Mushroom soup is a classic Polish dish, perfect for chilly days. Aromatic thanks to dried mushrooms, enriched with potatoes and carrots, with a delicate addition of cream, it creates a perfect harmony of flavors. Its creamy consistency and deep taste make it a dish that is not only filling but also elegant, ideal for special occasions and everyday dinners.
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Soak the dried mushrooms in 500 ml of warm water for about 30 minutes until they soften. Then drain and reserve the soaking water.
In a pot, bring 1 liter of water to a boil, add diced potatoes and carrots. Cook over medium heat for about 15 minutes.
Add the soaked mushrooms and the soaking water to the pot. Cook for another 15 minutes, until the vegetables are tender.
Season the soup with salt and pepper to taste. Add chopped parsley and cook for another 5 minutes.
Before serving, add the cream, gently stirring to give the soup a creamy consistency.
Mushroom soup has been a popular dish in Polish cuisine since the Middle Ages, and its recipes have been passed down from generation to generation as part of culinary traditions.
Mushroom soup is best served in deep plates, garnished with fresh parsley. You can add crunchy croutons or bread on the side. Serve hot to enhance its aroma.
Store leftover mushroom soup in an airtight container in the refrigerator for 3-4 days. You can also freeze the soup in portions, and before serving, it's best to reheat it over low heat, stirring to achieve a smooth consistency.
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