A Polish Christmas II: Mushroom Soup

We had a lot of fun improvising on this traditional Polish mushroom soup, which we served as an appetizer for Christmas Eve dinner.  Poland has made an extensive use of mushrooms for centuries, making them an important part of Polish culinary history. They made a famous harvest, were a way to earn extra money at markets, and of course were consumed in a range of ways. Mixed with potatoes, noodles, and hors d'oeuvres, pickled, marinated, used as gravy and filling for pierogies, and obviously, soup. We used a mix of dried porcini and fresh crimini, but many substitutions can be used. This meal is great on a cold night and is super filling.

Source: The Polish Country Kitchen Cookbook by Sophie Hodorowicz Knab

INGREDIENTS

-1/2 stick butter (1/4 c) (+)

-1 large onion

-2-3 cloves

-5 heaping cups crimini mushrooms 

-2 cups (compressed) dried porcini mushrooms

-Salt and pepper

-1 small bay leaf

-sprinkle oregano

-2 qt leftover mushroom liquid

-2 qt water

-7 beef bouillon cubes 

SPECIAL EQUIPMENT

-N/A

DIRECTIONS

1. Prepare dried mushrooms by soaking in 2 quarts water for 20 minutes. Keep the liquid, as it will make part of the broth.

2. Meanwhile, wash and slice crimini mushrooms into bite sized pieces.

3. Dice the onion and mince garlic.

4. In a large pot, heat butter. Add onion. 

5. Once they begin to sweat after a few minutes, add garlic. Stir constantly to prevent burning. 

6. Add fresh mushrooms. Then add dried mushrooms.

7. Generously season with salt and pepper, and add another tablespoon of butter.

8. Sauté for a few more minutes until looking like picture below.

                                

                                       

 9. Add in the mushroom liquid and water. Stir in bouillon. 

10. Simmer for half an hour, until flavors combined and mushrooms shrink.