Mushoom Soup Zupa Grzybowa |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is mushroom soup (a favorite of polish opera star Jan Kiepura) from the cookbook titled A Treasury of Polish Cuisine by Maria De Gorgey, hippocrene books, inc. 1999. i varied the original in that i substituted water plus vegeta brand seasoning for the vegetable stock, and i changed the sour cream to 8oz from the original 6Tbs. Read more . i made the recipe many times. it is always good this way and only varies slightly according to the dried mushroom used, but traditionally would be boletus. the book has the polish language version as well if anyone is interested. Ingredients:
2/3 cup dried mushrooms |
2 quarts/8 cups (vegetable broth) water plus vegeta brand seasoning |
6 tablespoons butter, divided into 2 and 4 tablespoons |
1 onion, chopped |
1/2 pound fresh mushrooms, chopped |
5 tablespoons flour (besan/chickpea) |
salt and pepper to taste |
8oz (6 tbs) sour cream |
2 teaspoons chopped fresh dill |
Directions:
1. Pour boiling water over dried mushrooms to cover and let stand a few minutes to soften. remove and rinse well, then boil in the stock until tender; remove when done, chop and return to the stock.
2. melt 2 tablespoons of the butter in a frying pan, and saute the onion and fresh mushrooms in it until lightly golden. add to the stock.
3. melt the remaining butter (4 tablespoons) in a small saucepan and stir in the flour, without browning. add a few tablespoons of hot stock and stir until smooth and then add to the soup. season with salt and pepper.
4. just before serving, stir in the sour creamand sprinkle with dill.
5. may be served with small flat noodles or dumplings (recipe for dumplings next, after recipe for christmas eve barszcz).
6. makes 8 servings.
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