POLISH MUSHROOM SOUP RECIPE

Posted On December 17, 2019

The following recipe is for a Polish mushroom soup with 2PhatPhucs‘ spin on it. A perfect Christmas Eve (or Christmas Day) dish that is meat-free, it can be easily prepared for any occasion. Pretty straightforward to make, this delicious soup tastes very rich and silky, with a deep mushroom flavor and well-balanced hints of wine, parsley, and lemon. Although cream can make a mushroom soup dull, the hints of parsley and lemon make this awesome soup pop. The red wine also adds to its richness and unique levels of flavor. Not too brothy or thick, there is nothing you can dislike about this soup, as it tastes amazing.

We have used 1 TBS of Vegeta All-Purpose Seasoning, which have discussed in detail in a previous post (link here). However, feel free to use salt and pepper instead.

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INGREDIENTS:

• Three (3) 8 oz packs of chopped mushrooms (we used 2 packs of babybellas and 1 pack of shiitake)
• 4 cloves of fresh garlic
• 3 TBS of butter
• 1 large finely chopped onion
• 2 32oz containers of broth (beef, chicken, or vegetable)
• Half pint of heavy whipping cream
• A few drops of lemon juice (preferably freshly squeezed)
• 3 TBS of chopped parsley
• 1 TBS of Vegeta All-Purpose Seasoning -OR- salt and pepper
• 1 cup of red wine, such as merlot
• 1 box of pasta (we used Barilla Gluten Free Elbows)

DIRECTIONS:

Clean and finely chop 1 large onion.

Clean and finely chop or mince 4 cloves of fresh garlic.

Heat a soup pot, and melt 3 TBS butter.

Add chopped onion to the pot. Add chopped or minced garlic next. Sautée the onion and garlic, stirring frequently.

Meanwhile, wash and chop the mushrooms. Drain the mushrooms well so they are not wet when ready for the pot.

Once the onion and garlic have sautéed, add mushrooms to the pot. Sautée the mushrooms with the onion and garlic for about 5 minutes, stirring frequently.

Pour 1 cup of red wine into the mix. Stir and sautée for 3 minutes. By now, the food should start to smell amazing, with all the different aromas popping out.

Pour 2 containers of broth and bring back to a boil. Cook for about 15 minutes on low/medium heat, stirring occasionally.

Whip heavy cream in a bowl or a cup with a whisk. Pour the whipped heavy cream into the pot. Stir.

Add 1 TBS of Vegeta All-Purpose Seasoning. Alternatively, add half TSP of salt and pepper. Stir. Cook for another 3 minutes on low heat.

Remove from heat. Add 2 TBS of chopped parsley. Mix. Add a few drops of lemon juice (preferably from a fresh lemon). Mix.

Serve immediately with pasta. We used Barilla Gluten Free Elbows. Garnish with remaining parsley.