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My Grandma's Old World Polish Recipes
Appetizers Fish Meat Potatoes
Poultry/Rabbit Salads Soups Vegetarian
Mushroom Soup
zupa ze swiezych grzybow

Use 12-16 oz. wild mushrooms such as boletes (borowiki) or honey mushrooms (opienki), also known locally as "stumpers", or the white store-bought mushrooms (pieczarki).

Wash and rinse mushrooms very thoroughly, chop or slice thin, and saute under cover in skillet along with 2 chopped onions, 1/2 cup water and 2 Tablespoons butter about 20 minutes or until mushrooms are fully cooked.

Transfer mushrooms to 6 cups court bouillon or meat stock (strained or with diced soup vegetables left in). Fork-blend 1/2 to1 cup sour cream with 3 Tablespoons flour, add 1 cup soup stirring until lump-free, and add to pot. Simmer several minutes, salt & pepper, and serve over any type egg noodles or diced, cooked potatoes.

Garnish with a little chopped fresh dill and/or parsley. Optional: 1 cup peeled, diced raw potatoes may be cooked in soup until tender. For a deeper flavor, add 1-2 pre-soaked, dry Polish mushrooms, cooked until tender in 1 cup water and diced.



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