Best 6 Polish Wild Mushroom Soup Recipes

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Immerse yourself in the captivating flavors of Polish Wild Mushroom Soup, a culinary masterpiece that embodies the essence of Polish cuisine. This enchanting soup is a symphony of umami-rich wild mushrooms, each contributing its unique flavor profile to create a harmonious ensemble. Whether you're a seasoned mushroom aficionado or simply seeking a comforting and flavorful meal, this soup will tantalize your taste buds and leave you craving for more. Explore the diverse collection of recipes within this article, ranging from traditional Polish recipes to modern interpretations that add a contemporary twist to this classic dish. Indulge in the simplicity of the Basic Polish Wild Mushroom Soup, or elevate your culinary skills with the more intricate recipes that incorporate additional ingredients like bacon, cream, or dumplings. Each recipe is carefully crafted to guide you through the process of creating this delectable soup, ensuring that every spoonful bursts with the essence of the wild.

Check out the recipes below so you can choose the best recipe for yourself!

POLISH MUSHROOM SOUP



Polish Mushroom Soup image

Made with fresh and/or dried mushrooms, Polish Mushroom Soup is so full of flavor!

Provided by polishhousewife

Categories     soup

Time 1h5m

Number Of Ingredients 14

1.3 pounds or 8 cups sliced (600g) fresh mushrooms or 2.5 - 3.5 ounces (70-100g) of dried mushrooms (that have been soaked in water for hours or overnight and drained, save the liquid)
1 large onion (140g)
3 cloves garlic, peeled and minced
4 cups broth, vegetable, poultry, beef (1 liter)
4 small or 1 very large Russet potatoes - 1 pound (450g), optional if you're adding pasta
2 large or 4 medium carrots - 1/2 pound (220g)
a handful of fresh dill or 1 tablespoon dried dill
1 teaspoon marjoram
3 tablespoons butter, divided
2 tablespoons olive oil
2 tablespoon flour
3 tablespoons heavy cream
salt and pepper, to taste
pasta cooked according to package directions (optional)

Steps:

  • Chop the mushrooms and set aside. Dice the onion and add to a large frying pan with 2 tablespoons of butter and the oil. Cook over medium to medium-high heat until the onions are becoming translucent, about 5 minutes. Add the minced garlic and cook for 2 more minutes. Add the chopped mushrooms and cook, stirring occasionally for 20 minutes. If you're using all fresh mushrooms, you will need to cook in batches (until they shrink up a bit) or to use a very large frying pan.
  • While the mushrooms are cooking, add the broth to a large pot. Peel and dice the potatoes (if you're using them), peel and slice the carrots, add both to the broth. Bring to a boil, reduce the heat and simmer for 15 minutes or until the vegetable are tender (you should be able to easily insert a fork into them).
  • Add the mushroom mixture, the dill, and the marjoram to the soup pot and simmer for 5 minutes. If you used dried mushrooms, you may add some of the soaking liquid now. I added 1 1/2 cups of the liquid to my soup. It makes the broth much darker and adds a lot to the flavor. Be careful not to add all of the liquid. There is often a little sand or grit from the dried mushrooms that settles to the bottom of the liquid. (You can always freeze the liquid and use it in other mushroom dishes.)
  • To thicken the soup, in the mushroom pan, add a tablespoon of butter and the flour. Cook over medium-high heat, stirring for 2 minutes. Remove from the heat. Slowly add 3 or 4 ladles of the soup broth, whisking until smooth. Whisk in the heavy cream. Add this to the soup, stirring or whisking until incorporated to slightly thicken the broth. Cook the soup for just a few more minutes. Season to taste with salt and pepper. The amount of salt in your broth will determine the amount of additional salt needed.
  • If you've chosen to add pasta, add cooked pasta to the bowls, then fill with soup.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Provided by Trisha Yearwood

Time 1h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 small onion, thinly sliced
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 1/2 teaspoons Marsala, optional
About 1/4 cup creme fraiche, for serving
1 tablespoon sliced chives (1/2-inch pieces)
Olive oil, for drizzling

Steps:

  • Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
  • Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
  • Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

POLISH MUSHROOM SOUP



Polish Mushroom Soup image

This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cepes
12 large dried shiitake mushrooms
3 quarts Homemade Beef Stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 carrots, chopped
1 pound white button mushrooms, sliced
1 cup orzo
2 tablespoons unsalted butter
2 tablespoons flour
1 cup sour cream
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
Salt and freshly ground black pepper

Steps:

  • Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
  • In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
  • Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
  • Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
  • Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.

POLISH WILD MUSHROOM SOUP



Polish Wild Mushroom Soup image

My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.

Provided by Lorac

Categories     Clear Soup

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 lb dried wild mushrooms, preferably boletus edulis (I use porcini)
9 cups beef stock or 9 cups canned reduced-sodium beef broth
1 cup butter (not margarine)
1 cup finely chopped onion
1 tablespoon cornstarch
salt
white pepper
sour cream
chopped fresh parsley

Steps:

  • Cover mushrooms with cold water and soak overnight.
  • Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
  • Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
  • Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
  • Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
  • Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
  • Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.

Nutrition Facts : Calories 368.2, Fat 31.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1613, Carbohydrate 18.1, Fiber 2.6, Sugar 1.6, Protein 6.5

POLISH DRIED MUSHROOM SOUP - ZUPA GRZYBOWA



Polish Dried Mushroom Soup - Zupa Grzybowa image

This hearty meatless soup combines dried, reconstituted mushrooms with barley and sour cream for a satisfying dish.

Provided by Barbara Rolek

Categories     Side Dish     Dinner     Soup

Time 2h15m

Yield 8

Number Of Ingredients 10

4 ounces dried mushrooms (Polish borowiki or dried Italian porcini mushrooms)
3 1/2 cups water (hot)
3 quarts beef stock (regular-strength, or chicken or vegetable stock, the latter if fasting)
Optional: 1 cup pearl barley
2 cups sour cream
2 tablespoons all-purpose flour
Salt and pepper (to taste)
Garnish: sour cream
Garnish: chopped parsley
Optional: kluski noodles

Steps:

  • Gather the ingredients.
  • Combine mushrooms and hot water in a large, heatproof bowl. Let stand for 1 hour.
  • With your fingers, work mushrooms to release any grit. Let stand until very pliable, about 1 hour longer.
  • Lift mushrooms from the liquid. Cut mushrooms into large pieces and set aside. Reserve bowl of soaking liquid.
  • In a 5- to 6-quart pot, combine stock , chopped mushrooms, and pearl barley, if using. Pour the reserved soaking liquid into the pot, taking care not to disturb the grit in the bowl.
  • Cover and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally until the mushrooms and pearl barley are tender, 30 to 45 minutes. If making the soup ahead, at this point cool, cover and chill up to overnight. Reheat to simmering and proceed with the next step.
  • In a medium bowl, mix the sour cream with flour and temper by whisking in a little hot soup.
  • Pour contents of the bowl into hot soup, whisking constantly on medium-high heat until it comes to a boil. Adjust seasonings with salt and pepper.
  • Remove from heat and ladle into warm bowls. Serve with kluski noodles, if using. Garnish with sour cream and parsley, if desired.

Nutrition Facts : Calories 210 kcal, Carbohydrate 19 g, Cholesterol 34 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 810 mg, Sugar 4 g, Fat 12 g, ServingSize 6-8 Bowls (6-8 Servings), UnsaturatedFat 0 g

Tips:

  • Use a variety of mushrooms. This will give your soup a more complex flavor. Good choices include porcini, chanterelles, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan when sautéing the mushrooms. This will prevent them from steaming instead of browning.
  • Use a good quality broth. This will make a big difference in the flavor of your soup. If you can, use a homemade broth or stock.
  • Season the soup to taste. Add salt, pepper, and other spices to your liking.
  • Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup.

Conclusion:

Polish wild mushroom soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you find yourself with a bounty of wild mushrooms, be sure to give this soup a try!

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