Tag Archives: Mushroom soup

Mushroom Soup

mushroom soup

Polish Mushroom Soup

This is our own recipe for mushroom soup. This delicious recipe originates from the Poznan region of western Poland. Although in this particular recipe we are using white field mushrooms the equally tasty wild mushrooms commonly found in Polish forests could also be used.

Mushroom Soup Directions

Heat some oil in a pan and cook the onion for a minute or two. Add the mushrooms and cook for a further minute. Stir in the stock and parsley. Bring to the boil and simmer for five minutes. Stir in the breadcrumbs and seasoning and cook for two more minutes. Remove from the heat and stir in the soured cream. Reheat over a low heat but do not allow to boil.

Mushroom Soup Ingredients

3 tablespoons of vegetable oil.
1 large chopped onion
250 grams chopped white field mushrooms
1 litre vegetable stock
50 ml of chopped parsley
150 grams fresh breadcrumbs
40 ml soured cream

If you were feeling adventurous you could also add the grated rind of a lemon to give the soup an extra flavour twist!

Related content on Polish Poland: Another wild mushroom soup recipe.

Wild Mushroom Soup

Polish Cream of Wild Mushroom Soup

Christmas is coming! And in the spirit of Christmas I thought that I might share one of our family recipes for Wild Mushroom Soup. This recipe is my own adaptation of my Grandmother’s ‘Creamy Mushroom Soup’ and originates from the Poznan area of western Poland. This will make a large family sized pot of wonderfully tasty soup. If you don’t have enough wild mushrooms you can substitute some of the wild mushrooms for shop bought white field mushrooms. But try and keep the majority as wild forest mushrooms. They taste much better and are better for you!

polish mushroom soup


100 grams dried sliced Borowik and/or Podgrzybek mushrooms
30 grams butter
1 onion, chopped
1 garlic clove, diced
900 ml vegetable or chicken stock
200 ml soured cream
salt and pepper (to taste)


Bring water to a boil, and pour over the dried wild mushrooms to cover. Heat the butter in a saucepan, then fry the onion, garlic and thyme until soft and starting to brown. Drain the mushrooms, reserving the juice, then add to the onion. Leave to cook for 5 minutes. Pour over the stock and the reserved juices, bring to the boil, then simmer for 30 minutes. Stir in soured cream. Add salt and pepper (to taste) and simmer for two minutes more.

Serve the soup in bowls with fresh crusty bread.


- Borowik (Boletus Edulis) and Podgrzybek (Boletus Badius) mushrooms grow wild in the forests of Poland. They can be bought online in their dried form for use throughout the year.
- If you want a smooth soup, simply blend or liquidise the finished soup prior to serving. Personally though l like to see nice chunky bits of mushrooms in my soup though, so don’t generally do this!

Related content on Polish Poland:
- A recipe for a thinner Polish Wild Mushroom Soup. Commonly made for Wigilia / Christmas Eve.
- Another recipe for a creamy mushroom soup.
- A splendidly delicious recipe for traditional Polish Tomato and Mushroom soup.

Polish Tomato and Mushroom Soup

A Traditional Recipe for Polish Tomato and Mushroom Soup

Polish Wild forest mushrooms

Autumn has arrived here in the west of Poland! And, as a result, after we finish work most days we are now out in the forests searching for delicious Borowik (Boletus Edulis) and Podgrzybek (Boletus Badius) mushrooms. Most of the mushrooms we pick we slice into smallish pieces and dry in a large hi-tech drying machine. Some we dry in the way my Grandmother (and probably generations before her) did by hanging whole caps or large chunks on strings to dry naturally. In drying these mushrooms, which can only really be found in late Summer and Autumn, we have tasty wild mushrooms we can enjoy throughout the year and, of course, in our traditional Polish Christmas Eve soup.

Here is our usual recipe for a super tasty Tomato and Mushroom soup, which originated – like most of our old family recipes – from the Poznan area of Poland.

Ingredients needed:

100 grams dried Borowik and/or Podgrzybek mushrooms
2 litres vegetable or chicken stock
1 onion, chopped
2 celery sticks, chopped
2 large carrots, roughly diced
4 garlic cloves, chopped
250 grams white mushrooms, sliced
1 large can diced tomatoes
2 tablespoons parsley, chopped
2 tablespoons dill, chopped


- Soak dried Borowik and/or Podgrzybek mushrooms in a dish of hot water for around 20 minutes.
- Fry onion in butter in a large saucepan (pot), stirring occasionally, until onion is golden brown. Add celery, carrot, and garlic and continue to cook, stirring occasionally, until soft.
- Transfer Borowik / Podgrzybek mushrooms with a slotted spoon to pot and strain soaking liquid through a sieve. Keep mushroom liquid aside for later use. Add white mushrooms and vegetable or chicken stock to pot. Add salt and pepper to taste. Cook, stirring, until mushrooms are tender. Stir in tomatoes, and the liquid the mushrooms were soaked in. Simmer for 30 minutes.
- Stir in parsley and dill (to taste).

Related content on Polish Poland: a recipe for a Cream of Wild Mushroom soup.