POLISH DRIED MUSHROOM SOUP - ZUPA GRZYBOWA
Steps:
- Gather the ingredients.
- Combine mushrooms and hot water in a large, heatproof bowl. Let stand for 1 hour.
- With your fingers, work mushrooms to release any grit. Let stand until very pliable, about 1 hour longer.
- Lift mushrooms from the liquid. Cut mushrooms into large pieces and set aside. Reserve bowl of soaking liquid.
- In a 5- to 6-quart pot, combine stock , chopped mushrooms, and pearl barley, if using. Pour the reserved soaking liquid into the pot, taking care not to disturb the grit in the bowl.
- Cover and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally until the mushrooms and pearl barley are tender, 30 to 45 minutes. If making the soup ahead, at this point cool, cover and chill up to overnight. Reheat to simmering and proceed with the next step.
- In a medium bowl, mix the sour cream with flour and temper by whisking in a little hot soup.
- Pour contents of the bowl into hot soup, whisking constantly on medium-high heat until it comes to a boil. Adjust seasonings with salt and pepper.
- Remove from heat and ladle into warm bowls. Serve with kluski noodles, if using. Garnish with sour cream and parsley, if desired.
Nutrition Facts : Calories 210 kcal, Carbohydrate 19 g, Cholesterol 34 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 810 mg, Sugar 4 g, Fat 12 g, ServingSize 6-8 Bowls (6-8 Servings), UnsaturatedFat 0 g
ZUPA GZYBOWA - POLISH MUSHROOM SOUP
My dad is a mushroom nut. He LOVES his mushrooms. Where he and my mom are from in Poland, there are lots of forests where mushrooms grow wild, and they are a staple of cooking in the region. My dad uses them fresh, dried, dehydrated, whatever. Mushroom soup (Zupa Grzybowa) was on our table a lot. This is simple to make and...
Provided by Monica H
Categories Other Soups
Time 55m
Number Of Ingredients 10
Steps:
- 1. Put dried mushrooms in a pot and cover them with boiling water. Cover pot and let stand to soak until they are soft. This depends on the mushroom you use. This may take a few minutes, or maybe sometimes an hour.
- 2. After they are softened, rinse them and chop them up into diced bits, or into strips.
- 3. In your soup pot, add all mushtooms and the broth. Bring to a boil and then reduce to simmer.
- 4. In a saucepan, sautee onions in all the butter until brown and tender. Add onions and butter to the pot.
- 5. In a small bowl, mix cornstarch/flour with a ladle or two of the hot soup. Whisk until all lumps are gone. Add it all back to the soup, or strain through small strainer if you still think you have lumps left.
- 6. Stir in the sour cream. Salt and pepper to taste. Also add vegeta if you have it / if you want to. At this point, you may want more sour cream so add 8 oz instead of 4. I don't like lots of sour cream so I just do 4.
- 7. Garnish with chopped dill / parsley / pepper when serving.
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