Polish Mushroom Soup Recipe [With Dry or Fresh Mushrooms]

Ingredients

• 2 cups of dried mushrooms
• 3 bay leaves
• 7 allspice berries
• 12 cups of water + to refill
• 1 tbsp of salt
• ¼ tsp of pepper
• 1 big onion
• 1 tbsp of butter
• 2 big potatoes
• 1 big celery root
• 1 small carrot
• 5 oz (150ml) of heavy cream
• [optionally] 1 cup/ 100g of noodles

Steps

1. Cover the mushrooms, bay leaves, and allspice berries with 12 cups of water. Leave overnight.

2. The next day, add more water to get the required 12 cups (dried mushrooms have absorbed some water). Cook.

3. Peel and dice the onion. Carmelize it with butter, then add to the soup.

4. Cook the soup on the low hear for about 2 hours.

5. Peel and dice the potatoes, celery root, and carrot, then throw it onto the soup. Cook until soft.

6. If you want to add noodles, throw them into the soup 10 minutes before the end of cooking or cook separately.

7. After turning off the soup, wait 3-5 minutes and pour the cream very slowly, stirring all the time.

8. Season with salt and pepper if necessary.

Notes