Description
This Polish Mushroom Soup is a comforting and richly flavored dish that combines fresh and dried mushrooms simmered in a savory broth with a touch of cream. Perfect as a hearty appetizer or light meal, it captures the earthy essence of mushrooms enhanced with thyme, garlic, and a subtle hint of soy sauce for umami. Garnished with fresh parsley, this soup provides a warm, satisfying experience that honors traditional Polish flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh mushrooms (e.g., cremini, white button, or a mix), sliced
- 1/4 cup dried wild mushrooms (optional, rehydrated in warm water)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon soy sauce (optional for umami)
- 1 tablespoon flour (for thickening, optional)
- 1/4 cup heavy cream
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened and fragrant.
- Cook the Mushrooms: Add the fresh mushrooms and the rehydrated dried wild mushrooms if using to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
- Add the Broth: Pour in the vegetable or chicken broth, then add the dried thyme, bay leaf, and soy sauce if using. Stir to combine, bring to a boil, then reduce the heat and let the soup simmer for 15-20 minutes to meld the flavors.
- Thicken the Soup: If a thicker consistency is desired, whisk the flour with a little cold water to create a slurry, then stir it into the soup. Cook for an additional 5 minutes or until the soup thickens to your liking.
- Add the Cream: Stir in the heavy cream and season the soup with salt and black pepper to taste.
- Serve: Remove the bay leaf, ladle the soup into bowls, and garnish with freshly chopped parsley. Serve with crusty bread or rye bread for a complete, hearty meal.
Notes
- Rehydrating dried mushrooms in warm water enhances their flavor and adds depth to the soup.
- The soy sauce is optional but adds a savory umami boost.
- Use vegetable broth to keep the soup vegetarian; chicken broth adds more richness.
- Adjust thickness by adding or omitting the flour slurry.
- For a vegan version, substitute butter and heavy cream with plant-based alternatives.
- Serve with crusty bread such as rye or sourdough for a more authentic experience.
