Mushroom Soup (Zupa Grzybowa)

I have made Polish-style mushroom soup many times over the years, modifying the recipe each time to try to re-create it the way Mom made it. This time I succeeded! The secret to this recipe is to use good dried mushrooms. Borowik (aka Borowki) are traditionally used in Poland. Similar to the Italian Porcini, they are highly prized in Poland. (Latin name: Boletus edulis.) However, that being said, for this Christmas dinner, I used Gourmet Mushroom Blend (Manitou Trading Co.), purchased at Costco and they made a delicious soup. -jb 12-26-08

Serves 8

8 oz. dried mushrooms

64 oz. chicken broth
2 Knorr’s vegetable bullions
Rounded 1/8 teaspoon of white pepper
1/8 teaspoon - ground Thyme
2 bay leaves
3 tablespoons butter
Salt, to taste
6 tablespoons flour + 1/4 cup water
2 teaspoons finely chopped parsley

Combine mushrooms, bay leaf, and broth in a large pot and bring to a boil. Simmer, covered, for 1 hour. Allow to cool. Pour liquid through a cheese cloth into a pot. Place a handful of mushrooms in to your hand and squeeze remaining juice into the soup base. Repeat until all the mushrooms have been squeezed. Discard the mushrooms and bay leaves.

Add the vegetable bullions, white pepper, Thyme and 3 tablespoons of butter. Cook for 10 minutes.

Mix flour and water until smooth. Pour into the soup while stirring. Continue to stir until thickened. Serve in heated bowls with a sprinkle of parsley.

(optional: place a dollop of sour cream into the center of each serving. Personally, I don’t like the flavor sour cream imparts to the soup.)