📍 Where this dish comes from: Warsaw · Old Town (Stare Miasto)
Discover the history of this region →
Discover the history of this region →
Mushroom foraging is a genuine national pastime in Poland, and zupa grzybowa is where much of that forest harvest ends up. Using both dried and fresh mushrooms together gives this soup a depth that fresh mushrooms alone can’t quite reach.
What You’ll Need
Servings: 6 servings
Calories: 240kcal
Ingredients
- 1 oz dried porcini mushrooms
- 1 lb fresh mushrooms (mixed wild or cremini) sliced
- 1 onion diced
- 2 cloves garlic minced
- 3 tbsp butter
- 6 cups vegetable or chicken broth
- 3/4 cup heavy cream
- 2 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Soak dried porcini in 1 cup hot water for 20 minutes. Remove and chop, reserving the soaking liquid.
- Melt butter in a large pot over medium heat. Add onion and garlic, cooking 4–5 minutes until softened.
- Add fresh mushrooms and cook 8–10 minutes until browned and their liquid has evaporated.
- Add chopped porcini, strained soaking liquid, and broth. Bring to a simmer and cook 15 minutes.
- Stir in heavy cream and warm through without boiling.
- Season with salt and pepper, and top with fresh parsley before serving.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 8g | Fat: 20g | Fiber: 2g
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Health Benefits
- Mushrooms provide B vitamins and a meaningful source of dietary fiber.
- A naturally lower-carb soup that leans on real vegetable flavor rather than starch for body.
- Garlic adds allicin, a compound studied for its immune-supporting properties.