Polish Dried Mushroom Soup - Zupa Grzybowa
A hearty meatless soup features rehydrated mushrooms, barley, and sour cream for a rich and satisfying meal.
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Instructions
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Rehydrate dried mushrooms in hot water for 2 hours, working them after the first hour to remove any grit.
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Cut the softened mushrooms into large pieces and set aside, reserving the soaking liquid.
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In a large pot, combine the stock, chopped mushrooms, and barley.
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Strain the reserved mushroom soaking liquid through a cheesecloth-lined mesh strainer and add it to the pot.
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Cover the pot and bring the mixture to a boil, then reduce heat and simmer for 10 to 12 minutes until the mushrooms and barley are tender.
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Whisk the sour cream with flour in a separate bowl, then temper it by gradually whisking in a small amount of hot soup.
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Slowly whisk the tempered sour cream mixture into the simmering soup, continuing to whisk on medium heat until it boils, then remove from heat.
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Season the soup with salt and pepper to taste, then ladle into bowls and garnish with noodles, sour cream, and parsley if desired.