Zupa Grzybowa (Polish Mushroom Soup)

Zupa grzybowa, or Polish mushroom soup, is a deeply earthy, creamy soup made from dried forest mushrooms. The mushrooms are soaked, then simmered with onion, carrot and parsley root until the broth turns rich and golden brown, and the soup is finished with sour cream and plenty of fresh dill. In Poland it is served over egg noodles or small square lazanki noodles, and a meatless version is one of the classic soups on the Christmas Eve Wigilia table. It is just as welcome on any cool autumn evening. If you love hearty soups, also try this Hungarian mushroom soup and this golumpki soup.

Why You’ll Love This Zupa Grzybowa

• Deep forest flavor: dried mushrooms give a richer, more intense taste than fresh ones.
• Simple ingredients: mushrooms, a few root vegetables, sour cream and dill.
• Creamy but light: a little sour cream and flour make it silky without heavy cream.
• Naturally meatless: made with vegetable broth, it is perfect for Wigilia and meatless days.
• Make-ahead friendly: the flavor gets even better the next day.

Ingredients for Zupa Grzybowa (Polish Mushroom Soup)

For the soup

• 1 1/2 oz (about 40 g) dried forest mushrooms, such as porcini (borowiki) or bay boletes
• 2 cups hot water, for soaking
• 6 cups vegetable broth (or water)
• 1 medium onion, finely diced
• 2 tablespoons butter
• 1 large carrot, cut into thin strips or diced
• 1 parsley root, cut into thin strips or diced (or a small parsnip)
• 2 bay leaves
• 3 to 4 allspice berries
• Salt and black pepper, to taste

To finish and serve

• 3/4 cup full-fat sour cream
• 2 tablespoons all-purpose flour
• 3 tablespoons chopped fresh dill
• 8 oz egg noodles or lazanki noodles, cooked

Optional extras

• A small piece of celery root, diced, with the other vegetables (optional)
• 8 oz fresh mushrooms, sliced and sauteed, for a heartier soup (optional)
• A squeeze of lemon juice to brighten the finished soup (optional)

Ingredient Notes

• Dried mushrooms: dried porcini give the most classic, intense flavor. A mix of dried forest mushrooms also works well.
• Soaking liquid: do not throw it away. It holds much of the mushroom flavor. Pour it through a fine sieve or a coffee filter to catch any grit.
• Parsley root: it adds the sweet, slightly peppery flavor typical of Polish soups. A small parsnip is the easiest swap.
• Sour cream: use full-fat sour cream and temper it before adding so it does not curdle.
• Noodles: cook them separately so they do not soak up all the broth.

How to Make Zupa Grzybowa

1. Soak the mushrooms: rinse the dried mushrooms quickly, cover them with 2 cups of hot water and soak for at least 1 hour, or overnight in the refrigerator.
2. Strain and slice: lift the mushrooms out, strain the soaking liquid through a fine sieve lined with a paper towel and slice the mushrooms into thin strips.
3. Simmer the mushrooms: add the broth, the strained soaking liquid, the sliced mushrooms, bay leaves and allspice to a large pot. Bring to a boil, then cover and simmer gently for about 30 minutes.
4. Add the vegetables: melt the butter in a skillet and cook the onion over medium heat until soft and golden, about 6 to 8 minutes. Add the onion, carrot and parsley root to the pot and simmer for about 15 to 20 minutes, until the vegetables are tender.
5. Temper the sour cream: whisk the sour cream with the flour until smooth, then whisk in a ladle of hot broth. Repeat with a second ladle.
6. Thicken: stir the sour cream mixture into the pot and simmer gently for 3 to 5 minutes, without boiling hard, until slightly thickened. Remove the bay leaves and allspice and season with salt and pepper.
7. Serve: divide the cooked noodles between bowls, ladle the hot soup over them and sprinkle generously with fresh dill.

Hands-on time is about 20 minutes, plus soaking and about 1 hour of simmering. The recipe makes roughly 6 servings, depending on bowl size.

Tips for the Best Zupa Grzybowa

• Soak longer for more flavor: an overnight soak in the refrigerator makes the mushrooms tender and the broth richer.
• Always strain the liquid: dried forest mushrooms often hold sand, and a quick strain keeps the soup clean.
• Simmer, do not boil: a gentle simmer keeps the broth clear and stops the sour cream from splitting.
• Season at the end: the broth concentrates as it cooks, so add salt after it has simmered.
• Cool leftovers quickly: divide a big pot of soup into shallow containers so it chills fast, as the University of Illinois Extension food temperature guide explains.

Serving Ideas

Serve zupa grzybowa over egg noodles or lazanki with a slice of rye bread on the side. For Wigilia, it fits in with other meatless dishes, and on autumn nights it makes a cozy soup supper. For more soup ideas, try this zucchini vegetable soup, a hearty kielbasa potato soup with cannellini beans or a tangy German sauerkraut soup.

Variations

• Clear Wigilia style: skip the sour cream and flour for a clear, golden mushroom broth served with noodles.
• With fresh mushrooms: saute sliced fresh mushrooms in butter and add them with the vegetables.
• With potatoes: add 2 diced potatoes with the vegetables and skip the noodles.
• Richer broth: use chicken broth when you are not cooking for a meatless meal.
• Extra creamy: stir in a splash of heavy cream with the sour cream.

Storage

Store the soup and noodles separately in covered containers in the refrigerator for up to 3 to 4 days. Reheat the soup gently over low heat, stirring, and do not let it boil hard so the sour cream stays smooth. The soup can be frozen before the sour cream is added for up to 3 months; thaw it in the refrigerator, reheat and finish with the sour cream mixture. For more guidance, see the FDA advice on storing food safely.

FAQ

What mushrooms are best for zupa grzybowa?

Dried porcini are the classic choice. Dried bay boletes, birch boletes or a mix of dried forest mushrooms also work well.

Can I use fresh mushrooms only?

Yes, but the flavor will be milder. Use about 1 pound of sliced fresh mushrooms, saute them first, and add even a few dried mushrooms if you can for deeper flavor.

How do I keep the sour cream from curdling?

Mix it with flour and temper it with hot broth before adding it to the pot, then keep the soup at a gentle simmer.

What are lazanki?

Lazanki are small, flat, square Polish noodles. Short egg noodles or broken lasagna sheets are easy substitutes.

Can I make zupa grzybowa ahead of time?

Yes. Make the soup a day ahead, cool it quickly and refrigerate. Cook the noodles fresh and add the dill just before serving.