Traditional Polish Wild Mushroom Soup

This Traditional Polish Wild Mushroom Soup is rich, creamy, indulgent, and comforting. It is made with earthy mushrooms, aromatic herbs, and a creamy finish. It is perfect for cold days and festive occasions.

Polish Wild Mushroom Soup

Nothing beats a warm, hearty bowl of zupa grzybowa, or Polish wild mushroom soup when the days grow shorter and colder. For many Poles, this comforting soup symbolizes tradition, often served on Polish Christmas Eve alongside other classic dishes. This creamy, earthy soup comes alive with the deep flavors of wild mushrooms,( dried only, no fresh mushrooms), making it a rich staple of Polish cuisine and a favorite among mushroom lovers.

Wild mushroom soup begins with the unmistakable aroma of dried porcini mushrooms soaking in hot water. This step infuses the soup with an intense mushroom flavor that transports you straight to the forest. Whether you’re using dried mushrooms such as borowiki (bolete mushrooms) or the more commonly found shiitake mushrooms or white button mushrooms from the grocery store, the essence of the soup remains the same—an earthy richness that speaks of cozy cold days and family gatherings.

Mushroom Picking In Poland

Mushroom picking, or grzybobranie, is a beloved tradition in Poland that dates back centuries. It’s not just about gathering food; it’s a deep connection to nature, culture, and family. Every fall, Polish families head to the forests, with baskets in hand, foraging for wild mushrooms like porcini, chanterelles, and boletes. Early morning trips, especially after a night of rain, are prime times to find the freshest, plumpest mushrooms hiding among the moss and fallen leaves.

For many Poles, including myself, mushroom picking is a cherished memory. I remember going out with my family when I was young, walking through the cool, damp woods, our footsteps soft on the forest floor. My grandparents would lead the way, showing us how to spot the best mushrooms—sometimes under a bed of pine needles, other times tucked next to tree roots. It was like a treasure hunt, and each mushroom we found brought a thrill of excitement.

My grandmother had a particular knack for it. She’d point out the subtle differences between the edible mushrooms and their poisonous look-alikes, ensuring we picked only the best. We’d return home with baskets full, our fingers stained with the earth, and my grandma would prepare a meal from our haul, turning the mushrooms into a soup or sautéing them for dinner. It was such a joyful family experience, a way to bond with nature and with each other.

In Poland, this tradition of mushroom foraging is passed down through generations, with whole families taking part. It’s a time to disconnect from the busy world, breathe in the fresh forest air, and enjoy the simplicity of being outdoors. Even today, the sight of a basket brimming with mushrooms brings back those memories of cool autumn mornings spent with my family, the warmth of home awaiting us when we returned.

While fresh wild mushrooms are a special treat, most people rely on dried ones for year-round availability, especially for soups served on Christmas Eve.

How to Serve Polish Wild Mushroom Soup

Traditionally, zupa grzybowa is served with egg noodles or kluski noodles, which soak up the delicious broth. You can serve it overcooked or mashed potatoes. Some people even prepare this soup with pork ribs or use beef broth to enrich the flavor. Either way, it’s a dish that fills the soul, perfect for serving to whole families on special occasions or simply enjoyed the next day after the flavors have melded beautifully.

For those looking to savor this dish outside of the holidays, this easy recipe makes a wonderful addition to your list of authentic Polish recipes—especially on chilly autumn or winter evenings. Keep leftovers in an airtight container to enjoy over several days, or freeze the soup for future meals.

When ready to serve, pair your wild mushroom soup with a slice of hearty rye bread. Let the warmth and memories of Eastern European traditions fill your kitchen. For a full list of ingredients, check out the printable recipe card and bring a taste of Poland to your table today.

Why is This Soup Different?

What makes this soup different and unique is its deep, earthy flavor, crafted from a mix of wild and dried mushrooms. The mushrooms like porcini and boletes—bring an intense, almost smoky richness that’s hard to replicate with cultivated varieties. This earthy, umami depth gives the soup a unique flavor that connects to Poland’s forests and the natural abundance of the land.

This soup is often cooked for special occasions, particularly on Christmas Eve, known as Wigilia. Poles celebrate this night with a traditional, meatless meal featuring twelve courses, symbolizing the twelve apostles. Zupa grzybowa is typically one of the first courses served, warming guests before the main feast. Its association with Christmas Eve makes it more than just a comforting winter soup—it symbolizes tradition, family, and celebration.

Beyond Christmas, zupa grzybowa is also enjoyed throughout the fall and winter, especially during mushroom picking season when fresh wild mushrooms are abundant. However, dried mushrooms ensure it can be made year-round, often served on cold days or during family gatherings. This soup, deeply tied to Polish customs and the flavors of the forest, has a special place in the heart of Polish families, making it more than just a dish—it’s a reflection of heritage and the communal act of foraging and cooking together.

Ingredients For Polish Wild Mushroom Soup

• Dried mushrooms (preferably Polish dried mushrooms): These are the heart of the soup, bringing a rich, earthy flavor with an intense umami profile. Varieties like porcini or boletes are commonly used, lending a deep woodsy taste. Soaked in warm water, the dried mushrooms release their concentrated flavors, creating a broth that serves as the foundation of the soup.
• Onion: This aromatic adds a subtle sweetness and depth to the soup, softening as it cooks and blending harmoniously with the mushrooms.
• Garlic: A must in Polish cuisine, garlic adds a warm, pungent kick that complements the richness of the mushrooms, infusing the soup with a familiar homey flavor.
• Celery: Its mild, slightly peppery flavor adds a fresh, herbal note, balancing the richness of the mushrooms and other root vegetables.
• Carrot: Bringing a touch of sweetness and color, carrots help to round out the soup’s flavor profile, offering a contrast to the earthier ingredients.
• Parsnip: Often used in Polish soups, parsnips provide a sweet, nutty flavor that intensifies as they cook, adding complexity to the dish.
• Celery root (celeriac): This underrated root vegetable adds a slightly earthy, nutty flavor with a hint of celery, enhancing the soup’s rustic quality.
• Mushroom broth: A broth made from simmered mushrooms, it amplifies the umami notes in the soup, making each spoonful packed with deep, savory flavor.
• Juniper and allspice berries: These fragrant spices bring a subtle warmth and a piney, peppery edge to the soup, adding layers of complexity that evoke the forests where the mushrooms are foraged.
• Garlic powder: Enhances the garlic flavor without overpowering the dish, adding a gentle, consistent savory taste throughout.
• Onion powder: Like garlic powder, this helps intensify the sautéed onions’ flavor, contributing to the soup’s rich base.
• Dried marjoram: This herb, commonly used in Polish cuisine, has a slightly sweet, woody flavor and lifts the soup with its herbal notes.
• Dried basil: Basil adds a fragrant, slightly peppery taste and an herbaceous sweetness that pairs well with the rich mushroom broth.
• Dried dill: Dill adds a bright, slightly tangy note to the soup, providing a fresh contrast to the earthy mushrooms.
• Black pepper: A touch of pepper adds mild heat and enhances the other spices without overwhelming the more delicate flavors.
• Apple cider vinegar: This provides a touch of acidity that balances the richness of the broth, adding a bright, slightly tangy finish.
• Avocado oil or olive il: Used for sautéing vegetables, avocado oil lends a mild, buttery flavor while keeping the dish light and healthy.

How To Make Soup Creamy

Both sour cream and heavy cream can be used in Polish wild mushroom soup, depending on the texture and flavor you’re aiming for.

• Sour cream: This adds a tangy, slightly acidic note to the soup, balancing out the earthiness of the mushrooms. It’s often used in traditional Polish recipes to give the soup a creamy but refreshing edge. The acidity cuts through the richness, creating a more balanced and lighter finish.
• Heavy cream: If you prefer a richer, silkier texture, heavy cream will provide a luxurious creaminess without the tang of sour cream. It enhances the soup’s thickness and makes it more indulgent, perfect for those cold winter days when you want something extra comforting.
• Cashew cream: For Vegans, cashew cream is a great substitute for cream. It is not traditionally used.

Mushroom soup is very aromatic, full of flavors, and dark. It doesn’t require lots of time for preparation, but the result is outstanding. Traditionally the soup is served on Christmas Eve with small dumplings filled either with meat or sauerkraut.

This version is Vegan and Paleo but traditionally, cream is used and sour cream for garnish. I used vegetable broth because historically, that’s what we use (because there is no meat allowed at Christmas Eve dinner), but you can use chicken stock if you wish. Garnish with chopped parsley. You can find the mushrooms at the Polish store if you have one close by, but dried boletes, porcini, and cepes are pretty close, and you can find them year-round at the regular grocery stores. Enjoy!

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