February 2017 Recipe of the Month - Polish Mushroom Soup (Zupa Grzybowa)

Photo of Mushroom Soup



Mushrooms are plentiful in Poland, so it makes sense that they would be found in many aspects of Polish cooking.  One of my favorite ways to use mushrooms is with a savory blended soup.  While my grandmother used heavy cream, I've lightened up a little bit.  Smacznego!


  • 1/2 cup barley
  • 4.5 cups low sodium chicken broth (I prefer Swanson)
  • 1 package of dried porcini mushrooms
  • 2 cups boiling water
  • 2 teaspoons butter
  • 1 teaspoon extra virgin olive oil
  • 4 medium shallots
  • 8 cups sliced white mushrooms
  • 1 tsp dried sage
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tablespoons all purpose flour
  • 1 cup red wine
  • 1/2 cup reduced-fat sour cream
  • small bunch or parsley or chives to garnish


  1. Cook the barley by bringing the barley and 1.5 cups broth to a boil, then simmering, covered for 30 minutes.
  2. In a small bowl, place porcini mushrooms in boiling water for about 25 minutes.
  3. Place a paper towel or cheese cloth over a small bowl, and pour the water/mushrooms into the bowl.  Save the water.  
  4. Finely chop the shallots.
  5. Heat a large dutch oven to medium high heat and add butter and olive oil.
  6. Add the shallots, and cook them, stirring constantly, for about 2 minutes, until they get soft.
  7. Add the white mushrooms and cook them for about 10 minutes, stirring often.
  8. Add the porcinis, sage, salt and pepper, stirring for a couple minutes.
  9. Add the flour and stir for a minute.
  10. Add the red wine and stir for about a minute.
  11. Add the mushroom water and three cups broth, bringing to a boil.  Reduce heat and simmer for about 20 minutes.
  12. Blend using a blender or immersion blender until the mushrooms and shallots are liquified.  You should be left with a lovely, slightly creamy soup.
  13. Add 1 cup of light sour cream and stir well.
  14. Add the barley when you are ready to serve.
  15. Add garnish.

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