The Best Recipe for Polish Wild Forest Mushroom Soup.
Here is the recipe we will use for our family’s Polish Wild Mushroom Soup later today. Made with a mixture of Borowik and Podgrzybek mushrooms we picked earlier in the year in the forests around our house here in Poland. Why not give it a try. It really is a most delicious and traditional Christmas Eve (Wigilia) soup!
50 grams (2 ounces) dried Borowik and/or Podgrzybek mushrooms
500 ml (2 cups) boiling water
50 grams (2 ounces) fresh white field mushrooms
1 litre (1 quart) chicken or vegetable stock
3 garlic cloves, sliced
1 large tin of tomatoes (chopped)
Salt and pepper
Fresh lemon juice
1 tablespoon chopped fresh chives
Place the dried Borowik / Podgrzybek mushrooms in a bowl and cover with boiling water. Let stand for 20 minutes. Drain the Borowik / Podgrzybek through a strainer placed over a bowl. Set aside the liquid. Rinse the mushrooms in water to remove any grit and sand.
In a large saucepan, combine the mushroom liquid, the chicken or vegetable stock, the soaked Borowik / Podgrzybek, fresh white mushrooms, garlic, tomatoes, and 1 teaspoon salt, and bring to the boil. Simmer over low heat for 1 hour. Add salt and pepper to taste and a drop or two of lemon juice.
Spoon the soup into bowls and garnish with chopped fresh chives.
You could strain the finished soup before serving if you wanted a really thin, liquid soup.
Related content on Polish Poland:
- Another recipe for Polish wild mushroom soup but a cream of wild mushroom soup than this low fat liquid soup.