Polish Wild Mushroom Soup Recipes

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.

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Steps:

• Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
• Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
• Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

Steps:

• Clean the mushrooms with a dry brush or a cloth to remove dirt.
• Roughly chop the mushrooms.
• Melt the butter in a large saute pan on medium to high heat; add the mushrooms.
• Cook until mushrooms are 1/3 of their original size (5-10 minutes depending on your choice of mushroom).
• Add the dashi; simmer for 15 minutes.
• Season with soy sauce and salt.
• Ladle into bowls, garnish with green onion and serve.

Steps:

• Wash and peel vegetables. Carrot and potatoes chop in to small cubes (about 5mmx5mm).
• Pour water in to a pan (sufficient to contain 4-5 portions of soup). Add chicken part (If you are vegetarian you can skip that part) and spices: salt, pepper, 2 bay leafs, few corns of pepper and allspice, you can also add a stock cube for fuller taste. Add chopped vegetables and peeled parsley. Cook about 20 minutes (until carrot and potatoes will be half soft).
• Meanwhile peel mushrooms and chop them in to small pieces (e.g. thin stripes) and stew them for few minutes on frying pan. Add to soup. Then cook another 10-15 minutes.
• To thicken a soup you can:
• - pour few spoons of hot soup in to a cup and then add few spoons of cream. Stir it quickly and to soup stir all the time. (When you thicken a soup it can't boil because cream can curdle)
• - mix few spoons of flour with water in a cup and add to the soup, wait until soup thickens
• Add salt and pepper to taste.
• Also instead of potatoes you can serve it with pasta (butterflies, twists, shells - it is entirely up to you).
• Some people don't chop carrot but grate it.
• Personally I like to eat that soup with bread.
• I hope you will enjoy that recipe
• Smacznego! Bon apetit!

Steps:

• Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
• In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
• Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
• Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
• Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.