Polish Wild Mushroom Soup

Experience the earthy and comforting flavors of Polish cuisine with this rich and aromatic Wild Mushroom Soup. A showcase of dried wild mushrooms like porcini or boletus, this traditional favorite is infused with deep, woodsy notes thanks to a mushroom soaking liquid that doubles as a flavorful broth. Enhanced by hearty ingredients like potatoes, carrots, and celery, and finished with a touch of heavy cream for a velvety texture, this soup is a soul-warming delight perfect for chilly days. Simple yet sophisticated, it pairs beautifully with crusty bread and a sprinkle of fresh dill for a touch of brightness. With just 15 minutes of prep time, this recipe is a celebration of rustic comfort that’s both quick and easy to make.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 60 grams dried wild mushrooms (e.g., porcini or boletus)
• 1 liters water
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced into small cubes
• 4 cups vegetable or chicken stock
• 2 bay leaves
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh dill, chopped (optional garnish)

Directions

Step 1

Place the dried wild mushrooms in a bowl and cover them with 1 liter of water. Let them soak for at least 30 minutes until rehydrated. Once softened, strain them through a fine mesh sieve to remove any grit, reserving the soaking liquid. Chop the mushrooms into bite-sized pieces and set aside.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened.

Step 3

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the diced potatoes, chopped mushrooms, reserved mushroom soaking liquid, vegetable or chicken stock, and bay leaves. Mix well and bring the mixture to a simmer.

Step 5

Reduce the heat to medium-low and let the soup cook for about 20 minutes, or until the potatoes are tender.

Step 6

In a small bowl, whisk the flour into the heavy cream until smooth. Slowly add the cream mixture to the soup, stirring constantly to prevent lumps from forming.

Step 7

Season the soup with salt and black pepper, adjusting to taste. Simmer for another 5 minutes to allow the flavors to meld and the soup to thicken slightly.

Step 8

Remove the bay leaves before serving, and garnish with freshly chopped dill, if desired. Serve hot with crusty bread on the side.

Nutrition Facts

Serving size	(2887.3g)

Amount per serving	% Daily Value*
Calories	1583.4

Total Fat 107.2g	0%
Saturated Fat 61.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 305.8mg	0%
Sodium 6211.7mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 15.4g	0%
Total Sugars 13.7g
Protein 31.2g	0%

Vitamin D 96.9IU	0%
Calcium 252.8mg	0%
Iron 5.8mg	0%
Potassium 3031.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.6%

Protein: 8.6%

Carbs: 24.7%