Introduction
This is my family’s recipe for Traditional Polish Wild Mushroom Soup (Zupa Grzybowa). It’s a hearty, flavour-packed dish that’s perfect for cozy dinners. The soup is loaded with pasta and veggies, which really bring out the deep, earthy taste of wild mushrooms. Porcini or Chanterelle mushrooms work best, but don’t worry if you can’t find them—supermarket mushrooms like chestnut or even white mushrooms will do just fine. If you’re looking for that real, comforting Polish feel, this soup hits the spot. Smacznego!
“As an Amazon Associate I earn from qualifying purchases.”
Mushroom Picking Season: Choose Only the Mushrooms You Know
The best time of year for mushroom lovers is just around the corner. With high humidity and cooler temperatures, the conditions are perfect for mycelium growth, leading to an abundance of wild mushrooms. During this season, you can find a wide variety of delicious fungi almost everywhere, from forests to parks. But, it’s essential to only pick the mushrooms you are familiar with to guarantee safety. It’s the perfect time to head out on a foraging adventure and enjoy the rich flavors of wild mushrooms.
In Poland, mushroom picking is a cherished tradition. It’s been passed down through generations. I’ve loved it since childhood. Growing up, I used to pick mushrooms with my family, and I continue this tradition today. If you’re new to foraging, it’s always best to go with someone experienced or stick to easily recognizable species. I highly recommend joining a foraging experience. It’s a fun way to connect with nature. You can learn something new and enjoy the great outdoors!
Types of Mushrooms to Use for This Recipe
- Porcini Mushrooms (Boletus)
- The king of wild mushrooms in Polish cuisine, porcini mushrooms add a rich, earthy flavor to the soup. Their meaty texture holds up well during cooking, making them the ideal choice for this recipe.
- Chanterelle Mushrooms
- Known for their golden color and delicate, slightly peppery flavor, chanterelles are another great option for this soup. They are prized for their unique taste and pair beautifully with the creamy broth and vegetables.
- Chestnut Mushrooms
- If you can’t find wild mushrooms, chestnut mushrooms from your local supermarket are an excellent substitute. They offer a deeper flavor than white button mushrooms and will still complement the rich broth.
- Cremini (Baby Bella) Mushrooms
- Another supermarket alternative, cremini mushrooms are similar to chestnut mushrooms but offer an even more intense, earthy flavor. Their texture and taste make them a versatile option for this recipe.
- Oyster Mushrooms
- Oyster mushrooms have a mild, nutty flavor that blends well with the other ingredients in the soup. Their soft texture contrasts nicely with the bite of the pasta and vegetables.
- Shiitake Mushrooms
- While not traditional in Polish cuisine, shiitake mushrooms can bring a deep, umami-rich flavor to the soup. They are especially good if you prefer a heartier, more intense mushroom taste.
- Dried Wild Mushrooms
- If fresh wild mushrooms are hard to come by, dried porcini or dried mixed wild mushrooms can be an excellent alternative. Simply rehydrate them in warm water before adding them to the soup. Don’t forget to use the soaking liquid for extra flavor!
- Bay Bolete Mushrooms (Podgrzybek)
- These mushrooms are often used in Poland and have a slightly milder flavor compared to porcini. If you can get them fresh or dried, they will add a distinctly Polish touch to your soup
Step by Step Recipe for Traditional Polish Wild Mushroom Soup (Zupa Grzybowa):
Traditional Polish Wild Mushrooms Soup (Zupa Grzybowa)
Ingredients:
- 400 g of sliced fresh Porcini mushrooms - or Chanterelle mushrooms
- 1 medium onion - diced
- 4 garlic cloves - sliced
- 2 medium carrots - diced small
- ½ celery stick - diced small
- 8 cm piece of leek - diced small
- 1 large potato - diced small
- 1 tbsp olive oil
- 1 tsp butter
- 1.5 L vegetable stock
- 150 g uncooked penne pasta
- 100 ml double cream
- 1 bay leaf
- Black pepper - to taste
- Parsley - for garnish
- 1 tsp of yoghurt per plate - optional, mix in before serving
Instructions:
- In a frying pan, heat 1 tbsp of olive oil. Add the diced onion and sliced garlic, cooking on medium heat for 5 minutes or until softened. Add the sliced mushrooms with 1 tsp of butter, increase the heat to medium-high, and cook for another 5 minutes. Once the mushrooms are ready, remove from the heat and set aside.
- In a large pot, add the vegetable stock, diced carrots, celery, leek, potato, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 10 minutes.
- Add the uncooked penne pasta and cook for another 10 minutes.
- Stir in the fried mushrooms, onions, and garlic, cooking for an additional 5 minutes.
- By now, the pasta should be cooked through, and the mushrooms should still hold their shape. If the soup is too thick, add a little water.
- Remove one ladle of soup liquid (without solids) and mix it with the double cream. Pour the mixture back into the pot to prevent the cream from splitting.
- Adjust the seasoning to taste and serve, garnished with freshly cracked black pepper and chopped parsley. Optionally, stir in 1 tsp of yoghurt per plate for added sourness.
Nutrition:
A Few Words from the Chef
I really hope you enjoy making this Traditional Polish Wild Mushroom Soup (Zupa Grzybowa) as much as I do! It’s such a comforting dish, full of rich, earthy mushroom flavors. If you give it a try, let me know how it goes! I’d love to hear your thoughts or any fun twists you’ve added. Don’t forget to share this tasty soup with friends who love hearty, home-cooked meals. Happy cooking and smacznego!
Follow my Culinary Journey
Subscribe to my recipe website to get updates on new and exciting recipes directly in your mailbox. There’s much more in store. I particularly want to share my cherished Polish home recipes. Additionally, I offer a diverse range of dishes from various cuisines. I have a passion for cooking foods from all around the world. For exclusive behind-the-scenes glimpses of my culinary adventures and photography, be sure to follow me on Instagram. Also, check out my TikTok to see how I cultivate some of the fresh ingredients used in my recipes, offering a unique farm-to-table experience.
Discover more from Chefs Binge
Subscribe to get the latest posts sent to your email.
Very nice but I made it with supermarket mushrooms.
excellent soup- I made with foraged King boletes and chantrelles. It was excellent.
Fantastic, thank you for leaving comment! I am very happy that you liked the recipe!
Chef Lukasz, what do you think about blending the soup with an immersion blender before adding in the mushrooms, onion, and garlic? I’m trying to recreate a dish my family ate in Poland, and this recipe seems to come the closest. Only I don’t remember seeing any veggie bits in the soup.
We’re having a traditional Polish Christmas Eve feast, and I’m attempting the all-important soup for 20-30 people.
Hi there! I’m so happy my recipe is helping you recreate a cherished dish for your Polish Christmas Eve feast—what a beautiful tradition!
For a smoother texture like the one you remember, there are a few options. One is to prepare a bouillon and use it as the base for the soup. This will give you a more refined, clear soup compared to my recipe, which leans toward a heartier style with lots of vegetables.
Another option is blending the vegetables. If you choose this, consider skipping the potatoes entirely before blending, as they can make the soup too thick. Once blended, you might need to adjust the liquid—adding more stock or even cream—to get the perfect consistency. Then, add the mushrooms, onions, and garlic for that delicious balance of flavors.
A very traditional and popular method in Poland is to use leftover chicken soup stock (Rosół) as the base for mushroom soup. It brings a rich, nostalgic depth of flavor and works beautifully for this dish.
I’d love to hear how it turns out—wishing you and your family a delicious and memorable feast! 😊