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Top down view of Polish mushroom soup in white bowl with spoon.
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Simple Polish Mushroom Soup (Zupa Pieczarkowa)

Everyday Polish mushroom soup features popular white button mushrooms cooked along with potatoes and vegetables for a satisfying dish. Easy to make, delicious and ready in under 40 minutes!
Course Dinner, Lunch
Cuisine Polish, vegetarian
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 5 servings
Calories 103kcal
Author Monika Dabrowski

Equipment

  • Large pot
  • Large pan

Ingredients

  • 1 pound mushrooms see *Notes
  • 1 medium onion finely chopped
  • 1 medium carrot peeled, coarsely grated
  • 4 tablespoons celery root/celeriac peeled, coarsely grated
  • 2 medium potatoes peeled, cubed
  • 1 bay leaf
  • 2 allspice berries
  • 5 cups vegetable/chicken stock
  • 1⅓ tablespoons all-purpose/plain flour
  • 2 tablespoons sour cream
  • 2 tablespoons light cream table/single cream
  • 1½ tablespoons vegetable oil
  • 1 tablespoon butter
  • 4 tablespoons fresh parsley finely chopped
  • Salt and pepper to taste I recommend white pepper
US Customary - Metric

Instructions

  • Prepare mushrooms: Finely chop ⅓ of the mushrooms and cut the remaining mushrooms into thin slices. Set aside.
  • Cook vegetables: Heat half the oil and butter in a pot, add the bay leaf, allspice berries and onion and cook gently for about 3 minutes stirring often. Add the celeriac, carrot and finely chopped mushrooms. Cook over a medium heat for about 8 minutes or until the moisture has been absorbed, stirring frequently. Stir in the flour until no longer visible.
  • Cook soup: Add the potatoes, stock, pepper to taste, cover and bring to the boil then lower the heat and simmer for about 15 minutes.
  • Brown mushrooms: In the meantime, prepare the rest of the mushrooms. In a large pan melt the remaining butter with oil, add the sliced mushrooms and season with salt and pepper. Cook over a moderately high heat for 8-10 minutes until the moisture has been absorbed and the mushrooms are lightly browned, stirring occasionally.
  • Add mushrooms: Stir the mushrooms into the soup and continue cooking for 3-4 more minutes. Remove from the heat.
  • Add cream: In a bowl combine the cream and sour cream, stir in 2-3 tablespoons of the hot soup then pour the entire mixture into the soup stirring with a whisk until fully incorporated. Add the parsley, adjust the seasoning as needed and serve.

Notes

  • Use ordinary white button or closed cup mushrooms.
  • *Wipe the mushrooms clean with kitchen paper (do not rinse).
  • To save time brown the mushrooms while the soup is bubbling away.
  • Polish mushroom soup can be refrigerated for up to 4 days.
  • If you intend to freeze this soup do not add the cream/sour cream and freeze for up to 3 months. Add the cream once the soup has been defrosted and reheated.

Nutrition

Serving: 1serving | Calories: 103kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 992mg | Potassium: 432mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2957IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg