Polish Dried Mushroom Soup Zupa Grzybowa Recipes

POLISH MUSHROOM SOUP

Steps:

• Chop the mushrooms and set aside. Dice the onion and add to a large frying pan with 2 tablespoons of butter and the oil. Cook over medium to medium-high heat until the onions are becoming translucent, about 5 minutes. Add the minced garlic and cook for 2 more minutes. Add the chopped mushrooms and cook, stirring occasionally for 20 minutes. If you're using all fresh mushrooms, you will need to cook in batches (until they shrink up a bit) or to use a very large frying pan.
• While the mushrooms are cooking, add the broth to a large pot. Peel and dice the potatoes (if you're using them), peel and slice the carrots, add both to the broth. Bring to a boil, reduce the heat and simmer for 15 minutes or until the vegetable are tender (you should be able to easily insert a fork into them).
• Add the mushroom mixture, the dill, and the marjoram to the soup pot and simmer for 5 minutes. If you used dried mushrooms, you may add some of the soaking liquid now. I added 1 1/2 cups of the liquid to my soup. It makes the broth much darker and adds a lot to the flavor. Be careful not to add all of the liquid. There is often a little sand or grit from the dried mushrooms that settles to the bottom of the liquid. (You can always freeze the liquid and use it in other mushroom dishes.)
• To thicken the soup, in the mushroom pan, add a tablespoon of butter and the flour. Cook over medium-high heat, stirring for 2 minutes. Remove from the heat. Slowly add 3 or 4 ladles of the soup broth, whisking until smooth. Whisk in the heavy cream. Add this to the soup, stirring or whisking until incorporated to slightly thicken the broth. Cook the soup for just a few more minutes. Season to taste with salt and pepper. The amount of salt in your broth will determine the amount of additional salt needed.
• If you've chosen to add pasta, add cooked pasta to the bowls, then fill with soup.

POLISH DRIED MUSHROOM SOUP - ZUPA GRZYBOWA

Steps:

• Gather the ingredients.
• Combine mushrooms and hot water in a large, heatproof bowl. Let stand for 1 hour.
• With your fingers, work mushrooms to release any grit. Let stand until very pliable, about 1 hour longer.
• Lift mushrooms from the liquid. Cut mushrooms into large pieces and set aside. Reserve bowl of soaking liquid.
• In a 5- to 6-quart pot, combine stock , chopped mushrooms, and pearl barley, if using. Pour the reserved soaking liquid into the pot, taking care not to disturb the grit in the bowl.
• Cover and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally until the mushrooms and pearl barley are tender, 30 to 45 minutes. If making the soup ahead, at this point cool, cover and chill up to overnight. Reheat to simmering and proceed with the next step.
• In a medium bowl, mix the sour cream with flour and temper by whisking in a little hot soup.
• Pour contents of the bowl into hot soup, whisking constantly on medium-high heat until it comes to a boil. Adjust seasonings with salt and pepper.
• Remove from heat and ladle into warm bowls. Serve with kluski noodles, if using. Garnish with sour cream and parsley, if desired.

ZUPA GZYBOWA - POLISH MUSHROOM SOUP

Steps:

• 1. Put dried mushrooms in a pot and cover them with boiling water. Cover pot and let stand to soak until they are soft. This depends on the mushroom you use. This may take a few minutes, or maybe sometimes an hour.
• 2. After they are softened, rinse them and chop them up into diced bits, or into strips.
• 3. In your soup pot, add all mushtooms and the broth. Bring to a boil and then reduce to simmer.
• 4. In a saucepan, sautee onions in all the butter until brown and tender. Add onions and butter to the pot.
• 5. In a small bowl, mix cornstarch/flour with a ladle or two of the hot soup. Whisk until all lumps are gone. Add it all back to the soup, or strain through small strainer if you still think you have lumps left.
• 6. Stir in the sour cream. Salt and pepper to taste. Also add vegeta if you have it / if you want to. At this point, you may want more sour cream so add 8 oz instead of 4. I don't like lots of sour cream so I just do 4.
• 7. Garnish with chopped dill / parsley / pepper when serving.