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
Scale
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.
