Mushroom Soup — Christmas in Poland

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

To make this recipe for a traditional fasting Wigilia, omit the sour cream


  • 1/2 ounce dried mushrooms (oyster, porcini)
  • 2 large potatoes
  • 1 large carrot
  • 1 stalk celery
  • 1 bay leaf
  • 4 cups water
  • 1 teaspoon salt, divided
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms, sliced
  • 1 large onion, small diced
  • 2 tablespoons minced parsley
  • dash nutmeg
  • 1 cup sour cream
  • 1 tablespoon lemon juice


  1. Put the dried mushrooms in a bowl and pour 1 cup hot water over them. Allow to sit 2-8 hours.
  2. Cut the carrot into small bite-sized pieces. Peel and dice the potato. Mince the celery. Combine in a large pot with the water, 1/2 teaspoon salt, and bay leaf. Bring to boil and then reduce heat and simmer until potato and carrot are tender, about 15 minutes. It’s okay if the potatoes break up. They will thicken the soup.
  3. Heat butter in a large skillet over medium-high heat and saute onion and mushrooms with remaining 1/2 teaspoon salt. Drain the soaked mushrooms, reserving the liquid, and chop coarsely. Add them to the pan along with the soaking liquid that has been strained to remove dirt and grit.
  4. Simmer the mushrooms and onions until liquid has absorbed fully.
  5. Add these to the vegetables and broth along with nutmeg and parsley and simmer 10 minutes.
  6. Stir in sour cream and lemon juice at the end.

Pin It on Pinterest

Scroll To Top