Polish Mushroom Soup

16 Aug

Polish mushroom soupHere’s another winning recipe from my friend Greta Zalman. She said she got it from a website called Polska Foods. The last time I cooked this I used one pound of mushrooms, 1 large-ish onion, 2 small celery stalks, and reduced the other ingredients proportionately, and it made four generous servings. Also feel free to use regular white mushrooms instead of the brown ones.


3 Tbs. butter
1 Tbs.  extra-virgin olive oil
1½  lb. brown mushrooms, sliced
2 yellow onions, finely chopped
2 large celery stalks, diced
3 or 4 garlic cloves
1 leek (optional)
2-3 teaspoon dried thyme
1 bay leaf
4 Tbs. dry sherry
5 Tbs. all-purpose flour
5 – 6 cups chicken or vegetable stock
Dash of Tabasco
2 tsp. sea salt (or to taste)
1 tsp.  freshly ground pepper to taste
1 cup heavy cream (or 3/4 cup sour cream, or 3/4 cup plain yogurt)
Garnish: 1 tablespoon fresh dill or parsley, minced


Clean and slice mushrooms.  Heat butter and olive oil till butter is melted.  Add the onion, celery, garlic, and leek and stir until slightly softened; do not brown.

Raise the heat to medium high and add the mushrooms and season with salt and pepper.  Cook 8 minutes until they are golden brown, stirring frequently.

Reduce heat and add thyme, bay leaf, dry sherry, and flour, stirring constantly and scraping the bottom of the pan for 5-8 minutes.  (It may not take this long; be careful not to burn the flour.) Add the stock slowly, stirring to keep it smooth, and the rest of the ingredients, except the cream (or yogurt).

Bring to a boil, reduce the heat to medium, and simmer until slightly thickened for 30 minutes or until mushrooms and vegetables are tender.

Optional:  With a hand blender, blend ingredients to puree the soup. (I don’t do this, I like the mushrooms in slices.)

Remove the pot from heat and serve.  Or, keep on low heat and add heavy cream (or sour cream / yogurt) to make a creamy mushroom soup.  Taste and adjust the seasoning, adding a few drops of lemon juice if desired.  Cook for another 5 to 7 minutes.

Ladle into warm bowls and garnish with fresh dill or parsley.

Serves 6


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