how to make polish mushroom soup

Umami forward Easy to make Satisfying texture

why you will love this polish mushroom soup


- start by rehydrating dried mushrooms - add them to a bowl filled with hot water - soak for 2-3 hours, or overnight - drain the rehydrated mushrooms, save the water - briefly rinse the mushrooms under running water

Step by Step

- In a large pot, heat the olive oil over medium heat. – Add onions, carrots, celery and fresh mushrooms. – Cook the mushroom mixture 5-10 minutes until the vegetables are softened and mushrooms released their water and started to brown

Step by Step

-Transfer all into a large soup pot. Add the rest of ingredients: rehydrated mushrooms, aromatics, spices, broth and mushroom water - bring to a boil and reduce to a simmer. Cook on low heat for 15-20 minutes.

Step by Step

- In a small bowl combine sour cream and flour. - remove a few ladles of the clear soup from the pan, set aside to cool.  - slowly add the soup into the cream paste. Using whisk stir to combine - add the tempered cream back to the soup. Stir and cook few more minutes.

Step by Step

- not rehydrating the dried mushrooms properly - rushing the sauté step - not adding the mushroom water to the soup - adding too much flour to the cream - overcooking the mushrooms

Mistakes to avoid when making Polish Mushroom Soup