Best Zupa Ze Swiezych Grzybow Polish Mushroom Soup Recipes

Provided by Vina7737

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

16 ounces wild mushrooms (preferred) or 16 ounces white button mushrooms
2 medium onions, chopped
2 tablespoons butter
1/2 lemon, juice of
1/4 cup water
6 cups beef stock or 6 cups beef bouillon, divided
1 cup sour cream
3 tablespoons flour
salt and pepper
fresh dill (to garnish)

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 image

Provided by Monica H

Time 55m

Number Of Ingredients 10

1 1/2 c dried mushrooms (your choice)
1 c fresh mushrooms (your choice)
8-9 c vegetable stock
1 stick unsalted butter
1 yellow onion, finely diced
2 Tbsp flour or cornstarch
4 oz sour cream
salt and pepper to taste
vegeta to taste (optional)
chopped dill or parsley, and dash of pepper, for garnish

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.