Poland takes mushrooms seriously — foraging is practically a national sport — and zupa grzybowa, the traditional mushroom soup, is where that devotion shows. Earthy, creamy and finished with dill, it is one of the oldest soups in the Polish repertoire.
This version works with whatever you have: fresh or frozen mushrooms, or the dried wild ones that give the deepest flavor (soak them overnight — the soaking liquid is gold, so it goes in too).
The finishing touches are old-school in the best way: a butter-and-flour roux for silkiness, a spoonful of cream, and a generous handful of fresh dill. It tastes like a forest cabin in a bowl.
Polish Mushroom Soup Recipe
Ingredients
- 1¼ pounds fresh or frozen mushrooms, or 2.5 to 3.5 oz dried wild mushrooms
- 4 cups broth (vegetable, chicken or beef)
- 1 large onion, finely chopped
- 4 medium potatoes, diced
- 2 medium carrots, diced
- 3 garlic cloves
- A handful of fresh dill, chopped
- 2 tablespoons olive oil
- 3 tablespoons clarified butter, divided
- 1 tablespoon all-purpose flour
- 3 tablespoons heavy cream
- 1 teaspoon marjoram
- Salt and pepper, to taste
Instructions
- If using dried mushrooms, cover them with 2 cups of cold water and soak at least 12 hours (overnight is best). Keep the soaking liquid.
- In a large pot, heat the olive oil with 2 tablespoons of the clarified butter and fry the onion until golden.
- Add the diced potatoes and carrots and fry a few minutes more.
- Pour in the broth (plus the mushroom soaking liquid, if you have it) and bring to a boil.
- Add the mushrooms and cook until the vegetables are soft.
- In a small pan, melt the remaining butter, stir in the flour, and cook into a smooth roux. Whisk in a ladle of soup, then stir the mixture back into the pot.
- Stir in the cream, then season with salt, pepper, marjoram and the chopped dill.
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