Polish Mushroom Soup: Zupa Grzybowa
Typically served for Christmas Eve dinner in Poland, Zupa Grzybowa is a traditional Polish wild mushroom soup that can be made with fresh or dried mushrooms.
- Prep time
- 14 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup dried mushrooms, e.g. porcini and bay boletes
- 1 small onion
- 1 small carrot
- 3 tbsp heavy cream
- 1 tbsp butter (or oil)
- 1 flat tablespoon of wheat flour
- 1 clove garlic
- 2 grains of allspice
- 1 bay leaf
- salt and pepper to taste
- 5 tbsp lemon juice
Instructions
- 1
Put dried mushrooms in a bowl and pour 2 glasses of water over them. Cover and leave to soak overnight. Drain the mushrooms but don't get rid of the water (you'll need it for the soup later).
- 2
Chop onion and grind garlic. Melt a tablespoon of butter or oil and fry the onion with garlic until it's all slightly brown. Add the mushrooms and cook everything for about 10 minutes.
- 3
Peel and slice the carrot and put it in the pot along with 3 cups of water. Add the bay leaf, allspice, salt and pepper, and bring it all to boil. Then add everything from your frying pan to it, along with the glass of water that the mushrooms were soaking in.
- 4
Cook on low heat for about 25 minutes (but read point. 5).
- 5
After about 15 minutes of cooking, pour half a cup of the pot broth into a small bowl. When the stock cools down a little, add heavy cream and a tablespoon of plain wheat flour to it and mix it all together. Pour it back into the soup after about 20 minutes and cook for additional 5 minutes (25 in total for the main pot).
- 6
Christmas Eve wild mushroom soup tastes best when served with flat noodles or any other of your favorite pasta.