Polish Wild Mushroom Soup

"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."
 
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photo by LISA S. photo by LISA S.
photo by LISA S.
Ready In:
4hrs 10mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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"
     
  2. Authentic and delicious. Thank you.
     
  3. It is so delicious!
     
  4. 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.
     
  5. This is absolutely fabolous. I too did the chicken stock instead of beef stock. Morels are wonderful as part o the wild mushroom mix.
     
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Tweaks

  1. This is absolutely fabolous. I too did the chicken stock instead of beef stock. Morels are wonderful as part o the wild mushroom mix.
     

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