Polish Mushroom Soup - Zupa Grzybowa Recipe

fresh mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: canned mushrooms

Canned mushrooms are more economical and readily available.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides a dairy-free option with a creamy texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Dried dill is more accessible and has a longer shelf life.

Soak dried mushrooms overnight in cold water.

Chop the onion and fry it in 1 tablespoon of oil for about 5 minutes.

Drain the soaked mushrooms and reserve the soaking liquid.

Add the mushrooms to the onion and fry together for about 10 minutes.

Peel and slice the carrot into half moons.

In a pot, combine 1.5 cups of mushroom soaking water and 2.5 cups of fresh water, add the sliced carrot, bay leaves, and all spice berries, and bring to a boil.

Once boiling, add the chopped garlic and cover the pot, cooking for about 20 minutes.

In a cup, mix 1 tablespoon of flour with 0.5 cup of the soup and 3 tablespoons of heavy cream to avoid lumps.

Turn off the heat and add the flour and cream mixture to the soup, stirring well.

Season the soup with 1 teaspoon of salt and 0.5 teaspoon of pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens