Polish Wild Mushroom Soup

READY IN: 4hrs 10mins
Recipe by Lorac

My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.

Top Review by Milena Ruszkowska

Hello! Your recipe is so far the best of these which i have found (and as I am Polish I know the real taste of mushroom soup:) But it will take less time if you soak the mushrooms in the warm boiled water (3 hours should be enough) then I think that 4 hours of cooking is not necessary; if you want a real mushroom flavour just make the soup one day in advance (by the way it works with most of the polish soups;))But the traditional recipe says that 1-2 hours of cooking is enough. This soup is the best with home made noodles. Bon apetit:) PS. Personally i prefer chicken stock, it makes the taste plus "subtil"

Ingredients Nutrition


  1. Cover mushrooms with cold water and soak overnight.
  2. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
  3. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
  4. Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
  5. Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
  6. Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
  7. Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.

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