
Notes
- Using dried wild mushrooms and rehydrating them gives a more authentic and intense flavor to the soup.
- The flour slurry is optional and can be omitted if you prefer a lighter, brothier soup.
- Soy sauce adds a subtle umami depth but can be left out if avoiding soy.
- Vegetable broth can be substituted with chicken broth for a richer flavor.
- For a vegan version, replace butter with oil and heavy cream with coconut cream or a plant-based cream alternative.
