Polish Dried Mushroom Soup – Zupa Grzybowa

If you are using dried mushrooms, place them in a small bowl and cover with 1 cup of boiling water. Cover the mushrooms with 1 cup of boiling water and let them rehydrate for at least 30 minutes. The water will turn brown and the mushrooms will puff up. Take them out, squeeze the liquid out, chop finely and save the soaking water for later.

Cook the noodles in boiling salted water according to package instructions. Drain and set aside.

In a Dutch oven or pot with a thick bottom melt the butter and add the onions. Cook on medium heat for a couple minutes, stirring from time to time until softened and translucent.

Add sliced baby bella mushrooms, finely chopped rehydrated dried mushrooms and ½ teaspoon salt and cook together for 8-10 minutes, stirring from time to time. Add a splash of broth if the mushrooms and onions start browning too much.

Add minced garlic and thyme. Cook stirring for a minute or two until fragrant.

Pour in the broth and the dried mushroom soaking water and bring to boil. Turn the heat down to low and cook partially covered 15-20 minutes more.

Remove one cup of the soup (broth and solid mushrooms and onions) and place in a blender. Add sour cream to the hot liquid and blend together until smooth. Pour the blended soup back into the Dutch oven and stir.

Add cooked noodles, lemon juice and fresh dill. Stir together and taste.

Season with salt and pepper to taste.