Polish Wild Mushroom Soup
photo by LISA S.
- Ready In:
- 4hrs 10mins
- Cover mushrooms with cold water and soak overnight.
- Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
- Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
- 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.
- Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
- Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
- Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.
Questions & Replies
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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"
This was very good, but rather time-consuming, considering rinsing & slicing the mushrooms. I might try chicken stock and only 1/2 the amount of butter next time. As most of the liquid cooked away during the 4 hour cooking time, my family thought this was juicy sauteed mushrooms instead of soup. They really enjoyed it anyway, though.
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