Name: Polish Mushroom Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Polish
Ingredients: 1 oz dried porcini mushrooms; 8 oz fresh mushrooms (such as cremini or white button), sliced; 1 medium onion, finely chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 tbsp olive oil; 1 tbsp unsalted butter; 6 cups vegetable or beef broth; 2 bay leaves; 1/2 tsp dried marjoram; 1/2 tsp black pepper; 1/4 tsp salt (or to taste); 1/2 cup sour cream; 2 tbsp all-purpose flour; 2 tbsp chopped fresh dill or parsley

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If you’re longing for a cozy, soul-warming dish that captures the earthy flavors of the forest, Polish Mushroom Soup is the answer. This deeply aromatic, creamy soup is a beloved staple in Polish households—especially during the holidays—but it’s just as delightful any time you crave comfort in a bowl. With its blend of dried porcini and fresh mushrooms, bright herbs, and a swirl of tangy sour cream, Polish Mushroom Soup is a celebration of simple ingredients coming together to create something truly special.

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Ingredients You’ll Need

The beauty of Polish Mushroom Soup lies in its simplicity—each ingredient has a purpose, building layers of flavor, heartiness, and color. Whether you’re using wild or store-bought mushrooms, every addition brings the dish closer to its signature taste.

Dried porcini mushrooms: These pack an earthy punch and are essential for authentic, deep mushroom flavor.
Olive oil: Adds a subtle richness and helps to sauté the veggies to tender perfection.
Unsalted butter: Gives the soup a creamy mouthfeel and enhances the aroma.
Onion: The aromatic base, lending sweetness and depth as it cooks down.
Garlic: Just a couple of cloves bring a gentle warmth and classic savoriness.
Carrots: Add color, a touch of sweetness, and a rustic texture.
Celery: Offers a subtle herbal note and balances the soup’s richness.
Fresh mushrooms (cremini or white button): For a meaty bite and fresh mushroom flavor—mix and match if you like!
Vegetable or beef broth: Forms the soup’s savory backbone; use your favorite homemade or store-bought variety.
Bay leaves: Infuse the broth with an herbal, slightly floral note.
Dried marjoram: A classic Polish herb that gives the soup its traditional aroma.
Black pepper: Adds a gentle heat and brightens the flavors.
Salt: Season to taste, bringing all the flavors together.
Sour cream: For that signature creamy tang and velvety finish.
All-purpose flour: Thickens the soup ever so slightly, making it extra comforting.
Fresh dill or parsley: Sprinkled at the end for a burst of color and freshness.

How to Make Polish Mushroom Soup

Step 1: Soak and Prep the Porcini Mushrooms

Begin by placing the dried porcini mushrooms in a bowl and covering them with 2 cups of hot water. Let them soak for about 30 minutes—this not only rehydrates the mushrooms but also creates a liquid gold soaking broth packed with flavor. Once softened, strain the mushrooms through a fine mesh sieve, reserving every drop of that soaking liquid. Roughly chop the rehydrated mushrooms; they’re ready to shine!

Step 2: Build the Flavor Base

Grab your largest soup pot and heat the olive oil and butter over medium heat. Toss in the chopped onion, garlic, carrots, and celery. Sauté for around 5 minutes, stirring often, until the vegetables turn soft and fragrant. This step lays the foundation for the whole soup, so don’t rush it!

Step 3: Add the Fresh Mushrooms

Next, add your sliced fresh mushrooms to the pot. Cook them for 5 to 7 minutes, stirring occasionally, until they’ve released their moisture and start to brown at the edges. This is where the forest aroma fills your kitchen and the soup’s signature mushroom flavor starts to deepen.

Step 4: Combine and Simmer

Now add the chopped porcini mushrooms, reserved soaking liquid, broth, bay leaves, marjoram, black pepper, and salt. Give everything a good stir, then bring the mixture to a gentle boil. Once bubbling, lower the heat and let it simmer for 30 minutes. This is when all the flavors meld together, and the broth turns beautifully fragrant.

Step 5: Creamy Finish

In a small bowl, whisk together the sour cream and flour until perfectly smooth—no lumps allowed! To prevent curdling, temper the mixture by whisking in a ladleful of hot soup. Slowly pour this creamy blend back into the pot, stirring constantly. Let it cook for another 5 minutes until the soup thickens slightly, turning wonderfully silky.

Step 6: Final Touches and Serve

Remove the bay leaves, then finish the soup with a generous sprinkle of fresh dill or parsley. Ladle your Polish Mushroom Soup into bowls while it’s piping hot. Every spoonful is pure comfort!

How to Serve Polish Mushroom Soup

Garnishes

A dollop of sour cream on top and a handful of fresh chopped dill or parsley take this soup from delicious to dazzling. If you want to get extra fancy, add a drizzle of good olive oil or a sprinkle of cracked black pepper right before serving.

Side Dishes

Polish Mushroom Soup pairs beautifully with hearty sides. Try it with buttered egg noodles, a slice of rye bread, or crusty sourdough for dipping. For a traditional Polish meal, serve alongside pierogi or potato pancakes.

Creative Ways to Present

Serve your soup in rustic earthenware bowls to echo its old-world roots, or ladle it into mini mugs for a cozy appetizer. For festive occasions, swirl in extra sour cream and top with microgreens for a modern twist.

Make Ahead and Storage

Storing Leftovers

Cool leftover Polish Mushroom Soup to room temperature, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days, and the flavors actually deepen as it sits—making tomorrow’s bowl even more delicious.

Freezing

You can freeze Polish Mushroom Soup, but do so before adding the sour cream and flour mixture for best results. Freeze in sealed containers for up to 2 months. When ready to serve, thaw, reheat gently, then stir in the sour cream and flour as directed.

Reheating

To reheat, warm the soup gently on the stovetop over low to medium heat, stirring occasionally. If you notice any thickening, just add a splash of broth or water to reach your desired consistency. Avoid boiling—gentle heat keeps the creamy texture smooth.

FAQs

Can I use only fresh mushrooms instead of dried porcini?

You can make this soup with just fresh mushrooms, but dried porcini add a unique depth and aroma that truly define Polish Mushroom Soup. If you skip the dried mushrooms, consider using a mix of wild fresh mushrooms for more flavor.

Is this recipe vegetarian?

Yes! As long as you use vegetable broth, this Polish Mushroom Soup stays vegetarian. If you prefer, you can use beef broth for a richer, heartier taste.

What can I substitute for sour cream?

If you don’t have sour cream, try full-fat Greek yogurt or crème fraîche for a similar creamy tang. Just make sure to temper it with hot soup before adding to avoid curdling.

Can I make Polish Mushroom Soup ahead of time?

Absolutely! In fact, the flavors improve with a day in the fridge. Reheat gently and add fresh herbs just before serving for the best results.

What’s the best way to serve this soup at a holiday meal?

Serve Polish Mushroom Soup in small bowls as a starter, garnished with dill and a swirl of sour cream. It’s a wonderful, nostalgic way to begin a festive dinner and always gets rave reviews.

Final Thoughts

There’s something magical about sharing a pot of Polish Mushroom Soup—every spoonful is a reminder of cherished traditions and the simple joy of good food. Give it a try, and let your kitchen fill with the comforting aroma of mushrooms, herbs, and love!

Polish Mushroom Soup Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Delight in this traditional Polish Mushroom Soup, a creamy and savory dish made with a blend of wild and fresh mushrooms, aromatic vegetables, and fresh herbs. Perfectly suited for festive occasions like Christmas Eve or a comforting family meal, this soup features a rich broth thickened with sour cream for a luscious finish.

Ingredients

Scale

Mushrooms

1 oz dried porcini mushrooms
8 oz fresh mushrooms (such as cremini or white button), sliced

Vegetables

1 medium onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced

Broth & Seasonings

1 tbsp olive oil
1 tbsp unsalted butter
6 cups vegetable or beef broth
2 bay leaves
1/2 tsp dried marjoram
1/2 tsp black pepper
1/4 tsp salt (or to taste)

Thickening & Garnish

1/2 cup sour cream
2 tbsp all-purpose flour
2 tbsp chopped fresh dill or parsley

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Instructions

Soak Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and cover with 2 cups of hot water. Let them soak for 30 minutes to rehydrate. Once ready, strain the mushrooms through a fine mesh sieve, reserving the soaking liquid. Roughly chop the rehydrated mushrooms.
Sauté Aromatics and Vegetables: In a large soup pot, heat the olive oil and unsalted butter over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
Cook Fresh Mushrooms: Add the sliced fresh mushrooms to the pot. Sauté for another 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Add Mushrooms and Broth: Incorporate the chopped rehydrated porcini mushrooms and pour in the reserved soaking liquid along with the vegetable or beef broth. Add the bay leaves, dried marjoram, black pepper, and salt. Bring the soup to a boil, then reduce the heat and let it simmer gently for 30 minutes to develop rich flavors.
Prepare Sour Cream Mixture: In a small bowl, whisk together the sour cream and all-purpose flour until smooth. To prevent curdling, temper the mixture by slowly adding a ladle of hot soup into the sour cream mixture while whisking continuously.
Thicken the Soup: Gradually stir the tempered sour cream mixture back into the soup pot. Cook the soup for an additional 5 minutes over low heat until it thickens slightly and becomes creamy.
Finish and Serve: Remove the bay leaves from the soup. Stir in the chopped fresh dill or parsley for a burst of fresh flavor. Serve the soup hot, optionally accompanied by egg noodles or crusty bread for a heartier meal.

Notes

This soup is traditionally served on Christmas Eve in many Polish households, symbolizing warmth and togetherness.
For an even heartier meal, serve the soup with egg noodles or a slice of crusty bread to soak up the delicious broth.
Substituting a mix of wild mushrooms for the fresh varieties will add a deeper, earthier flavor to the soup.
Adjust the salt to taste, especially if using a salted broth.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Polish