Monday, March 03, 2014

Zupa Grzybowa

One of the first things I learned to cook was Polish mushroom soup. My Aunt Stasia would occasionally share a batch with my family, and I enjoyed it enough to badger her for the recipe. It was pretty simple--onions, mushrooms, stock, and cream--and easy enough for a kid to throw together.

I can't remember when I last made mushroom soup, so I decided to rectify that situation. The recipe below is largely my aunt's, with a few modifications. It's creamy, but not overly rich, and has a nice mushroom-y flavor.

Polish Mushroom Soup (Zupa Grzybowa)

1 ounce dried porcini mushrooms
1 1/2 cups chopped onion
2 tablespoons butter
1 1/4 lbs mixed fresh mushrooms, including shiitakes, portobello, and white, chopped
2 tablespoons flour
4 cups chicken, beef, or mushroom stock (or a combination)
2 cups peeled, diced potato (from 2-3 large new or yukon gold potatoes)
1 cup whole milk, light cream, or sour cream
Salt and freshly ground black pepper

Soak porcini mushrooms in hot water to cover. When mushrooms are soft and pliable, drain, rinse, and chop finely.

In a large pot set over medium heat, saute onion in butter with a pinch of salt until translucent, about 5 minutes. Add fresh mushrooms and cook, stirring regularly, until they start to release their liquid, about 5 more minutes. Stir in chopped porcinis.

Sprinkle flour over mushrooms and stir well to combine. Add stock, bring soup to a boil. Cover pot and turn heat down to low. Allow soup to simmer for 15-20 minutes, then add the potatoes. Cook until potatoes are done, another 10-15 minutes, then stir in milk.

Serve in big bowls with freshly baked bread. Makes about 3 quarts.

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