Hi friends!
The holiday season is here, and I have a special treat for you!
Today, I’m excited to share a recipe for Polish Christmas mushroom soup.
It’s warm, comforting, and packed with flavor. Perfect for cozy family dinners or festive gatherings.
This soup brings a taste of tradition right to your table.
Let’s dive into this delicious recipe!
Ingredient Substitutions
Dried porcini mushrooms can be replaced with other dried mushroom varieties like shiitake or morels. These alternatives provide a similar earthy flavor and umami depth. Adjust the quantity based on the mushroom’s intensity.
Parsley roots, which may be hard to find, can be omitted or substituted with additional carrots or parsnips. This maintains the soup’s vegetable base while preserving its flavor profile. Use the same amount as called for in the recipe.
All-purpose flour can be swapped with cornstarch or arrowroot powder for a gluten-free option. Use half the amount of cornstarch or arrowroot compared to flour, and mix with cold water before adding to the soup to prevent clumping. This substitution will still provide the desired thickening effect while accommodating gluten-free diets.
| Preparation Time | 30-40 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 90-115 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 35-45 g
- Fat: 50-60 g
- Carbohydrates: 140-160 g
Ingredients
For the mushroom broth:
- 2 allspice berries
- 1/2 leek
- a few sprigs thyme
- 10 black peppercorns
- a few sprigs parsley
- 8 cups cold water
- 3 garlic cloves
- 1 piece celeriac (or 2 celery stalks)
- 2 parsley roots
- 1 large onion
- 2 bay leaves
- 2 carrots
- 2.5 oz dried porcini mushrooms
For the soup base:
- 7 oz cremini mushrooms (sliced about 1/4 inch thick)
- salt to taste
- 1/4 cup heavy cream (adds richness and body)
- 1 medium onion (finely diced)
- 1/2 tsp dried thyme
- 2 to 3 tsp lemon juice (freshly squeezed for bright flavor)
- 3 garlic cloves (minced for best flavor)
- 2 tbsp AP flour (I use King Arthur all-purpose flour)
- pepper to taste
- 1/2 tsp dried marjoram
- 2 tbsp cooking oil
To serve with:
- chopped parsley (for garnish, fresh preferred)
- 12 oz medium pasta shapes (or egg noodles)
Step 1: Prepare the Mushrooms and Broth Ingredients
The day before, place dried mushrooms into a large bowl and cover them with 3 cups of water (720ml).
Let them soak overnight for the best flavor.
The next day, strain the mushrooms, reserving the soaking water, and chop the mushrooms into bite-sized pieces if necessary.
Peel carrots, parsley roots, celeriac, and garlic cloves.
Cut them in half lengthwise.
Peel one onion, cut it in half, and brown it on all sides over an open flame or in a dry pot until it reaches a dark brown color.
Step 2: Prepare and Simmer the Broth
In a large pot, combine the prepared vegetables, spices (black peppercorns, allspice berries, bay leaves), parsley, and thyme.
Add 5 cups of water (1200ml) and 1/2 teaspoon salt.
Incorporate the chopped dried mushrooms and slowly pour in the mushroom soaking water, avoiding any debris at the bottom.
Bring the soup to a boil, then reduce the heat and simmer for 30 minutes to develop the flavors.
Step 3: Sauté Fresh Mushrooms
While the broth simmers, dice another onion and finely chop garlic using a knife.
Slice fresh mushrooms.
Heat oil in a frying pan over high heat.
Add the sliced mushrooms and allow them to brown without stirring for about 2 minutes.
Stir and cook for another minute.
Lower the heat, add diced onions, and cook until softened.
Add garlic, thyme, marjoram, and flour to the pan and cook for a minute.
Deglaze with a splash of soup, scraping up any browned bits, and then transfer everything from the pan to the pot with the broth.
Bring to a boil, then simmer for another 10 minutes.
Step 4: Strain and Complete the Soup
Using kitchen tongs, remove the onion, carrots, herbs, parsley roots, celeriac, and whole garlic cloves from the soup.
Use a small sieve to try to extract as many peppercorns, allspice berries, and bay leaves as possible.
Reserve the carrots, slice them, and return them to the soup if desired.
Process heavy cream and about 1/4 cup of soup mushrooms in a food processor or with a hand blender.
Combine this creamy mixture back into the pot.
Season the soup with lemon juice, salt, and pepper to taste.
Step 5: Cook Pasta and Serve
Cook pasta separately until al dente.
Serve the soup with pasta, stirring in freshly chopped parsley for added freshness.
For the best flavor, store the soup separate from the pasta and combine just before serving.
The soup tastes even better the next day.
Enjoy!
