Zupa grzybowa

Zupa grzybowa, a traditional Polish mushroom soup, is a comforting dish often served during festive occasions. Rich in flavor and aroma, this creamy soup showcases the earthiness of mushrooms, making it a perfect starter for a special meal.

Polish · 60 min · 4 servings · eats_inès

Ingredients

• 50 g dried porcini mushrooms
• 200 g fresh button mushrooms, sliced
• 30 g butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 L vegetable broth
• 200 ml heavy cream
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

Method

1. Soak the dried porcini mushrooms in warm water for about 30 minutes, then drain and chop them.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and sliced fresh mushrooms to the pot, cooking until the mushrooms soften and release their juices.
4. Stir in the chopped porcini mushrooms and cook for another 3-4 minutes.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
6. Add the heavy cream to the soup, stirring well to combine, and season with salt and black pepper to taste.
7. Simmer for an additional 5 minutes, allowing the flavors to meld together.
8. Serve hot, garnished with fresh parsley.

• Makowiec
• Bigos
• Jajka w sosie pomidorowym
• Zupa pomidorowa z makaronem