Chefs Binge · Eastern European · Serves 4 servings
Traditional Polish Wild Mushrooms Soup (Zupa Grzybowa)
Zupa grzybowa, the Polish wild mushroom soup: fresh porcini with root vegetables and pasta, finished with a little double cream.
Prep
15 min
Cook
35 min
Total
50 min
Serves
4 servings
Per serving
359 kcal
Ingredients
400 g Fresh porcini mushrooms - sliced, or Chanterelle mushrooms
1 medium onion - diced
4 garlic cloves - sliced
2 medium carrots - diced small
½ celery stick - diced small
8 cm Leek - an 8 cm piece, diced small, 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 Yoghurt - optional, 1 tsp stirred into each bowl before serving, optional, mix in before serving
Equipment
Hybrid Non Stick Frying Pan · Large Pot · Ladle
Method
1
Brown the mushrooms separately. 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.
2
Simmer the root vegetables. 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.
3
Add the penne. Add the uncooked penne pasta and cook for another 10 minutes.
4
Return the mushrooms. Stir in the fried mushrooms, onions, and garlic, cooking for an additional 5 minutes.
5
Check the pasta and the thickness. 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.
6
Temper the cream. 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.
7
Season and serve. 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.
Chef’s notes
Do not crowd the mushroom pan. A mushroom is nearly all water, and 400 g piled up will steam in its own liquid and stay pale instead of browning. Two batches is quicker than one bad one.
The pasta keeps drinking. The penne cooks in the soup, so the pot goes on thickening after it comes off the heat and again overnight. Loosen it with water rather than stock, or it ends up too salty.
Temper the cream. A ladle of the liquid only, no solids, stirred into the cream and then poured back. Double cream is forgiving; single cream splits, so if that is what you have, warm it slowly and keep the pot off the boil afterwards.
No vinegar. A dried-mushroom soup is soured at the end, a fresh one is not. The optional yoghurt is the gentler version of that.
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/traditional-polish-wild-mushroom-soup-zupa-grzybowa
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