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!
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.