Description
This Polish Mushroom Soup (Zupa Grzybowa) is a rich, comforting dish made with a blend of dried and fresh mushrooms, aromatic herbs, and a creamy broth. Perfect for cozy evenings or holiday gatherings, this traditional Polish soup is packed with umami flavor and pairs beautifully with crusty bread.
Ingredients
Units
Scale
- 1 oz (28g) dried wild mushrooms (such as porcini)
- 8 oz (225g) fresh mushrooms (white button, cremini, or wild)
- 6 cups vegetable or beef broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/2 cup heavy cream or sour cream
- 1/4 cup dry white wine (optional)
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Rehydrate dried mushrooms: Soak in 2 cups hot water for 20–30 minutes. Strain and chop mushrooms, reserving the soaking liquid.
- Sauté vegetables: In a large pot, melt butter over medium heat. Add onions, garlic, carrots, and celery, cooking until soft (~5 minutes).
- Add mushrooms: Stir in fresh and rehydrated mushrooms, cooking until tender (~5 minutes).
- Deglaze with wine (if using), then pour in broth and reserved mushroom soaking liquid. Add bay leaf, thyme, salt, and pepper.
- Bring to a simmer and cook for 25–30 minutes, allowing flavors to meld.
- Finish with cream: Stir in heavy cream or sour cream. Simmer for another 5 minutes (do not boil).
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, replace butter with olive oil and use coconut cream instead of heavy cream.
- If you prefer a thicker soup, blend half of the soup and mix it back into the pot.
- Serve with crusty bread or kluski noodles for an authentic Polish experience.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: ~210 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg