Polish Mushroom Soup (Zupa Grzybowa)

5 from 17 votes

Polish Mushroom Soup (Zupa Grzybowa)

Polish Mushroom Soup with Noodles is full of earthy mushrooms, tangy sour cream and soft wide noodles. If you are craving something cozy, soul-warming and delicious on a cold day, this creamy soup is for you.

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch, Soup

Cuisine: Polish

Servings: servings

Calories: 329kcal

Author: Agnieszka

Ingredients

1 lb baby bella mushrooms sliced
6 oz wide egg noodles or eggless noodles or pasta
2 tablespoons butter
1 large yellow onion chopped
3 garlic cloves crushed or finely minced
4 cups vegetable or chicken broth
4-5 dried porcini mushrooms optional
½ cup sour cream
¼ cup chopped dill
Juice from half a lemon
½ teaspoon dried or fresh thyme
½ teaspoon salt
black pepper to taste

Instructions

If you are using dried mushrooms, place them in a small bowl and cover with 1 cup of boiling water. Cover the mushrooms with 1 cup of boiling water and let them rehydrate for at least 30 minutes. The water will turn brown and the mushrooms will puff up. Take them out, squeeze the liquid out, chop finely and save the soaking water for later.
Cook the noodles in boiling salted water according to package instructions. Drain and set aside.
In a Dutch oven or pot with a thick bottom melt the butter and add the onions. Cook on medium heat for a couple minutes, stirring from time to time until softened and translucent.
Add sliced baby bella mushrooms, finely chopped rehydrated dried mushrooms and ½ teaspoon salt and cook together for 8-10 minutes, stirring from time to time. Add a splash of broth if the mushrooms and onions start browning too much.
Add minced garlic and thyme. Cook stirring for a minute or two until fragrant.
Pour in the broth and the dried mushroom soaking water and bring to boil. Turn the heat down to low and cook partially covered 15-20 minutes more.
Remove one cup of the soup (broth and solid mushrooms and onions) and place in a blender. Add sour cream to the hot liquid and blend together until smooth. Pour the blended soup back into the Dutch oven and stir.
Add cooked noodles, lemon juice and fresh dill. Stir together and taste.
Season with salt and pepper to taste.

Notes

Baby bella (brown) mushrooms can be swapped for white button mushrooms.
If you’re not a fan of cream in soups, you can skip sour cream and blend a bit more soup to make it creamy without dairy.
I like wide egg noodles for this recipe but you can use any noodles or pasta you like. Orzo, spaghetti, vermicelli or tagiatelle broken into smaller pieces or kluski noodles will all work.
To make this soup more nutritious and add a boost of fiber, use whole grain noodles.
For gluten free use gluten free egg noodles.
To make this soup vegan friendly, use vegan sour cream, such as Kate Hill. You can also try it with cashew sour cream, though I haven’t tested it in this recipe. Use vegan butter or oil in place of butter.

Nutrition