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AuthorEwaCategoryPolish, Soups, VegetarianDifficultyBeginnerDelicious and flavorful Polish mushroom soup recipe made with potatoes, carrot, cream, and lots of fresh herbs! Serve it with egg noodles or a piece of rustic bread for the comforting, warming meal. So good for a cold day!
Click on the servings to scale the recipe to your needs.
Click a timer link in the recipe to start a countdown clock.
In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.
Wash and chop mushrooms, potatoes, and carrot. Peel and finely chop the onion. Mince the garlic.
Heat a large pot over medium heat with butter and olive oil. Add chopped onion and cook until soft. Then add garlic, mushrooms, bay leaves, and allspice berries. Cook for about 5 minutes.
Add the rest of ingredients - potatoes, carrot, broth, half of the herbs. Season with pepper and salt. Bring to the boil, cover, and simmer for around 20 minutes.
Set aside from the heat, add the rest of chopped herbs and cream (or mascarpone). Mix, taste, and season with salt and pepper if needed.
Serve with noodles (or bread).
Ingredients
Directions
Wash and chop mushrooms, potatoes, and carrot. Peel and finely chop the onion. Mince the garlic.
Heat a large pot over medium heat with butter and olive oil. Add chopped onion and cook until soft. Then add garlic, mushrooms, bay leaves, and allspice berries. Cook for about 5 minutes.
Add the rest of ingredients - potatoes, carrot, broth, half of the herbs. Season with pepper and salt. Bring to the boil, cover, and simmer for around 20 minutes.
Set aside from the heat, add the rest of chopped herbs and cream (or mascarpone). Mix, taste, and season with salt and pepper if needed.
Serve with noodles (or bread).