Zupa Grzybowa Recipe: Polish Mushroom Soup

Soups are a staple of Polish cuisine, and many options are available. Most Polish soups include simple, fresh, cheap, and seasonal ingredients. One of the most popular Polish soups is zupa grzybowa, a Polish mushroom soup that is full of flavour, easy to make, and a budget-friendly lunch. Our zupa grzybowa recipe is ideal for a quick lunch, a starter for a main meal, or even as a main course when served with an accompaniment.

Traditionally, zupa grzybowa is made using foraged forest mushrooms. If you do not live in a place near where you can forage, or you do not have the time, you can use the mushrooms of your choice. I would recommend chestnut mushrooms as they are widely available and have a deeper flavour than white button mushrooms. If you would prefer to forage for your own mushrooms, make sure you know what you are doing, as there are poisonous mushroom varieties.

Our zupa grzybowa recipe is a quick and simple option for lunch or dinner. If you are vegetarian, opt for vegetable stock, but non-vegetarians may prefer to use chicken or beef stock for a deeper, richer flavour. Here is our recipe for zupa grzybowa.

Polish Mushroom Soup: Useful Information

Servings:	4-6
Preparation time:	15 minutes
Cooking time:	40 minutes
Vegan:	No
Vegetarian:	Yes (choose vegetable stock)
Dairy-free:	No
Gluten-free:	Yes

Ingredients for Zupa Grzybowa Recipe

• 1 oz butter
• 2 tbsp olive oil (or vegetable oil)
• 1 kg/ 2 lb 3 oz sliced chestnut mushrooms (or other mushrooms of your choice)
• 2 onions, diced or thinly sliced
• 2 celery sticks, thinly sliced
• Chopped parsley
• 2 litres of vegetable, chicken, or beef stock
• 250 ml double cream
• Salt and black pepper to season

How to Make the Zupa Grzybowa Recipe

1. Put a large pan over medium heat with the oil and butter.
2. Add the chopped onions and celery to the pan, and saute for five minutes until the onion and celery soften.
3. Next, add the sliced mushrooms and chopped parsley to the pan, reserving some chopped parsley for the garnish.
4. Cook for a further 10 minutes, stirring once.
5. Cover the ingredients with the stock, and simmer for 20 minutes. If the pan starts to boil, turn down the hob’s heat.
6. Remove from the heat, season with salt and pepper, and stir in the double cream.
7. Serve immediately with your choice of accompaniment.

Additional Tips for Making Polish Mushroom Soup

• Traditionally, this Polish mushroom soup is served with rye bread. However, you can serve it with the bread of your choice, add some croutons, or make some kluski Polish dumplings.
• For a deeper flavour, use chicken or beef stock.
• Traditionally, the soup is served with sliced mushrooms in a creamy broth. However, you can blend the soup if you prefer.
• It is possible to make the zupa grzybowa recipe in a soup maker. It is also a fantastic option to serve from a catering kettle at an event.
• You should use both butter and olive oil in a Polish mushroom soup. The butter adds extra flavour, while the olive oil will reduce the risk of the butter burning and taking on an unpleasant taste.
• Try adding some paprika or smoked paprika to the zupa grzybowa recipe to vary the flavour and add a little colour to the zupa grzybowa recipe.
• Some people add noodles or pasta to this dish, which is a good idea if you are serving it as a main course and want to offer a heartier meal with more substance.
• You might also like to try our zupa jarzynowa recipe or our recipes for grochowka and zupa pomidorowa.