Polishwildmushroomsoup Recipes

POLISH MUSHROOM SOUP

Steps:

• Chop the mushrooms and set aside. Dice the onion and add to a large frying pan with 2 tablespoons of butter and the oil. Cook over medium to medium-high heat until the onions are becoming translucent, about 5 minutes. Add the minced garlic and cook for 2 more minutes. Add the chopped mushrooms and cook, stirring occasionally for 20 minutes. If you're using all fresh mushrooms, you will need to cook in batches (until they shrink up a bit) or to use a very large frying pan.
• While the mushrooms are cooking, add the broth to a large pot. Peel and dice the potatoes (if you're using them), peel and slice the carrots, add both to the broth. Bring to a boil, reduce the heat and simmer for 15 minutes or until the vegetable are tender (you should be able to easily insert a fork into them).
• Add the mushroom mixture, the dill, and the marjoram to the soup pot and simmer for 5 minutes. If you used dried mushrooms, you may add some of the soaking liquid now. I added 1 1/2 cups of the liquid to my soup. It makes the broth much darker and adds a lot to the flavor. Be careful not to add all of the liquid. There is often a little sand or grit from the dried mushrooms that settles to the bottom of the liquid. (You can always freeze the liquid and use it in other mushroom dishes.)
• To thicken the soup, in the mushroom pan, add a tablespoon of butter and the flour. Cook over medium-high heat, stirring for 2 minutes. Remove from the heat. Slowly add 3 or 4 ladles of the soup broth, whisking until smooth. Whisk in the heavy cream. Add this to the soup, stirring or whisking until incorporated to slightly thicken the broth. Cook the soup for just a few more minutes. Season to taste with salt and pepper. The amount of salt in your broth will determine the amount of additional salt needed.
• If you've chosen to add pasta, add cooked pasta to the bowls, then fill with soup.

POLISH MUSHROOM SOUP (CHRISTMAS RECIPE)

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.

POLISH WILD MUSHROOM SOUP

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.

POLISH MUSHROOM SOUP

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.

POLISH STYLE MUSHROOM SOUP

Steps:

• Wash and peel vegetables. Carrot and potatoes chop in to small cubes (about 5mmx5mm).
• Pour water in to a pan (sufficient to contain 4-5 portions of soup). Add chicken part (If you are vegetarian you can skip that part) and spices: salt, pepper, 2 bay leafs, few corns of pepper and allspice, you can also add a stock cube for fuller taste. Add chopped vegetables and peeled parsley. Cook about 20 minutes (until carrot and potatoes will be half soft).
• Meanwhile peel mushrooms and chop them in to small pieces (e.g. thin stripes) and stew them for few minutes on frying pan. Add to soup. Then cook another 10-15 minutes.
• To thicken a soup you can:
• - pour few spoons of hot soup in to a cup and then add few spoons of cream. Stir it quickly and to soup stir all the time. (When you thicken a soup it can't boil because cream can curdle)
• - mix few spoons of flour with water in a cup and add to the soup, wait until soup thickens
• Add salt and pepper to taste.
• Also instead of potatoes you can serve it with pasta (butterflies, twists, shells - it is entirely up to you).
• Some people don't chop carrot but grate it.
• Personally I like to eat that soup with bread.
• I hope you will enjoy that recipe
• Smacznego! Bon apetit!