Zupa Gzybowa Polish Mushroom Soup Recipes

POLISH DRIED MUSHROOM SOUP - ZUPA GRZYBOWA

Polish Dried Mushroom Soup - Zupa Grzybowa image

This hearty meatless soup combines dried, reconstituted mushrooms with barley and sour cream for a satisfying dish.

Provided by Barbara Rolek

Categories Side Dish Dinner Soup

Time 2h15m

Yield 8

Number Of Ingredients 10

Ingredients

4 ounces dried mushrooms (Polish borowiki or dried Italian porcini mushrooms)
3 1/2 cups water (hot)
3 quarts beef stock (regular-strength, or chicken or vegetable stock, the latter if fasting)
Optional: 1 cup pearl barley
2 cups sour cream
2 tablespoons all-purpose flour
Salt and pepper (to taste)
Garnish: sour cream
Garnish: chopped parsley
Optional: kluski noodles

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

ZUPPA DI FUNGHI (WILD-MUSHROOM SOUP)

Zuppa di Funghi (Wild-mushroom soup) image

Provided by Nancy Harmon Jenkins

Categories dinner, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cloves garlic
1/4 cup extra-virgin olive oil
2 pounds fresh wild mushrooms (see note), cleaned and sliced
1 tablespoon flour
2 sprigs fresh thyme
5 cups well-flavored chicken stock
1 teaspoon freshly ground pepper
Salt to taste

Steps:

Crush the garlic with a knife blade, and saute over medium heat in the olive oil until garlic starts to brown. Add the mushrooms, and stir until they are well coated. Saute, stirring occasionally, for 15 to 20 minutes, or until the mushrooms have released their liquid and start to brown. Sprinkle flour over the mushrooms, stir well, and cook an additional 5 minutes.
In a separate pot, add thyme to the chicken stock, and bring to a boil. Pour over the mushrooms and stir well. Reduce heat to low, and let the soup simmer gently for about 15 minutes. Just before serving, add pepper and salt if desired.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 635 milligrams, Sugar 4 grams

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