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Polish Mushroom Soup

A comforting and rich Polish mushroom soup made with fresh baby bella and dried porcini mushrooms, perfect for cold days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Polish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Butter
  • 1 medium Yellow onion, chopped
  • 3 cloves Garlic, minced
  • 16 ounces Baby bella mushrooms, sliced
  • 1 ounce Dried porcini mushrooms Rehydrated
  • 4 cups Vegetable or chicken broth
  • 1 cup Sour cream
  • 8 ounces Wide egg noodles Cooked separately
  • 1 teaspoon Fresh thyme Or 1/2 teaspoon dried thyme
  • 2 tablespoons Fresh dill, chopped
  • 1 tablespoon Lemon juice
  • Salt, to taste
  • Black pepper, to taste

Method
 

Preparation
  1. Drop dried porcini mushrooms into a bowl and cover with boiling water. Let sit for 30 minutes until soft.
  2. Chop the rehydrated porcini mushrooms and set aside, keeping the soaking water.
  3. Boil the wide egg noodles according to package instructions, then drain and set aside.
  4. Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
  5. Add sliced baby bella mushrooms and chopped porcini to the pot with a pinch of salt. Cook for 8-10 minutes.
  6. Stir in minced garlic and thyme, cooking for 30-60 seconds until fragrant.
  7. Pour in the broth and reserved porcini soaking liquid. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15-20 minutes.
  8. Blend a portion of the soup with sour cream until smooth, then return it to the pot while stirring.
  9. Add cooked noodles, fresh dill, and lemon juice, then season with salt and black pepper to taste.
  10. Serve warm with crusty bread.

Notes

Don't skip the porcini mushrooms for best flavor. Cook noodles separately to avoid mushiness in leftovers. Gradually add sour cream off the heat to prevent curdling.