If you have ever craved a soul-soothing, earthy, and utterly heartwarming soup, then the Polish Mushroom Soup Recipe is your new best kitchen friend. This traditional dish is a beautiful symphony of tender mushrooms, delicate herbs, and a creamy broth that feels like a cozy hug on a chilly day. The magic lies in its simplicity and depth of flavor, making it a treasured recipe to cozy up with family or impress guests. Whether you use fresh or dried mushrooms, this soup captures the essence of Polish culinary tradition and brings a delightful forest aroma right to your table.
Ingredients You’ll Need
Gathering these simple yet thoughtful ingredients will set the stage for a rich and vibrant soup. Each component plays a crucial role: mushrooms bring earthiness, broth adds depth, and fresh herbs lift the soup to a fragrant, memorable experience.
- Fresh or dried mushrooms: The star of the dish, providing that classic woodsy aroma and meaty texture.
- Onion: Adds sweetness and builds the savory base for the soup.
- Garlic: Boosts the flavor with its warm, aromatic punch.
- Broth (vegetable, poultry, or beef): Forms the body of the soup and brings umami depth.
- Russet potatoes (optional): Adds heartiness and a creamy texture when cooked tender.
- Carrots: Introduce natural sweetness and vibrant color.
- Fresh or dried dill: Provides a fresh, slightly citrusy note that brightens the soup.
- Marjoram: Delivers a mild yet fragrant herbal touch, enhancing the mushroom flavor.
- Butter and olive oil: For sautéing and richness, balancing earthiness with silkiness.
- Flour: Used to thicken the soup to a luscious consistency.
- Heavy cream: Adds velvety softness and rounds out the flavor beautifully.
- Salt and pepper: Essential for seasoning to taste and bringing all ingredients together.
- Pasta (optional): A lovely addition for texture and extra comfort in each bite.
How to Make Polish Mushroom Soup Recipe
Step 1: Sauté the Aromatics and Mushrooms
Start by chopping your mushrooms and setting them aside. Dice the onion and heat 2 tablespoons of butter and olive oil in a large frying pan over medium heat. Add the onion and cook until it’s becoming translucent—about five minutes. Then, introduce the minced garlic and let it mingle for an additional two minutes. Now, toss in the mushrooms and cook them slowly for about 20 minutes, stirring occasionally. This process lets the mushrooms release their moisture and concentrate their flavor, which is the foundation of that signature Polish Mushroom Soup Recipe taste.
Step 2: Simmer the Vegetables in Broth
While your mushrooms are softening, pour the broth into a large pot and bring it to a gentle boil. Peel and dice the potatoes if you’re using them, then slice the carrots and add both to the broth. Let the veggies simmer until tender—usually about 15 minutes. This step brings a wonderful heartiness and natural sweetness to the soup base, making every spoonful satisfying.
Step 3: Combine and Add Herbs
Once the potatoes and carrots are tender, it’s time to introduce the mushroom mixture, fresh dill (or dried if that’s what you have), and fragrant marjoram to the pot. If you’ve soaked dried mushrooms, add some of the mushroom soaking liquid now to deepen the broth’s color and flavor—around 1 1/2 cups works beautifully. Just be careful to avoid any grit that settles at the bottom of the liquid. Let everything simmer gently for 5 minutes to marry the flavors beautifully.
Step 4: Thicken the Soup
In the mushroom pan, melt another tablespoon of butter and whisk in the flour, cooking for about 2 minutes to eliminate any raw flour taste. Then, slowly add a few ladles of soup broth back into the pan, whisking constantly until you get a silky, lump-free sauce. Stir in the heavy cream, then pour this creamy thickener back into the soup pot. Stir everything together and cook for a few more minutes. Taste and season with salt and pepper, adjusting as needed based on your broth’s saltiness. This step is key to achieving that rich and creamy texture that makes this Polish Mushroom Soup Recipe so irresistible.
Step 5: Optional Pasta Addition
If you love a bit of pasta, cook it separately according to the package directions. When serving, spoon some pasta into bowls and fill with the mushroom soup on top. It adds extra substance and texture, turning the soup into a comforting, full meal perfect for any day of the year.
How to Serve Polish Mushroom Soup Recipe
Garnishes
A sprinkle of fresh dill right before serving adds vibrant flavor and a pop of green, making the soup look as good as it tastes. For an indulgent touch, a drizzle of extra heavy cream or a few crispy fried onions on top can elevate the experience even more.
Side Dishes
This mushroom soup pairs beautifully with warm, crusty bread—perfect for dipping into that creamy broth. You could also serve it alongside a light salad with a tangy vinaigrette to balance the richness, or a simple potato pancake to keep things traditional and hearty.
Creative Ways to Present
Bring a touch of elegance by serving the soup in rustic bread bowls for a wow-factor presentation. Alternatively, use small, colorful bowls and garnish each with a sprig of dill and a swirl of cream for an inviting homemade touch that your guests will appreciate.
Make Ahead and Storage
Storing Leftovers
Your Polish Mushroom Soup Recipe will keep beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and aroma. The flavors often develop even more after a day, so leftovers can taste even better the next day!
Freezing
This soup freezes well, but it’s best to avoid freezing if you’ve added pasta, as it can become mushy. Freeze in portioned airtight containers for up to 3 months. When you thaw and reheat, the soup will still have that wonderful flavor and texture you love.
Reheating
Gently reheat your soup on the stovetop over low to medium heat, stirring frequently to keep it from sticking or separating. If the soup thickens too much, add a little broth or water to bring back that perfect consistency. This step ensures each bowl feels just like it was freshly served.
FAQs
Can I use only dried mushrooms for this Polish Mushroom Soup Recipe?
Absolutely! Using dried mushrooms adds a powerful, concentrated flavor to the soup. Just make sure to soak them thoroughly and use the soaking liquid carefully to avoid grit.
Is this soup vegetarian or vegan?
You can easily make it vegetarian by using vegetable broth and skipping the heavy cream or replacing it with a plant-based alternative. For vegan, substitute butter with olive oil and use a non-dairy cream or omit it entirely.
What types of mushrooms work best?
Cremini, button, or porcini mushrooms are fantastic options, either fresh or dried. Porcini especially bring an authentic, deep forest flavor perfect for this Polish Mushroom Soup Recipe.
Can I prepare this soup in advance?
Yes, this soup actually tastes better the next day because the flavors meld beautifully overnight. Just store it in the fridge and reheat gently when ready to serve.
What if I don’t have dill or marjoram?
If you’re short on these herbs, you can use dried thyme or parsley as substitutes. While the flavor profile will change slightly, the soup will still be delicious and comforting.
Final Thoughts
This Polish Mushroom Soup Recipe is more than just a soup; it’s a warm embrace in a bowl. Its satisfying richness and aromatic herbs make it a special dish for any occasion or simply a cozy night in. Don’t hesitate to give this traditional recipe a try—once you do, it will quickly become a beloved staple in your kitchen too.
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Polish Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Description
Polish Mushroom Soup is a hearty and flavorful traditional soup featuring a medley of fresh or dried mushrooms, aromatic herbs, and optional vegetables like potatoes and carrots. This comforting soup is thickened with a creamy roux and enhanced with dill and marjoram for an authentic Eastern European flavor profile. It can be served with or without cooked pasta for added texture and substance.
Ingredients
Mushrooms and Vegetables
- 1.3 pounds (600g) fresh sliced mushrooms or 2.5 – 3.5 ounces (70-100g) dried mushrooms (soaked and drained, liquid reserved)
- 1 large onion (140g), diced
- 3 cloves garlic, peeled and minced
- 4 small or 1 very large Russet potatoes – 1 pound (450g), peeled and diced (optional if adding pasta)
- 2 large or 4 medium carrots – 1/2 pound (220g), peeled and sliced
Liquids and Broth
- 4 cups broth (vegetable, poultry, or beef) – 1 liter
- 3 tablespoons heavy cream
Fats and Thickening Agents
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 tablespoons flour
Herbs and Seasonings
- A handful of fresh dill or 1 tablespoon dried dill
- 1 teaspoon marjoram
- Salt and pepper, to taste
Optional
- Pasta, cooked according to package directions
Instructions
- Sauté Aromatics and Mushrooms: Chop the mushrooms and set aside. Dice the onion and add it to a large frying pan with 2 tablespoons of butter and the olive oil. Cook over medium to medium-high heat until the onions become translucent, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes. Then add the chopped mushrooms and cook, stirring occasionally for 20 minutes. If using all fresh mushrooms, cook in batches to allow them to shrink without overcrowding the pan.
- Prepare the Soup Base: While the mushrooms are cooking, pour the broth into a large pot. Peel and dice the potatoes if using, and slice the carrots. Add both to the broth. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the vegetables are tender and a fork can easily pierce them.
- Combine Mushrooms and Herbs: Add the sautéed mushroom mixture, dill, and marjoram to the soup pot. Simmer for 5 minutes to blend the flavors. If dried mushrooms were used, add about 1 1/2 cups of their reserved soaking liquid carefully, avoiding any sediment. This enriches the broth’s color and depth of flavor.
- Thicken the Soup: In the mushroom pan, add the remaining tablespoon of butter and the flour. Cook over medium-high heat, stirring constantly for 2 minutes to form a roux. Remove from heat. Gradually whisk in 3 or 4 ladles of the hot soup broth until smooth. Then whisk in the heavy cream. Pour this mixture back into the soup pot, stirring or whisking until incorporated. Cook for a few more minutes to slightly thicken the soup. Season to taste with salt and pepper, considering the saltiness of your broth.
- Serve: If adding pasta, place cooked pasta in individual bowls before ladling the hot soup over it. Serve immediately for a warm, comforting meal.
Notes
- When using dried mushrooms, soak them overnight in water and reserve the soaking liquid to enrich the soup for deeper flavor.
- Cooking mushrooms in batches prevents overcrowding and allows them to brown and shrink evenly.
- Adjust salt carefully since broth can vary in saltiness.
- The soup can be served with or without pasta depending on your preference.
- Fresh dill provides a bright herbal note; dried dill is a convenient substitute.
- For a vegetarian version, use vegetable broth and skip any non-vegetarian additions.
