Polish Mushroom Soup

Welcome to my delicious Polish Mushroom Soup recipe, perfect for Christmas Eve! This warm and comforting soup is a traditional dish in Poland, often enjoyed as part of the festive celebrations. Made with a variety of flavorful mushrooms, fragrant herbs, and creamy sour cream, this soup is both hearty and satisfying. Whether you're celebrating with family or simply looking for a comforting winter meal, this Polish Mushroom Soup is sure to delight your taste buds and warm your soul.

  • 1 pound fresh mushrooms, sliced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 6 cups chicken or vegetable broth
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tbsp chopped fresh parsley

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
  2. Sprinkle the flour over the mushroom mixture and stir to coat. Cook for an additional 2-3 minutes, or until the flour has been absorbed.
  3. Add the chicken or vegetable broth, bay leaf, and dried thyme to the pot. Bring to a simmer and let cook for 10-15 minutes, or until the mushrooms are fully cooked and the soup has thickened slightly.
  4. Remove the bay leaf from the pot and discard. Use an immersion blender or transfer the soup to a blender and puree until smooth.
  5. Return the pureed soup to the pot and bring back to a simmer. Season with salt and pepper to taste.
  6. In a separate bowl, whisk together the sour cream and chopped parsley. Add a ladleful of the hot soup to the bowl and whisk to combine.
  7. Slowly pour the sour cream mixture back into the pot, whisking constantly. Cook for an additional 5-7 minutes, stirring frequently, until the soup is hot and creamy.
  8. Ladle the soup into bowls and garnish with additional chopped parsley, if desired.

Serve hot and enjoy!