The 12 Dishes of Polish Christmas: Mushroom Soup

Rinse the mushrooms briefly and cover them with approximately 1 liter of cold water.

Let the mushrooms soak overnight or at least for 5 hours.

Transfer the soaked mushrooms to a pot together with the soaking liquid.

Add 2 more liters of water to the pot and bring it to a boil.

Let the soup simmer uncovered.

Add 2 or 3 small bay leaves and about 5 grains each of all spice and black pepper to the pot.

Peel the carrots and parsnips, cut off their ends, and add them to the pot.

Continue cooking on low heat until the carrots and parsnips are soft, which takes at least 45 minutes.

Season the soup with salt, tasting occasionally until it is to your liking.

Add 1 tablespoon of brown sugar to enhance the flavor.

You can serve the soup immediately or let it cool down in the pot to fully develop the taste.

Pour the soup into plates for serving to get a clear broth.

Serve with cooked pasta or thin egg noodles, and top with some of the cooked mushrooms and fresh parsley.

Equipment Needed

Dietary

Allergens