Polish Wild Mushroom Soup
Experience the earthy and comforting flavors of Polish cuisine with this rich and aromatic Wild Mushroom Soup. A showcase of dried wild mushrooms like porcini or boletus, this traditional favorite is infused with deep, woodsy notes thanks to a mushroom soaking liquid that doubles as a flavorful broth. Enhanced by hearty ingredients like potatoes, carrots, and celery, and finished with a touch of heavy cream for a velvety texture, this soup is a soul-warming delight perfect for chilly days. Simple yet sophisticated, it pairs beautifully with crusty bread and a sprinkle of fresh dill for a touch of brightness. With just 15 minutes of prep time, this recipe is a celebration of rustic comfort that’s both quick and easy to make.
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Recipe Information
Ingredients
- 60 grams dried wild mushrooms (e.g., porcini or boletus)
- 1 liters water
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced into small cubes
- 4 cups vegetable or chicken stock
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional garnish)
Instructions
Place the dried wild mushrooms in a bowl and cover them with 1 liter of water. Let them soak for at least 30 minutes until rehydrated. Once softened, strain them through a fine mesh sieve to remove any grit, reserving the soaking liquid. Chop the mushrooms into bite-sized pieces and set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the diced potatoes, chopped mushrooms, reserved mushroom soaking liquid, vegetable or chicken stock, and bay leaves. Mix well and bring the mixture to a simmer.
Reduce the heat to medium-low and let the soup cook for about 20 minutes, or until the potatoes are tender.
In a small bowl, whisk the flour into the heavy cream until smooth. Slowly add the cream mixture to the soup, stirring constantly to prevent lumps from forming.
Season the soup with salt and black pepper, adjusting to taste. Simmer for another 5 minutes to allow the flavors to meld and the soup to thicken slightly.
Remove the bay leaves before serving, and garnish with freshly chopped dill, if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
