If you’ve ever craved something deeply comforting, aromatic, and infused with old-world charm, Polish Mushroom Soup is a must-add to your repertoire. This beloved classic brings together woodland porcini with earthy creminis, a swirl of sour cream, and fragrant herbs to create a bowl that’s pure soul food. Every spoonful is a nod to the forest-rich traditions of Poland, and stunningly, it all comes together with just a handful of ingredients and gentle cook time. Whether served as a cozy supper or the star of a holiday meal, you’ll fall in love with the complexity and comfort that is Polish Mushroom Soup.
Ingredients You’ll Need
While the ingredient list for Polish Mushroom Soup is short, each component truly brings something special to the pot. From the intense porcini to the creamy finish, every part is essential for balance and flavor. Here’s what you’ll need and why:
- Dried Porcini Mushrooms: These wild mushrooms pack a rich, meaty flavor that’s the backbone of this soup.
- Fresh Cremini or White Mushrooms: They lend an earthy base and pleasing texture throughout each bite.
- Onion: An aromatic essential that provides sweetness and depth.
- Unsalted Butter: Adds richness and a slightly nutty undertone to the sautéed veggies.
- Olive Oil: Helps prevent the butter from burning and complements the mushrooms’ savoriness.
- Garlic: Just a little, to round out and enhance the earthy flavors.
- Vegetable Broth or Mushroom Broth: The liquid gold that carries all the flavors; mushroom broth will intensify the umami factor.
- Bay Leaf: For subtle herbal aromatics during simmering.
- Whole Allspice Berries: Add a slightly peppery, warming quality that’s classic in Polish cuisine.
- Dried Thyme: A gentle herb that pairs beautifully with mushrooms.
- Salt and Black Pepper: Essential seasonings to enhance and balance.
- Sour Cream: Delivers lusciousness and the tangy finish that defines this soup.
- All-Purpose Flour: Blends with sour cream to give the soup a gentle, velvety thickness.
- Fresh Parsley: The bright, herbal finishing touch just before serving.
How to Make Polish Mushroom Soup
Step 1: Soak the Porcini
Start by placing the dried porcini mushrooms in a heatproof bowl and covering them with warm water; let them rest for about 30 minutes. This not only rehydrates the mushrooms, but also creates a golden, intensely flavorful soaking liquid you’ll use later. Once softened, chop the porcini and carefully strain the soaking liquid through a fine mesh sieve or cheesecloth to catch any hidden grit.
Step 2: Sauté Aromatics and Mushrooms
Heat a combo of butter and olive oil in a large pot. Add the chopped onion, letting it gently cook until soft and translucent—about 5 minutes. Next, pile in your sliced fresh mushrooms. Sauté for 8 to 10 minutes, stirring occasionally, until the mushrooms have released their juices and are just beginning to brown. Now, add the minced garlic and let it cook for another minute to release its fragrance.
Step 3: Build the Broth
Stir in the chopped porcini, their soaking liquid, and all your broth. Add the bay leaf, allspice berries, thyme, salt, and pepper. Raise the heat just until everything hits a gentle boil, then immediately lower it so the soup simmers uncovered. Let it bubble away for about 30 minutes. This slow simmer will help all the flavors meld into that classic Polish Mushroom Soup taste.
Step 4: Thicken and Finish
In a small bowl, whisk together sour cream and flour until smooth. To prevent curdling, add a couple of spoonfuls of the hot soup into the sour cream mixture, whisking constantly. Now, slowly pour this tempered mixture back into the simmering pot, stirring as you go. Let the soup cook for another 5 to 10 minutes until it’s thick and creamy, just the way it should be. Don’t forget to fish out and discard the bay leaf and allspice before tasting and adjusting the final seasoning.
Step 5: Garnish and Serve
When the soup is piping hot and ready, sprinkle with freshly chopped parsley for that vibrant color and freshness. Ladle your Polish Mushroom Soup into bowls and get ready for some serious comfort!
How to Serve Polish Mushroom Soup
Garnishes
A generous handful of chopped fresh parsley is the classic choice, adding an herbal note and a pop of color. If you want to get fancy, try a swirl of extra sour cream or a sprinkle of freshly cracked black pepper right before serving. For extra flair, a scattering of sautéed mushroom slices piled on top looks beautiful and adds a little texture.
Side Dishes
Polish Mushroom Soup loves rustic company. Serve it with thick slices of dark rye bread to soak up every drop, or offer it with a side of warm boiled potatoes for a truly traditional Polish meal. If you’re serving this as part of a bigger spread, consider light salads or pickled vegetables that contrast with the earthy warmth of the soup.
Creative Ways to Present
For a dinner party, ladle your Polish Mushroom Soup into small mugs or espresso cups for a charming starter. You can also serve it inside hollowed-out crusty bread bowls for a dramatic, edible vessel. A drizzle of truffle oil or a dusting of crispy fried onions on top turns this traditional soup into a restaurant-worthy dish.
Make Ahead and Storage
Storing Leftovers
Polish Mushroom Soup stores beautifully in the fridge—just let it cool completely first, then transfer to an airtight container. It will keep well for up to four days, and some say it tastes even better after the flavors have had time to mingle!
Freezing
If you have leftovers or want to prep ahead, freeze the soup in individual portions (leave out the parsley garnish until serving). Make sure to cool it completely before freezing. The soup will keep for up to 2 months. When reheating, stir well as the creamy base may separate slightly but will blend smoothly again.
Reheating
To reheat, simply pour your Polish Mushroom Soup into a saucepan and warm gently over low to medium heat, stirring occasionally. Avoid bringing it to a full boil to prevent the sour cream from curdling. If it thickens too much, just add a splash of broth or water to loosen it up to your liking.
FAQs
Can I use other types of mushrooms besides porcini and cremini?
Absolutely! While dried porcini add an unmistakable depth, you can experiment with shiitake, baby bella, or even a mix of wild mushrooms. Each variety brings its own flair and ensures your Polish Mushroom Soup has exciting layers of flavor.
Is Polish Mushroom Soup traditionally vegetarian?
Traditionally, it’s made with either mushroom or beef broth. Using vegetable broth, as in this recipe, keeps it vegetarian while letting the mushroom flavors stand on their own. For a heartier take, feel free to use beef broth if you like.
What’s the secret to the soup’s creaminess?
The magic lies in tempering sour cream and flour together, then gradually mixing it back into the hot soup. This trick keeps the texture silky and prevents any curdling—a hallmark of classic Polish Mushroom Soup.
Can I make this soup gluten-free?
Yes! Simply swap the all-purpose flour with your favorite gluten-free flour blend or use a starch like cornstarch or potato flour. The result is just as delicious and satisfying.
Is it necessary to remove the allspice berries and bay leaf?
Definitely! Both the allspice berries and bay leaf are added for flavor during simmering but should be removed before serving to avoid any unpleasant bites in your finished bowl of soup.
Final Thoughts
If cozy comfort and a dash of tradition sound appealing, you owe it to yourself to try Polish Mushroom Soup. With its warming aroma, silky texture, and woodland flavors, it’s the kind of recipe that’s sure to become a keeper in your kitchen. Gather your favorite mushrooms, invite someone you love, and savor every beautiful, spoonful bite!
Print
Polish Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Description
This Polish Mushroom Soup is a creamy and flavorful dish that combines earthy porcini mushrooms with fresh cremini mushrooms in a rich broth. It’s a comforting and satisfying soup that is perfect for a cozy night in.
Ingredients
Dried Porcini Mushrooms:
1 ounce
Fresh Cremini or White Mushrooms (sliced):
1 pound
Medium Onion (chopped):
1
Unsalted Butter:
2 tablespoons
Olive Oil:
1 tablespoon
Garlic (minced):
2 cloves
Vegetable Broth or Mushroom Broth:
6 cups
Bay Leaf:
1
Allspice Berries:
4 whole
Dried Thyme:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Sour Cream:
1/2 cup
All-Purpose Flour:
1 tablespoon
Chopped Fresh Parsley (for garnish):
2 tablespoons
Instructions
- Soak Porcini Mushrooms: Place dried porcini mushrooms in warm water for 30 minutes, then chop and reserve soaking liquid.
- Sauté Onion and Mushrooms: Cook onion, fresh mushrooms, and garlic until tender and browned.
- Add Broth and Spices: Stir in porcini mushrooms, broth, bay leaf, allspice, thyme, salt, and pepper. Simmer for 30 minutes.
- Thicken Soup: Whisk sour cream and flour, then add to the pot. Simmer until thickened.
- Finish and Serve: Adjust seasoning, remove bay leaf and allspice, garnish with parsley, and serve.
Notes
- You can substitute sour cream with plain Greek yogurt for a lighter option.
- For a richer flavor, use mushroom or beef broth instead of vegetable broth.
- Serve with rye bread or boiled potatoes for a traditional touch.
Nutrition
- Serving Size: 1 bowl
- Calories: 215
- Sugar: 4g
- Sodium: 610mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
