Traditional Polish Wild Mushroom Soup with Dried Porcini, Forest Mushrooms, Root Vegetables and Sour Cream

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13%

Poland

1 hour

Serves 4

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Traditional Polish Wild Mushroom Soup with Dried Porcini, Forest Mushrooms, Root Vegetables and Sour Cream

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Soak the dried porcini mushrooms in hot water for about 30 minutes until softened. Drain, reserving the soaking water, and chop the mushrooms finely.

Ingredients quick view

1 cup dried porcini mushrooms

2 cups fresh forest mushrooms (such as chanterelles, oyster, or cremini)

1 large onion, chopped

2 carrots, diced

1 parsnip, diced

2 celery stalks, diced

4 cups vegetable or mushroom broth

2 tablespoons butter

1 teaspoon dried thyme

Salt to taste

Pepper to taste

1 cup sour cream

For a richer flavor, try roasting the fresh mushrooms before adding them to the soup.

Always soak the dried porcini mushrooms to bring out their deep, earthy flavor.

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