Traditional Polish Wild Mushroom Soup

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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.

Prep Time4

Cook Time2

Total Time6

Course: Soup

Cuisine: Eastern European, Polish

Keyword: creamy soups, dried mushrooms, mushrooms, Polish wild mushroom soup, soup, wild mushroom soup

Servings:

Calories: 225kcal

Author: Angie

Ingredients

1/2 lbs dried mushrooms (polished dried mushrooms preferably)
1 onion
4 gloves of garlic
1/2 stalk of celery
3 carrots
3 parsnips
1 celery root
2 pacific mushroom broth
1 can can of coconut milk
2 T garlic powder
2 T onion powder
6 Juniper berries
2 T dry marjoram
2 T dried basil
1 T dried dill
1/2 T black pepper
1 T apple cider vinegar
2 T avocado oil

Instructions

Soak mushrooms the night before in the large soup pot. Make sure that you emerge them all in the water.
Wash all vegetables
Dice all vegetables into small pieces
Brown onion and garlic with 2 T avocado oil
Add other vegetables, mushroom broth and smoked mushrooms along with the water from the soaked mushrooms
Cook for 2 h
1 hour before it finishes cooking add all the spices
After the soup is cooked, add the solid part from 1 can of coconut milk (or if you eat dairy, add 1 C of sour cream) and 1 T apple cider vinegar. You can also use cashew cream. Recipe on my website.

Nutrition