Polish Mushroom Soup (Zupa Grzybowa) Recipe
Usually cooked with wild mushrooms, which are plentiful in Poland, Polish Mushroom Soup, also known as Zupa Grzybowa, is a tasty, creamy, and filling meal. During the winter months or on special events like Christmas Eve, this hearty soup is often consumed. A rich broth and the earthy tastes of the mushrooms combine to provide the ideal balance that is filling and nutritious.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes to 1 hour
Total Time: 1 hour to 1 hour 15 minutes
Ingredients:
Dried wild mushrooms (e.g., porcini chanterelles) – 1 cup (soaked in warm water)
Fresh mushrooms (button cremini or a mix) – 300g (sliced)
Carrot – 1 medium (diced)
Celery stalk – 1 (chopped)
Onion – 1 medium (finely chopped)
Olive oil – 1 tbsp
Vegetable or chicken broth – 1.5 liters (6 cups)
Bay leaf – 1
Thyme – 1 tsp (optional)
Salt and pepper – to taste
Sour cream – 1/2 cup (for serving)
Fresh dill – 1 tbsp (for garnish)
Flour – 1 tbsp (optional for thickening)
Potatoes – 2 medium (optional peeled and diced)
Instructions:
Prep the Mushrooms:
If using dried mushrooms soak them in warm water for about 20 minutes then drain saving the liquid. Slice both the dried and fresh mushrooms into smaller pieces.
Cook the Vegetables:
In a large pot heat olive oil over medium heat. Add the onions carrots and celery sautéing for 5-7 minutes until softened.
Add the Mushrooms:
Stir in the fresh and soaked dried mushrooms cooking for another 5-7 minutes to release their flavors.
Make the Broth:
Pour in the broth adding the bay leaf thyme (if using) and salt and pepper to taste. Bring to a boil then reduce the heat and let it simmer for 30 minutes. If adding potatoes add them at this stage.
Thicken (Optional):
If you prefer a thicker soup create a roux by mixing the flour with a bit of oil in a separate pan then stir it into the soup. Simmer for an additional 5 minutes to let it thicken.
Finish and Serve:
Taste the soup and adjust seasoning if necessary. Serve hot with a dollop of sour cream and a sprinkle of fresh dill on top.
Tips:
Mushroom Variety: Using a mix of fresh wild mushrooms along with dried ones will enhance the depth of flavor. If you can’t find wild mushrooms a blend of cremini or button mushrooms works well.
Sour Cream: For a creamier texture you can also blend some sour cream directly into the soup instead of just topping it.
Storage: This soup stores well in the fridge for 2-3 days and the flavors often improve with time. It can also be frozen for up to 3 months.
Nutrition (Per Serving 1 bowl):
Calories: ~180-220 kcal
Protein: 4g
Carbohydrates: 25g
Fat: 8g
Fiber: 4g
Sodium: ~700mg (can be adjusted depending on broth used)
In conclusion Polish Mushroom Soup (Zupa Grzybowa) is a delicious comforting dish that showcases the rich flavors of wild mushrooms often complemented by creamy ingredients like sour cream and sometimes finished with herbs and spices. This hearty soup reflects Poland’s deep connection to its forests and seasonal ingredients offering a warm earthy experience that’s perfect for colder months. Whether enjoyed as a traditional holiday dish or as a simple everyday meal Polish Mushroom Soup remains a beloved staple in Polish cuisin
Enjoy this delicious cozy Polish Mushroom Soup with a slice of rustic bread for a complete meal!