Polish Style Mushroom Soup Food

"ZUPA ZE SWIEZYCH GRZYBOW" POLISH MUSHROOM SOUP

Steps:

• Wash and coarsely chop mushrooms.
• Saute over medium-low heat, covered, with lemon juice, butter, onions, and water for 20 minutes.
• Transfer to a large saucepan, add the broth (keeping 1 cup aside), and bring to a low simmer.
• Blend the sour cream with the flour and mix well.
• Blend in the 1 cup reserved stock until smooth.
• Add slowly to the pot, stirring constantly.
• Simmer for five minutes, stirring often.
• Serve garnished with chopped dill.
• The richly flavored wild mushrooms that Polish cooks used to use are difficult to find.
• You may substitute dried mushrooms for part of the fresh, reconstituted according to package directions, for richer flavor.

POLISH WILD MUSHROOM SOUP

Steps:

• Cover mushrooms with cold water and soak overnight.
• Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
• Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
• Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
• Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
• Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
• Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.

KRUPNIK (POLISH MUSHROOM BARLEY SOUP)

Steps:

• Soak the cepes in a little water for 15 minutes, until they soften.
• Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
• Chop the softened mushrooms in the food processor, and add them to the pot.
• Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
• The barley will thicken the soup.
• Add water if necessary, to thin it.
• Serve with sour cream, especially if the soup was made with water instead of broth.