cynupstateny
Well-known member
and Randi. My cousin purchased a local cookbook while visiting Poland and this recipe was in the book. Delicious!
Polish Mushroom Soup
Serves 4-6
2T unsalted butter, melted
3 cloves garlic, minced
1 small onion, diced
1 lg. Stalk of celery, diced
1 lg. Carrot, diced
1 lb. Sliced wild mushrooms (I used a 3-4oz. Combo of the Costco mushrooms from Rosie and the porcini from Randi)
½ tsp. dried thyme
1 bay leaf
2 T flour
6 cups chicken stock (I used smileys/bigeyes.gif
¼ tsp. sea salt (I used a bit more- my stock was low salt)
1/8 tsp. pepper
Dash of Tabasco (I used Texas Champagne- my fav)
About ¼ cup barley
½ cup heavy cream
3-4 T fresh chopped dill
If using dried mushrooms, pour boiling water over, cover and let steep for 15 min. Drain, reserving liquid. Filter liquid and save.
Heat butter in a large pot (I used my 8 qt) over medium heat. Add garlic, onion, celery and carrot and cook, stirring, until slightly softened, about 2 min. Do not brown. Raise heat to med. high. Add thyme and bay leaf, mushrooms and mushroom liquor. Cook until liquor is reduced to syrup. Add flour and cook 1 min. Add remainder of ingredients, except cream and dill. Bring to a boil and simmer 45 min. Add cream and dill, check seasoning, and simmer 5 minutes more.
Polish Mushroom Soup
Serves 4-6
2T unsalted butter, melted
3 cloves garlic, minced
1 small onion, diced
1 lg. Stalk of celery, diced
1 lg. Carrot, diced
1 lb. Sliced wild mushrooms (I used a 3-4oz. Combo of the Costco mushrooms from Rosie and the porcini from Randi)
½ tsp. dried thyme
1 bay leaf
2 T flour
6 cups chicken stock (I used smileys/bigeyes.gif
¼ tsp. sea salt (I used a bit more- my stock was low salt)
1/8 tsp. pepper
Dash of Tabasco (I used Texas Champagne- my fav)
About ¼ cup barley
½ cup heavy cream
3-4 T fresh chopped dill
If using dried mushrooms, pour boiling water over, cover and let steep for 15 min. Drain, reserving liquid. Filter liquid and save.
Heat butter in a large pot (I used my 8 qt) over medium heat. Add garlic, onion, celery and carrot and cook, stirring, until slightly softened, about 2 min. Do not brown. Raise heat to med. high. Add thyme and bay leaf, mushrooms and mushroom liquor. Cook until liquor is reduced to syrup. Add flour and cook 1 min. Add remainder of ingredients, except cream and dill. Bring to a boil and simmer 45 min. Add cream and dill, check seasoning, and simmer 5 minutes more.