Best Zupa Ze Swiezych Grzybow Polish Mushroom Soup Recipes

POLISH MUSHROOM SOUP (CHRISTMAS RECIPE)

Steps:

• To prepare the mushrooms soak them in a little water for 3 minutes then rub with your fingertips to remove any grit and rinse the mushrooms thoroughly. Place in a pot and add 250 ml/1 cup of water. Cover and bring to the boil then lower the heat and simmer for 30 minutes. (In the meantime boil the pasta according to the packet instructions).
• Remove from the heat and pour the mixture through a fine mesh sieve making sure you reserve the liquid. Chop the mushrooms finely. In a small pan heat up the butter and fry the mushrooms for 4-5 minutes stirring often.
• While the mushrooms are cooking make the broth. To the pot add the vegetables, parsley, allspice berries and vegetable stock. Cover and bring to the boil then turn the heat down and simmer for 40 minutes. Using a slotted spoon lift the vegetables out of the pot (you won't need them anymore).
• Using a fine mesh sieve pour in the liquid from cooking the mushrooms and adjust the seasoning. Add the fried mushrooms, bring the soup to the boil again and simmer, covered, for 10 minutes.
• Remove from the heat, adjust the seasoning if needed (add 1 tablespoon of soy sauce if using) and serve with the pasta and sour cream.

"ZUPA ZE SWIEZYCH GRZYBOW" POLISH MUSHROOM SOUP

Steps:

• Wash and coarsely chop mushrooms.
• Saute over medium-low heat, covered, with lemon juice, butter, onions, and water for 20 minutes.
• Transfer to a large saucepan, add the broth (keeping 1 cup aside), and bring to a low simmer.
• Blend the sour cream with the flour and mix well.
• Blend in the 1 cup reserved stock until smooth.
• Add slowly to the pot, stirring constantly.
• Simmer for five minutes, stirring often.
• Serve garnished with chopped dill.
• The richly flavored wild mushrooms that Polish cooks used to use are difficult to find.
• You may substitute dried mushrooms for part of the fresh, reconstituted according to package directions, for richer flavor.

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.