Zupa Ze Swiezych Grzybow Polish Mushroom Soup

Dive into the earthy comfort of *Zupa Ze Świeżych Grzybów*, a traditional Polish mushroom soup that highlights the rich, natural flavors of fresh wild mushrooms like porcini or chanterelles. This creamy and aromatic soup begins with sautéed onions, garlic, and mushrooms, enhanced by fragrant bay leaf and thyme, then simmered in a velvety broth thickened with a touch of flour. A swirl of heavy cream adds luscious richness, while the optional blending step lets you customize the texture to your liking—smooth and luxurious or rustic and chunky. Perfect for chilly evenings, this Polish classic is easy to make in under an hour and pairs beautifully with crusty bread for a cozy, satisfying meal. Garnished with fresh parsley, it’s an inviting dish that brings the essence of the forest straight to your table. Perfect keywords: Polish mushroom soup, wild mushrooms, creamy soup, traditional Polish recipes, fall comfort food.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams fresh wild mushrooms (e.g., porcini, chanterelles, or button mushrooms)
• 2 tablespoons unsalted butter
• 1 piece medium onion, finely chopped
• 2 pieces garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 liter vegetable or chicken stock
• 1 piece bay leaf
• 2 pieces fresh thyme sprigs
• 200 milliliters heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Clean the fresh mushrooms thoroughly, removing any dirt or debris. Slice them into even pieces.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the sliced mushrooms to the pot and sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

Step 5

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes, allowing the flour to absorb and eliminate its raw flavor.

Step 6

Gradually pour in the vegetable or chicken stock while stirring to prevent lumps. Bring the mixture to a gentle boil.

Step 7

Add the bay leaf and thyme sprigs to the pot. Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes to develop the flavors.

Step 8

Remove the bay leaf and thyme sprigs. Using an immersion blender, blend the soup partially to create a creamy texture while keeping some mushroom pieces intact for a chunky consistency (optional).

Step 9

Stir in the heavy cream, salt, and black pepper. Allow the soup to heat through for 5 more minutes, but do not let it boil.

Step 10

Taste and adjust seasoning if needed. Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1862.5g)

Amount per serving	% Daily Value*
Calories	1131.2

Total Fat 94.5g	0%
Saturated Fat 55.0g	0%
Polyunsaturated Fat g
Cholesterol 262mg	0%
Sodium 6044.4mg	0%
Total Carbohydrate 40.7g	0%
Dietary Fiber 8.9g	0%
Total Sugars 11.8g
Protein 24.7g	0%

Vitamin D 35IU	0%
Calcium 113.1mg	0%
Iron 4.2mg	0%
Potassium 2032.9mg	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: 76.5%

Protein: 8.9%

Carbs: 14.6%