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 texture and deep taste make it a dish that is not only filling but also elegant, ideal for special occasions and everyday lunches.
💡 Kliknij na składnik aby oznaczyć jako użyty
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 a long history in Polish cuisine, and dried mushrooms were traditionally gathered and stored for the winter, allowing people to enjoy their flavor even in difficult conditions.
Mushroom soup is best served in deep plates or bowls, garnished with fresh parsley. Serve it hot, and you can add fresh bread or croutons on the side.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in portions, and it's best to thaw it in the refrigerator overnight before reheating.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Soups are the essence of home cooking - they warm, satisfy, and comfort in any weather. In this category, we present recipes for Polish soups - chicken broth, sour rye soup, borscht, tomato soup, cucumber soup, and pea soup. Our dishes also include cream soups, cold soups, and broths. You will fi...
See all recipes in this categoryEuropean cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment