The Best Polish Mushroom Soup (Zupa Grzybowa)

 

“A rich and flavorful soup made with earthy mushrooms, hearty vegetables, and creamy broth—a traditional Polish favorite perfect for any season.”

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Ingredients

• 2 tablespoons butter
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 medium parsnip, diced (optional but traditional)
• 1 pound fresh mushrooms (white button, cremini, or wild mushrooms), sliced
• 1 ounce dried porcini mushrooms, soaked in hot water
• 6 cups chicken or vegetable broth
• 1 cup sour cream (or heavy cream)
• 2 tablespoons all-purpose flour
• 1 teaspoon dried marjoram
• 2 bay leaves
• Salt and black pepper, to taste
• 2 tablespoons fresh dill or parsley, chopped (for garnish)

Optional Additions:

• 1 cup cooked egg noodles (or diced potatoes for a heartier soup)
• 1 teaspoon soy sauce (for extra umami flavor)

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Instructions

Step 1: Prepare the Dried Mushrooms

1. Soak the dried porcini mushrooms in a cup of hot water for about 20 minutes.
2. Once softened, chop the mushrooms finely and reserve the soaking liquid.

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Step 2: Sauté the Vegetables and Fresh Mushrooms

1. In a large pot, melt the butter over medium heat.
2. Add the onion, carrots, and parsnip. Sauté for 5 minutes, or until softened.
3. Stir in the garlic and cook for another minute.
4. Add the sliced fresh mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes.

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Step 3: Build the Soup

1. Add the soaked porcini mushrooms, reserved soaking liquid (strained to remove grit), and the broth to the pot.
2. Stir in the marjoram, bay leaves, salt, and pepper.
3. Bring to a boil, then reduce the heat and let the soup simmer for 20–25 minutes, allowing the flavors to meld.

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Step 4: Add the Cream

1. In a small bowl, whisk together the sour cream and flour to create a smooth mixture.
2. Temper the cream mixture by adding a ladleful of hot soup to it, whisking constantly to prevent curdling.
3. Stir the tempered mixture back into the pot, cooking for another 5 minutes until the soup thickens slightly.

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Step 5: Finish and Serve

1. Adjust seasoning with additional salt, pepper, or a splash of soy sauce for depth.
2. Garnish with fresh dill or parsley before serving.
3. Serve hot with crusty bread, rye bread, or over egg noodles for a complete meal.

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Why You’ll Love This Recipe

• Rich and Earthy: The combination of fresh and dried mushrooms creates deep, savory flavors.
• Traditional and Comforting: A classic Polish recipe that’s hearty and satisfying.
• Customizable: Add noodles, potatoes, or even meat to make it your own.

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Pro Tips for Success

1. Don’t Skip the Dried Mushrooms: They add a unique depth of flavor you can’t achieve with fresh mushrooms alone.
2. Thickening the Soup: If you prefer a thicker soup, add an extra tablespoon of flour to the sour cream mixture.
3. Vegetarian Option: Use vegetable broth instead of chicken broth for a completely vegetarian dish.

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Storage and Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze for up to 3 months, but avoid adding the sour cream before freezing. Stir it in after reheating.
• Reheat: Warm gently on the stovetop, stirring occasionally.

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This Polish Mushroom Soup (Zupa Grzybowa) is a bowl of comfort, steeped in tradition and packed with hearty flavors. It’s a must-try for mushroom lovers and a perfect way to bring a taste of Poland to your table! 🇵🇱🍲❤️