Welcome to my delicious Polish Mushroom Soup recipe, perfect for Christmas Eve! This warm and comforting soup is a traditional dish in Poland, often enjoyed as part of the festive celebrations. Made with a variety of flavorful mushrooms, fragrant herbs, and creamy sour cream, this soup is both hearty and satisfying. Whether you're celebrating with family or simply looking for a comforting winter meal, this Polish Mushroom Soup is sure to delight your taste buds and warm your soul.
- 1 pound fresh mushrooms, sliced
- 1 large onion, diced
- 2 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup sour cream
- 2 tbsp chopped fresh parsley
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Sprinkle the flour over the mushroom mixture and stir to coat. Cook for an additional 2-3 minutes, or until the flour has been absorbed.
- Add the chicken or vegetable broth, bay leaf, and dried thyme to the pot. Bring to a simmer and let cook for 10-15 minutes, or until the mushrooms are fully cooked and the soup has thickened slightly.
- Remove the bay leaf from the pot and discard. Use an immersion blender or transfer the soup to a blender and puree until smooth.
- Return the pureed soup to the pot and bring back to a simmer. Season with salt and pepper to taste.
- In a separate bowl, whisk together the sour cream and chopped parsley. Add a ladleful of the hot soup to the bowl and whisk to combine.
- Slowly pour the sour cream mixture back into the pot, whisking constantly. Cook for an additional 5-7 minutes, stirring frequently, until the soup is hot and creamy.
- Ladle the soup into bowls and garnish with additional chopped parsley, if desired.
Serve hot and enjoy!