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Nutrition Facts
Serving Size 1 (484g) Recipe makes 6 servings
Calories 368
Calories from Fat 285		(77%)
Amount Per Serving		%DV
	Total Fat 31.7g	48%
	Saturated Fat 19.9g	99%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 81mg		27%
Sodium 1394mg		58%
Potassium 532mg		15%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 2.6g	10%
	Sugars 5.4g
Protein 6.5g		12%
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Polish Wild Mushroom Soup

Recipe #59560 | 4¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Lorac
Apr 14, 2003

My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.

SERVES 6 -8 (change servings and units)

Ingredients

1/4 lb dried wild mushrooms, preferably boletus edulis (I use porcini)
9 cups beef stock or canned reduced-sodium beef broth
1 cup butter (not margarine)
1 cup finely chopped onion
1 tablespoon cornstarch
salt
white pepper
sour cream
chopped fresh parsley

Directions

1
Cover mushrooms with cold water and soak overnight.
2
Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
3
Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
4
Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
5
Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
6
Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
7
Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.

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Featured Reviews for This Recipe

From: CaramelPie

On Nov 3, 2007

This was very good, but rather time-consuming, considering rinsing & slicing the mushrooms. I might try chicken stock and only 1/2 the amount of butter next time. As most of the liquid cooked away during the 4 hour cooking time, my family thought this was juicy sauteed mushrooms instead of soup. They really enjoyed it anyway, though.

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From: Milena Ruszkowska

On Apr 18, 2004

Hello! Your recipe is so far the best of these which i have found (and as I am Polish I know the real taste of mushroom soup But it will take less time if you soak the mushrooms in the warm boiled water (3 hours should be enough) then I think that 4 hours of cooking is not necessary; if you want a real mushroom flavour just make the soup one day in advance (by the way it works with most of the polish soups)But the traditional recipe says that 1-2 hours of cooking is enough. This soup is the best with home made noodles. Bon apetit PS. Personally i prefer chicken stock, it makes the taste plus "subtil"