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polish mushroom soup

🍲 Polish Mushroom Soup Recipe Card

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 oz dried wild mushrooms porcini or mixed
  • 2 cups fresh mushrooms sliced (button, cremini, or a mix)
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 tsp dried marjoram
  • ½ cup sour cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

Soak Dried Mushrooms:
  1. Place dried mushrooms in 1 cup hot water for 20–30 minutes. Drain, reserving soaking liquid, and chop the mushrooms.
Cook Fresh Mushrooms:
  1. In a large pot, melt butter over medium heat. Add onions and garlic; sauté until translucent. Add fresh mushrooms and cook 5–7 minutes until soft.
Make Broth:
  1. Add soaked mushrooms, reserved soaking liquid, vegetable or chicken broth, water, bay leaf, and marjoram. Bring to a boil, then reduce heat and simmer 20 minutes.
Thicken Soup:
  1. In a small bowl, whisk flour into sour cream until smooth. Temper the sour cream mixture with a few spoonfuls of hot soup, then stir it into the pot. Simmer 5 more minutes.
Season & Serve:
  1. Remove bay leaf, season with salt and pepper, and garnish with fresh parsley. Serve hot with rye bread or crusty rolls.

Notes

Use a mix of dried and fresh mushrooms for deep, earthy flavor.
For a vegetarian version, use vegetable broth instead of chicken broth.
If you like a creamier soup, add an extra ¼ cup of sour cream.
Leftovers taste even better the next day as flavors meld.