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Polish Zupa Grzybowa, Wild Mushroom Soup

A quietly beloved Polish soup, built on the deep flavor of dried and fresh forest mushrooms together.
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Polish
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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