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Polish Mushroom Soup

A hearty and comforting Polish Mushroom Soup, packed with flavors from fresh or dried mushrooms, vegetables, and aromatic herbs, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Polish
Calories: 250
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 450 g fresh mushrooms (chanterelles, porcini) or 45g dried mushrooms Fresh mushrooms provide a rich flavor, while dried mushrooms need soaking.
Vegetables
  • 1 onion, chopped
  • 2 tbsp vegetable oil For sautéing vegetables.
  • 1 tbsp butter To enhance the flavor of the soup.
  • 2 carrots, diced
  • 5 potatoes, diced
Broth and Seasoning
  • 2 liters chicken or vegetable broth Use vegetable broth for a vegetarian option.
  • 2 tbsp fresh dill, chopped Add at the end for fresh flavor.
  • 200 ml sour cream For creaminess.
  • Salt and pepper to taste

Method
 

Preparation
  1. If using fresh mushrooms, clean and chop them. For dried mushrooms, soak them in hot water overnight.
  2. In a large pot, heat the oil and sauté the chopped onion until translucent.
  3. Add the diced carrots and potatoes, and sauté for a few more minutes.
Cooking
  1. Add the chopped mushrooms (or soaked dried mushrooms) and butter, and cook for another 5 minutes.
  2. Pour in the hot broth, bring to a boil, then reduce the heat and simmer for 15 minutes until the vegetables are tender.
  3. Season with salt and pepper. Stir in the chopped dill.
  4. In a separate bowl, mix the sour cream with a bit of the hot soup to temper it, then add it to the pot. Heat gently without boiling.

Notes

Serve hot. You can add a dollop of extra sour cream on top and sprinkle more fresh dill for garnish. It pairs nicely with crusty bread or a side salad. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.