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
