Tag Archives: Wild Mushroom Soup

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

Ingredients

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
thyme
salt and pepper (to taste)

Instructions

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.

Notes:

- 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 Wild Mushroom Soup

The Best Recipe for Polish Wild Forest Mushroom Soup.

polish wild 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!

Ingredients:
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

Instructions:
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.

Cook’s note:
You could strain the finished soup before serving if you wanted a really thin, liquid soup.

polish villagers poland

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.