Name: Zupa Grzybowa: Polish Dried Mushroom Soup
Prep time: 25 min
Cook time: 45 min
Total time: 100 min
Yield: 6 bowls
Cuisine: Polish
Ingredients: 35 g commercially packaged dried porcini mushrooms, labelled for food use; 750 ml boiling water, for soaking; 1.5 L low-sodium vegetable stock; 100 g yellow onion, peeled and diced; 120 g carrot, peeled and diced; 80 g parsley root, peeled and diced; 60 g celeriac, peeled and diced; 2 bay leaves; 3 allspice berries; 30 g unsalted butter; 22 g plain wheat flour; 180 g sour cream, 18% fat; 3 g fine salt initially; adjust only after tasting; 1 g ground black pepper; 10 g fresh dill, finely chopped; 240 g dry egg noodles

A wide view of „Zupa Grzybowa: Polish Dried Mushroom Soup“ arranged on a table for serving.

Yield 6 bowls

Serving size about 350 ml soup plus noodles

Difficulty moderate

Category Polish dried-mushroom soup; contains milk, wheat and egg

Ingredients ↓

About zupa grzybowa

Zupa Grzybowa: Polish Dried Mushroom Soup

Dried porcini bring a deep, woodsy aroma to the broth, while carrot, parsley root and celeriac add gentle sweetness. The soup is lightly thickened rather than heavy, and sour cream rounds the mushroom flavour with a mild tang. Noodles make it a satisfying bowl without obscuring the mushrooms.

Mushroom soup appears in Polish culinary references and has different roles at different tables. Tourism sources describe both fresh-porcini soup and dried-mushroom preparations; one regional account records mushroom soup becoming established among central Polish Christmas Eve dishes after the Second World War. Families and regions choose different soups and accompaniments, so this recipe is an everyday version that can also suit a festive meal.

For a clean, fragrant broth, filter the porcini soaking liquid through a fine sieve lined with a coffee filter, then simmer the mushrooms until fully tender. Add the butter-flour roux gradually so it blends without lumps. Whisk hot soup into the sour cream, take the pot off the heat, and stir the mixture back in gently.

Tips for good results

Choose sealed dried porcini labelled for food use; do not add uncertain foraged mushrooms.
Rinse the dried mushrooms briefly before soaking to remove surface grit.
Filter the soaking liquid slowly and leave any sediment behind.
Cook the flour in butter without letting the roux brown, so the broth stays golden and mild.
Temper the sour cream and remove the pot from the heat before adding it.
Cook noodles separately and combine them with soup only in each bowl.

Ingredients

35 g commercially packaged dried porcini mushrooms, labelled for food use
750 ml boiling water, for soaking
1.5 L low-sodium vegetable stock
100 g yellow onion, peeled and diced
120 g carrot, peeled and diced
80 g parsley root, peeled and diced
60 g celeriac, peeled and diced
2 bay leaves
3 allspice berries
30 g unsalted butter
22 g plain wheat flour
180 g sour cream, 18% fat
3 g fine salt initially; adjust only after tasting
1 g ground black pepper
10 g fresh dill, finely chopped
240 g dry egg noodles

Method

Directions

Rehydrate the porcini.Briefly rinse the dried mushrooms under cool running water. Put them in a heatproof bowl, cover with 750 ml boiling water and soak for 30 minutes. Lift out the mushrooms, then strain the soaking liquid through a fine sieve lined with a coffee filter to remove grit. Reserve the liquid and chop the softened mushrooms into bite-size pieces.
Cook the mushroom broth.Pour the filtered soaking liquid and chopped mushrooms into a saucepan. Bring to a boil, then lower the heat and simmer gently for 25–30 minutes, until the mushrooms are fully tender. Keep hot.
Simmer the vegetables.Put the vegetable stock, onion, carrot, parsley root, celeriac, bay leaves and allspice in the 5 L soup pot. Bring to a boil, lower the heat and simmer partly covered for 20–25 minutes, until the roots are tender. Remove and discard the bay leaves and allspice.
Combine and thicken.Stir the mushroom broth and mushrooms into the vegetable broth. Melt the butter in a small skillet over medium-low heat. Whisk in the flour and cook for 2 minutes without browning. Gradually whisk in 250 ml hot soup until smooth, then pour the mixture back into the pot. Simmer gently for 5 minutes, stirring, until lightly thickened. Add the initial salt and black pepper.
Cook the noodles and temper the cream.While the soup simmers, cook the egg noodles in a separate saucepan according to the package directions until just tender; drain. Put the sour cream in a heatproof bowl and whisk in 2 ladles of hot soup, one at a time. Remove the soup from the heat and stir in the tempered cream and dill. Do not boil after adding the cream. Taste and adjust the salt and pepper.
Rest and serve.Leave the soup off the heat for 5 minutes. Divide the noodles among six bowls, ladle the hot soup over them and distribute the mushrooms and vegetables evenly. Serve promptly.

Nutrition per serving

Serving sizeabout 350 ml soup plus noodles
Caloriesabout 290 kcal
Carbohydratesabout 42 g
Proteinabout 9 g
Fatabout 10 g
Fibreabout 4 g
Sodiumabout 450 mg

Estimated values for one sixth of the recipe, including 40 g dry egg noodles: These rounded estimates use generic composition data for noodles, vegetables, flour, butter and sour cream. Dried mushroom products and vegetable stock vary, so actual nutrient values may differ. This is not a laboratory analysis.## Allergens and food safety Contains milk from butter and sour cream, wheat/gluten from flour and noodles, and egg from the noodles. Check all package labels for additional allergens. Use only commercially packaged dried porcini labelled for food use; never cook or taste an uncertain wild mushroom, since cooking cannot remove mushroom toxins. If anyone develops symptoms after eating mushrooms, seek emergency medical care immediately. Mushroom dishes may not be suitable for children, pregnant or breastfeeding people, older adults, or people with digestive disorders. Keep sour cream refrigerated and add it off the boil. Cool leftovers in shallow containers within two hours; refrigerate at or below 4 °C and use within 3–4 days. Reheat to 74 °C while stirring.

Serving, storage, and make-ahead: Serve the soup hot over freshly cooked noodles, with extra dill if desired. The broth can be made earlier in the day; reheat it gently and add tempered sour cream shortly before serving. Cook noodles close to mealtime for the best texture.

Serving, storage, and make-ahead: Refrigerate leftover soup within two hours in shallow containers and keep it at or below 4 °C. Use within 3–4 days. Store cooked noodles separately and refrigerate them promptly. Freeze the soup without noodles in airtight portions; thaw in the refrigerator and reheat to 74 °C, stirring. Dairy may become slightly grainy after freezing. Do not boil vigorously after adding sour cream.

Zupa Grzybowa: Polish Dried Mushroom Soup

Tips for good results

Ingredients

Method

Nutrition per serving

Polish National Dishes

Krupnik: Polish Chicken and Barley Soup

Czernina: Polish Duck Blood Soup with Dried Fruit

Łazanki z kapustą i grzybami: Polish Sauerkraut and Mushroom Pasta