In Poland, foraged mushrooms, notably boletus, are prized for their flavor. Many families in Poland serve this vegetarian mushroom soup on Christmas Eve, but in Natalie Jesionka’s family, it’s served all winter long. There are many different recipes for this soup, depending on the ingredients that are accessible where the cook lives. The addition of white wine is a nod to Jesionka’s great-grandmother, who made her own wine from grapes and added it to her soup. In Poland, this soup is served with square handmade noodles called lazanki, but you can serve it with small pasta like orzo, or with barley.
Ania’s Zupa Grzybowa (Ania’s Mushroom Soup)
In Poland, foraged mushrooms, notably boletus, are prized for their flavor. Many families in Poland serve this vegetarian mushroom soup on Christmas Eve, but in Natalie Jesionka's family, it's served all winter long. There are many different recipes for this soup, depending on the ingredients that are accessible where the cook lives. The addition of white wine is a nod to Jesionka's great-grandmother, who made her own wine from grapes and added it to her soup. In Poland, this soup is served with square handmade noodles called lazanki, but you can serve it with small pasta like orzo, or with barley.
Ingredients
- ½ cup dried mixed mushrooms
- 1 cup warm water
- 4 tablespoons unsalted butter 1/2 stick
- 1 medium sweet onion finely chopped
- 3 cloves garlic minced
- 1 ½ cups sliced cremini baby bella mushrooms
- 1 ½ cups sliced button mushrooms
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetarian bouillon mixed with 6 cups water
- 1 cup white wine
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground pepper plus more to taste
- 8 ounces small dried pasta such as orzo, or 2 cups cooked barley
- 1 cup heavy cream
Instructions
- Soak dried mushrooms in 1 cup warm water for 1 hour. Drain, reserving the water.
- Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add cremini, button and the reconstituted mushrooms. Cook, stirring occasionally, until starting to brown, about 5 minutes. Remove from heat.
- Sprinkle flour over the mushroom mixture and stir to coat. Add bouillon mixture, wine and the reserved mushroom soaking liquid. Bring to a slow boil over medium-high heat. Add Worcestershire, bay leaf, thyme and pepper. Reduce heat to maintain a simmer; cook, stirring occasionally, for 1 hour.
- Meanwhile, cook pasta (if using) according to package directions. Drain.
- Before serving, stir cream into the soup and season with more pepper to taste. Serve over the pasta (or barley).
