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  • Zupa Grzybowa (Polish Christmas Mushroom Soup)

Zupa Grzybowa (Polish Christmas Mushroom Soup)

Posted on Dec 14th, 2021
by Chef's Pencil Staff
Categories:
  • Central & Eastern European
Christmas Mushroom Soup

This Polish soup is a lovely staple at the Christmas table and usually a part of the 12-dish meal on Christmas Eve. Many love making it year-round as well, however, because of how easy it is to make and how tasty the result is. Creamy, savory and heartwarming, it’s like a delicious hug on a cold winter evening.

Enjoy!

Christmas Mushroom Soup

Zupa Grzybowa (Polish Christmas Mushroom Soup)

Chef’s Pencil Staff
On Christmas Eve, one of the most delightful soups to prepare in Poland is the mushroom soup.
4.91 from 54 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Waiting Time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Course Soup
Cuisine Polish
Servings 6 servings

Ingredients
 
 

  • 2 ½ oz dried wild mushrooms
  • 1 ½ cups water for soaking
  • 6 cups vegetable broth or chicken broth
  • 6 whole allspice
  • 6 whole peppercorns
  • 3 bay leaves
  • salt to taste
  • pepper to taste
  • 2 tbsp heavy cream

Instructions
 

  • Begin a day in advance if possible. Soak the dried mushrooms in water and leave to soften gradually overnight.
  • The mushrooms will absorb some of the water, causing them to soften. The transformation is evident immediately; the water takes on a dark hue, and the mushrooms swell.
  • If you need to speed up the process, add hot water to them and leave to soak for just 30 minutes or so before cooking, but they won't have the same flavor.
  • Pour the water used for soaking the mushrooms into a glass; it will likely be dark. Do not discard it as you will incorporate it into the soup later.
  • The next day, pour the water the mushrooms have soaked in in a pot, along with the mushrooms and add the vegetable broth. Add the peppercorns, allspices, bay leaves and bring to a boil.
  • Turn the heat down to low and simmer and cook for 30 minutes, until the rehydrated mushrooms have softened through.
  • Strain the broth into a separate bowl or container and reserve. Once they're cool enough to handle, chop the mushrooms to bite-sized pieces.
  • In a bowl, add the heavy cream and temper with 1 cup of soup, whisking a little at a time while incorporating the liquid.
  • When the mixture is even and homogenous, add it to the pot, stirring into the soup with the whisk.
  • When the soup starts simmering again, cook for another 5-10 minutes and taste. Adjust the seasoning with more salt and pepper if needed.
  • Serve with soft white bread and a sprinkling for chopped parsley on top.

Enjoy!

    Notes

    Tried this recipe?Let us know how it was!

    Chef's Pencil Staff

    Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

    4.91 from 54 votes (54 ratings without comment)

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