Polish Dried Mushroom Soup – Zupa Grzybowa

This traditional hearty meatless soup, known as zupa grzybowa in Polish is a national culinary treasure. Mushroom hunters, who seek out borowiki mushrooms in fall, dry them for use year-round. The soup combines dried, reconstituted mushrooms, stock, and either cooked with barley or served with kluski   (Polish noodles), finished with sour cream before serving.

This soup is representative of the sour soups popular with Eastern Europeans—the Slovaks, Rusyns, and Ukrainians have their machanka  , the Romanians have their ciorba , the Poles and Russians have their barszcz, żurek, chłodnik, and so on.

STORAGE AND FREEZING TIPS

Store mushroom noodle soup in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.

VARIATIONS AND SUBSTITUTIONS

• Baby bella (brown) mushrooms can be swapped for white button mushrooms.
• If you’re not a fan of cream in soups, you can skip sour cream and blend a bit more soup to make it creamy without dairy.
• I like wide egg noodles for this recipe but you can use any noodles or pasta you like. Orzo, spaghetti, vermicelli or tagiatelle broken into smaller pieces or kluski noodles will all work.
• To make this soup more nutritious and add a boost of fiber, use whole grain noodles.
• For gluten free use gluten free egg noodles.
• To make this soup vegan friendly, use vegan sour cream, such as Kate Hill. You can also try it with cashew sour cream, though I haven’t tested it in this recipe. Use vegan butter or oil in place of butter.
  

  Ingredients

  • ▢1 lb baby bella mushrooms sliced
  • ▢6 oz wide egg noodles or eggless noodles or pasta
  • ▢2 tablespoons butter
  • ▢1 large yellow onion chopped
  • ▢3 garlic cloves crushed or finely minced
  • ▢4 cups vegetable or chicken broth
  • ▢4-5 dried porcini mushrooms optional
  • ▢½ cup sour cream
    

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