I found so many Polish Mushroom soups that it was hard to pick one that looked the best. I finally settled on a combination of several recipes and tested them on my husband, Tomek. He really liked this one, so if I can make one Polish guy feel the comfort of home, then I assume this fresh mushroom soup recipe must be good!
You can add dried, wild mushrooms to increase the flavor, and some liked it with a bit more salt and pepper. Soup is one of my favorite side dishes for pierogi, and the Cabbage Mushroom vegan pierogi works quite well with this mushroom soup recipe.
POLISH Mushroom Soup DIRECTIONS
1. Clean and slice mushrooms. Heat butter and olive oil till butter is melted. Add the onion, celery, garlic, and leek and stir until slightly softened, do not brown.
2. Raise the heat to medium high and add the mushrooms and season with salt and pepper. Cook 8 minutes until they are golden brown, stirring frequently.
3. Reduce heat and add thyme, bay leaf, dry sherry, and flour, stirring constantly and scraping the bottom of the pan for 5-8 minutes.
4. Add the stock and the rest of the ingredients, except the cream (or yogurt).
5. Bring to a boil, reduce the heat to medium, and simmer until slightly thickened for 30 minutes or until mushrooms and vegetables are tender.
6. Optional: With a hand blender, blend ingredients to puree the soup.
7. Remove the pot from heat and serve. Or, keep on low heat and add heavy cream (or sour cream / yogurt) to make a creamy mushroom soup. Taste and adjust seasoning, adding a few drops of lemon juice if desired. Cook for another 5-7 minutes.
8. Ladle into warm bowls and garnish with fresh dill or parsley.