Polish Mushroom Soup "Zupa Grzybowa"

By mluoceanbeach

Ingredients

• 16 ounces fresh mushrooms (portabella mushrooms preferred)
• 2 ounces dried mushrooms (optional)
• 1 large onion
• 4 tablespoons butter
• juice of 1/2 lemon
• 1/4 cup water
• 6 cups rich mushroom, vegetable, or beef broth
• 1 cup sour cream
• 3 tablespoons flour
• salt and pepper to taste
• 1/4 cup fresh dill, chopped

Details

Servings 1
Adapted from pwaa.org

Preparation

Step 1

If using dried mushrooms, soak them in hot water for two hours. Drain, squeeze out excess water, and chop finely. Wash and coarsely chop fresh mushrooms. Sauté onions in butter over medium heat for 5-7 minutes until softened, add mushrooms and sauté for another 15 minutes. Add lemon juice and water and cook covered for another an additional 5 minutes.

Transfer mushrooms to a soup pot, add the broth, and bring to a low simmer. Blend the sour cream with the flour and mix well. Gradually add 1 cup of the hot soup to the sour cream and mix until smooth. Pour the sour cream mixture slowly to the pot, stirring constantly. Simmer for five minutes, stirring occasionally.