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Gallery Polish Mushroom Soup Recipe Summary Servings: 10

Ingredients Ingredient Checklist 5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cepes 12 large dried shiitake mushrooms 3 quarts Homemade Beef Stock 5 medium ribs of celery, chopped 2 large onions, chopped 5 carrots, chopped 1 pound white button mushrooms, sliced 1 cup orzo 2 tablespoons unsalted butter 2 tablespoons flour 1 cup sour cream 2 tablespoons parsley, finely chopped 2 tablespoons dill, finely chopped Salt and freshly ground black pepper

Cook’s Notes Since borowik mushrooms can sometimes be difficult to find, you may substitute dried cepes, also known as porcini mushrooms. Always store dried mushrooms in an airtight container to preserve their flavor.

Gallery Polish Mushroom Soup

Recipe Summary Servings: 10

Polish Mushroom Soup

Polish Mushroom Soup

Polish Mushroom Soup

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cepes 12 large dried shiitake mushrooms 3 quarts Homemade Beef Stock 5 medium ribs of celery, chopped 2 large onions, chopped 5 carrots, chopped 1 pound white button mushrooms, sliced 1 cup orzo 2 tablespoons unsalted butter 2 tablespoons flour 1 cup sour cream 2 tablespoons parsley, finely chopped 2 tablespoons dill, finely chopped Salt and freshly ground black pepper

Directions

Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.

In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.

Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.

Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.

Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.

Cook’s Notes Since borowik mushrooms can sometimes be difficult to find, you may substitute dried cepes, also known as porcini mushrooms. Always store dried mushrooms in an airtight container to preserve their flavor.

Cook’s Notes

Since borowik mushrooms can sometimes be difficult to find, you may substitute dried cepes, also known as porcini mushrooms. Always store dried mushrooms in an airtight container to preserve their flavor.

Reviews (5)

 Add Rating & Review     66 Ratings   5 star values:        18    4 star values:        18    3 star values:        21    2 star values:        7    1 star values:        2

Reviews (5)

Add Rating & Review     66 Ratings   5 star values:        18    4 star values:        18    3 star values:        21    2 star values:        7    1 star values:        2

Add Rating & Review

66 Ratings 5 star values: 18 4 star values: 18 3 star values: 21 2 star values: 7 1 star values: 2

66 Ratings 5 star values: 18 4 star values: 18 3 star values: 21 2 star values: 7 1 star values: 2

66 Ratings 5 star values: 18 4 star values: 18 3 star values: 21 2 star values: 7 1 star values: 2

  • 5 star values: 18 4 star values: 18 3 star values: 21 2 star values: 7 1 star values: 2

    Martha Stewart Member     Rating: Unrated       04/12/2012   wmoore58 12 Apr, 2012 I have been making this soup ever since 1997 when it first appeared on Martha Stewart Living. I have made it with beef, chicken and vegetable stocks and used a variety of mushrooms and every time the soup turns out great. I make it the week before thaw it out two days before and then just heat it up for the day of Thanksgiving it's always good. To turn up the flavor volume add 1/4 tsp fresh ginger and the juice of 1/2 lemon.  

Martha Stewart Member     Rating: Unrated       04/12/2012   I have been making this soup ever since 1997 when it first appeared on Martha Stewart Living. I have made it with beef, chicken and vegetable stocks and used a variety of mushrooms and every time the soup turns out great. I make it the week before thaw it out two days before and then just heat it up for the day of Thanksgiving it's always good. And yes use 3 quarts of whatever stock you like.  

Martha Stewart Member     Rating: Unrated       02/08/2010   This recipe is on the site twice and the other version calls for 3 qts. stock, not 3 cups. Sounds like 3 qts. is the way to go.  

Martha Stewart Member     Rating: Unrated       02/09/2009   I tried the recipe as stated but had to add another 40 oz. of beef broth for it to work properly.  

Martha Stewart Member     Rating: Unrated       01/21/2009   3 cups stock does not seem enough for the 8-12 servings. Could this be an error

    Martha Stewart Member

    Rating: Unrated 04/12/2012

wmoore58 12 Apr, 2012 I have been making this soup ever since 1997 when it first appeared on Martha Stewart Living. I have made it with beef, chicken and vegetable stocks and used a variety of mushrooms and every time the soup turns out great. I make it the week before thaw it out two days before and then just heat it up for the day of Thanksgiving it’s always good. To turn up the flavor volume add 1/4 tsp fresh ginger and the juice of 1/2 lemon.

Rating: Unrated

I have been making this soup ever since 1997 when it first appeared on Martha Stewart Living. I have made it with beef, chicken and vegetable stocks and used a variety of mushrooms and every time the soup turns out great. I make it the week before thaw it out two days before and then just heat it up for the day of Thanksgiving it’s always good. And yes use 3 quarts of whatever stock you like.

Rating: Unrated 02/08/2010

This recipe is on the site twice and the other version calls for 3 qts. stock, not 3 cups. Sounds like 3 qts. is the way to go.

Rating: Unrated 02/09/2009

I tried the recipe as stated but had to add another 40 oz. of beef broth for it to work properly.

Rating: Unrated 01/21/2009

3 cups stock does not seem enough for the 8-12 servings. Could this be an error

All Reviews for Polish Mushroom Soup

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All Reviews for Polish Mushroom Soup

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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