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    Polish mushroom soup recipe

    Poland, a country with a rich culinary heritage, boasts a diverse array of traditional dishes that have been passed down through generations. Among these delightful creations is the famed Polish mushroom soup, a culinary treasure that captures the essence of Polish culture and flavors. Check the recipe below.

    The roots of Polish mushroom soup can be traced back centuries to a time when Poland was primarily an agrarian society. The country's lush forests provided an abundance of wild mushrooms, making them a staple in the local diet. The earliest versions of mushroom soup were simple broths made by boiling mushrooms and adding basic ingredients like onions, herbs, and water. These early recipes were often prepared in clay pots over open fires, infusing the soup with an earthy, smoky flavor.


    • 400g/14.1 oz mixed wild mushrooms (e.g., porcini, chanterelles, button mushrooms), cleaned and sliced
    • 1 large onion, finely chopped
    • 2 cloves of garlic, minced
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 liter (4 cups) vegetable or mushroom broth
    • 2 medium potatoes, peeled and diced
    • 250ml (1 cup) sour cream
    • 250ml (1 cup) milk
    • 1 bay leaf
    • 1 teaspoon dried marjoram
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
    • Fresh parsley, chopped (for garnish)


    • In a large pot melt the butter over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden. Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.
    • Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, usually about 5-7 minutes. Season with a pinch of salt and pepper.
    • Sprinkle the flour over the mushroom mixture and stir to coat the mushrooms evenly. Cook for another minute to remove the raw flour taste.
    • Pour in the vegetable or mushroom broth, stirring continuously to avoid any lumps. Add the diced potatoes, bay leaf, dried marjoram, and dried thyme to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes or until the potatoes are tender.
    • In a separate bowl, mix the sour cream and milk until smooth. Gradually add a ladleful of hot soup to the sour cream mixture, stirring constantly. This will temper the sour cream, preventing it from curdling when added to the hot soup.
    • Slowly pour the tempered sour cream mixture into the pot while stirring constantly. Allow the soup to simmer gently for an additional 5-10 minutes to let the flavors meld together.
    • Taste the soup and adjust the seasoning with salt and pepper according to your preference.
    • Remove the bay leaf from the soup before serving.
    • Ladle the Polish mushroom soup into individual serving bowls. Garnish each bowl with chopped fresh parsley and croutons if desired.
    • Serve the warm and comforting Polish mushroom soup with crusty bread on the side for a satisfying meal.


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