Polish Mushroom Soup like Busia used to make (but not!)
Whenever we go to Polish delis or restaurants, we always try to get some of that lovely mushroom soup they always have. It’s usually heartier than most shroom soups I’ve found, very thick and creamy, with big pieces of shroom and usually some kind of pasta in there. And I’m sure it leaves my arteries screaming…
But last night I made a pretty good approximation of it without any evil ingredients, and it was still lovely and creamy and delicious. Give it a try!
My base recipe was Mark Bittman’s “Cream of Any Vegetable Soup” from the “How to Cook Everything” app/cookbook. The overall gist is that you cook the shrooms and a potato in broth till everything’s soft and cooked, and then you puree it. This is different but uses the same basic method…
Love-your-arteries Polish Mushroom Soup
In a stockpot or crockpot put the following (I used a 2 quart crockpot; double if you have the larger sized kind, which most people do):
- 1 lb mushrooms, sliced or cut up as you wish
- 1 good-sized russet potato, cut into chunks (Peel if you want, but I don’t bother)
- 3 cups good stock (beef, chicken, or vegetable, whatever you like)
- (If I’d thought of it, I’d’ve added an onion too…)
Cook on low heat till the potatoes are very soft (maybe 30 minutes over the stove, 4-5 hours on high in the crockpot).
With a slotted spoon, remove about half the mushrooms, leaving the potatoes and broth behind. Set aside.
To the soup-and-potato mixture, add:
- 1-2 tbs Greek yogurt
- 1-3 cloves crushed garlic
Using an immersion blender, or transferring soup mixture to a blender or food processor, puree soup mixture until very smooth. Return to pot if necessary. Taste and check for seasonings and add salt if you need to. (It depends on how salty your stock was–I made my own, so it needed a good bit. If you use pre-made stock, or stock from a store-bought rotisserie chicken, you may not need much.)
- reserved mushrooms
- 1 tsp or so fresh dill weed (dill freezes really well, by the way!)
- 1 cup al-dente cooked macaroni pasta (optional)
- crushed black pepper to taste
- a good slug pale dry sherry or white wine (optional, but a good option!)
Let sit on lowest possible heat another 20 minutes or so, to let flavors blend, but not long enough for the pasta to get soggy. Serve.
This is really good–it’s the dill, I think, that makes it really have that Polish flavor, but it’s a lovely and filling soup!