Zupa Grzybowa

Name: Zupa Grzybowa
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 cup hot water (for soaking the porcini); 1/2 oz dried porcini mushrooms; 2 tbsp unsalted butter; 1 medium yellow onion, finely diced; 2 medium carrot, finely diced; 8 oz cremini mushrooms, sliced; 2 tbsp all-purpose flour; 4 cups vegetable broth; 1 lb russet potatoes, diced; 1/2 tsp dried marjoram; 2 bay leaves; 1 tsp kosher salt; 1/4 tsp ground black pepper; 1/4 cup sour cream (for serving); 2 tbsp fresh parsley, chopped

Polish mushroom soup built on a broth enriched with dried porcini and their soaking liquid, with fresh mushrooms, potato, carrot, and marjoram, finished with sour cream. It is one of the traditional soups served at the Christmas Eve supper.

70 minMediumServes 4230 cal/serving

PolishSoupStovetopVegetarian

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Ingredients

1 cup hot water (for soaking the porcini)
1/2 oz dried porcini mushrooms
2 tbsp unsalted butter
1 medium yellow onion, finely diced
2 medium carrot, finely diced
8 oz cremini mushrooms, sliced
2 tbsp all-purpose flour
4 cups vegetable broth
1 lb russet potatoes, diced
1/2 tsp dried marjoram
2 bay leaves
1 tsp kosher salt
1/4 tsp ground black pepper
1/4 cup sour cream (for serving)
2 tbsp fresh parsley, chopped

Instructions

1

Pour 1 cup hot water (for soaking the porcini) over 1/2 oz dried porcini mushrooms and soak 20 minutes. Lift the mushrooms out, rinse off any grit, and chop them. Strain the liquid through a coffee filter and keep it.
2

Melt 2 tbsp unsalted butter in a large pot over medium heat. Cook 1 medium finely diced yellow onion and 2 medium finely diced carrot for 6 minutes, until soft.
3

Add the fresh 8 oz sliced cremini mushrooms and cook 8 minutes, until browned. Stir in 2 tbsp all-purpose flour for 1 minute.
4

Pour in 4 cups vegetable broth and the strained porcini liquid. Add the chopped porcini, 1 lb diced russet potatoes, 1/2 tsp dried marjoram, and 2 bay leaves. Simmer 25 minutes, until the potatoes are tender.
5

Remove 2 bay leaves. Season with 1 tsp kosher salt and 1/4 tsp ground black pepper.
6

Whisk a ladle of hot soup into 1/4 cup sour cream (for serving) to warm it, then stir it back into the pot. Serve topped with 2 tbsp chopped fresh parsley.

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Questions

How long does Zupa Grzybowa take?

As written, 70 minutes: 25 of prep and 45 of cooking. The longest single stretch is step 4 (25 minutes): "Simmer 25 minutes, until the potatoes are tender."

What should Zupa Grzybowa look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the potatoes are tender.

What can I use instead of sour cream in Zupa Grzybowa?

The entry for Zupa Grzybowa calls for 1/4 cup sour cream (for serving). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Zupa Grzybowa dairy-free?

Yes. The dairy in Zupa Grzybowa is 2 tbsp unsalted butter, 1/4 cup sour cream (for serving). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How do I store and reheat Zupa Grzybowa?

Refrigerate Zupa Grzybowa for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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