POLISH MUSHROOM SOUP

POLISH MUSHROOM SOUP image

Yield 2 bowls

Number Of Ingredients 14

1 cup dried crepe (porcini) mushrooms
2 cups boiling water
1 clove of garlic. finely minced
1 Tablespoon of butter
1.5 cups beef broth
1/2 cup heavy whipping cream
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
salt to taste
black pepper to taste
2 cups mashed potatoes
fresh parsley, for garnish
fresh thyme for garnish
sour cream for garnish

Steps:

Pour the boiling water over the mushrooms and let soak for two hours. In a separate pot, melt the butter on medium heat. Add minced garlic, stirring constantly until fragrant and golden. Add the mushrooms and the mushroom water. Stir well. Add beef broth, white pepper, thyme and salt to taste. Note: this will taste very earthy. Stir throughly, then bring to a gentle boil. Simmer for an hour to let the flavors blend. Make your mashed potatoes. Stir in cream, let simmer five minutes more. Add salt and black pepper to taste. Divide mashed potatoes into two bowls, pour soup over mashed potatoes. Garnish with fresh parsley and a thyme sprig, or sour cream, if desired.