Soup season will be here soon so I’m pulling out a favorite. Zupa Grzybowa(Mushroom Soup), it’s very tasty, easy to make and freezes nice.
1lbs(or more) of fresh button, porchini, or other “meaty” variety of mushroom.
1 white onion diced
4TBS of butter
6 Cups hot/boiling water
2 OZ( or more) of dried porchini mushrooms
6 cups of stock(beef, chicken, pork, or vegetable- I use vegetable because that’s what I was taught)
1 Cup sour cream
3 TBS APF
Salt and pepper to taste
4 TBS Chopped dill for garnish
Place the dried mushrooms in a bowl and cover with the 6 cups of hot water. Soak for 30 minutes or up to 4 hours, or until the mushrooms are softened and pliable.
Coarsely chop the fresh mushrooms. Heat the butter in a large pot over medium heat. Add the onions and sauté for 5-7 minutes until softened and translucent. Add the chopped fresh mushrooms and sauté for another 15 minutes.
Add the stock and bring to a low boil. Strain the reconstituted dried mushrooms, reserving the soaking liquid. Rinse the strained mushrooms briefly under cold running water to remove any traces of grit. Carefully decant the strained soaking liquid into the soup, making sure to exclude any remaining grit or debris. Chop the reconstituted mushrooms coarsely and add to the soup.
Cover the pot and reduce the heat to a low simmer and continue to cook for 30 – 45 minutes.
Whisk the flour into sour cream until smooth and lump free. Temper the sour cream/flour mixture by gradually adding about 1 cup of the hot soup to the sour cream, mixing constantly until smooth. Now pour the sour cream mixture slowly into the pot, stirring constantly. Reduce the heat to low and simmer for five minutes, stirring occasionally. Add salt & pepper to taste and stir in 3 tablespoons of the dill.
Serve garnished with the remainder of the chopped dill.
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