POLISH MUSHROOM SOUP FROM DRIED MUSHROOMS (VEGAN, FOR CHRISTMAS EVE)
Are you a mushroom enthusiast? If so, this festive Polish-style Mushroom Soup is the one for you. It's full of intensely savoury, earthy aromas. Merry Christmas!
Provided by Kasia
Time 1h15m
Number Of Ingredients 12
Steps:
- [The night before] To get rid of dirt and impurities, rinse dried mushrooms briefly in cold water. Then, place them in a bowl and cover with fresh water - just enough so they float freely. Set aside overnight. If you're worried that a bowl might attract some unwanted attention (from bugs, cats etc.), cover the bowl with cloth or a plate.
- Once you're ready to cook, prepare a cooking pot (ideally sized at 2.5 quarts or more).
- Move soaked mushrooms to the pot, keep the soaking water.
- Grab the bowl with remaining soaking water. Try separating the water from the sediment formed at the bottom. Move the water to the pot and get rid of the residue.
- Top the pot up to 2 liquid quarts (1.9 - 2 litres) of water. Cover with a lid and cook on the lowest heat for 25 minutes, until the mushrooms start to turn soft.
- As the mushrooms cook, peel all the vegetables and chop them roughly.
- Once the time is up on the mushrooms, add in all the vegetable chunks and peppercorns. Continue cooking for another 30 minutes, but follow the next step 15 minutes in.
- With 15 minutes left till the end of cooking - let's cook 'łazanki' noodles. Grab another cooking pot, fill it with water and bring to boil. Drop the pasta in, and just follow the directions on the pack - in my case that's 10 minutes of cooking time.
- Using a slotted spoon, carefully remove the mushrooms and veggies from the stock and set them aside.
- Using an extra fine sieve, strain the stock multiple times, until it's clear and not foggy. If you don't have a fine sieve, line a regular sieve lined with a cloth instead (cheesecloth, a piece of muslin square or similar).
- Let's balance the flavours now - add 2 generous pinches of salt and a solid pinch of ground black pepper.
- Add a tablespoon of freshly squeezed lemon juice and blend everything together with a spoon. Have a taste - does the soup need more kick? I usually add one more tablespoon of lemon juice (so two in total).
- Slice the mushrooms into stripes, small ones can be kept whole.
- The vegetables gave their all, there isn't much flavour left. But if you wish, you can reuse them to bulk up pâtés, pierogi fillings etc. I usually reuse some carrots, cubed, for serving.
- Arrange the mushroom slices in the individual soup plates. Add 'łazanki' pasta and pour the soup over it. Garnish each plate with chopped parsley (optional)
Nutrition Facts : Calories 75 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 120 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
POLISH MUSHROOM SOUP (CHRISTMAS RECIPE)
Polish mushroom soup is made using dried porcini mushrooms and a simple vegetable stock. This delicious soup is served with Polish 'lazanki' pasta and is one of 12 traditional dishes of the Christmas Eve meal.
Provided by Monika Dabrowski
Categories Christmas Eve Meal Lunch
Time 56m
Number Of Ingredients 12
Steps:
- To prepare the mushrooms soak them in a little water for 3 minutes then rub with your fingertips to remove any grit and rinse the mushrooms thoroughly. Place in a pot and add 250 ml/1 cup of water. Cover and bring to the boil then lower the heat and simmer for 30 minutes. (In the meantime boil the pasta according to the packet instructions).
- Remove from the heat and pour the mixture through a fine mesh sieve making sure you reserve the liquid. Chop the mushrooms finely. In a small pan heat up the butter and fry the mushrooms for 4-5 minutes stirring often.
- While the mushrooms are cooking make the broth. To the pot add the vegetables, parsley, allspice berries and vegetable stock. Cover and bring to the boil then turn the heat down and simmer for 40 minutes. Using a slotted spoon lift the vegetables out of the pot (you won't need them anymore).
- Using a fine mesh sieve pour in the liquid from cooking the mushrooms and adjust the seasoning. Add the fried mushrooms, bring the soup to the boil again and simmer, covered, for 10 minutes.
- Remove from the heat, adjust the seasoning if needed (add 1 tablespoon of soy sauce if using) and serve with the pasta and sour cream.
Nutrition Facts : ServingSize 1 serving, Calories 114 kcal, Carbohydrate 22 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 836 mg, Fiber 2 g, Sugar 4 g
POLISH WILD MUSHROOM SOUP
My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.
Provided by Lorac
Categories Clear Soup
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover mushrooms with cold water and soak overnight.
- Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
- Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
- Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
- Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
- Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
- Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.
Nutrition Facts : Calories 368.2, Fat 31.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1613, Carbohydrate 18.1, Fiber 2.6, Sugar 1.6, Protein 6.5
POLISH MUSHROOM SOUP
This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
- In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
- Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
- Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
- Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.
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