Mushroom Soup

Polish Wild Mushroom Soup




Yield 8

A a really good Polish wild mushroom soup is very often made with foraged mushrooms, since mushroom hunting is a national pursuit in Poland. I used some beautiful winter chanterelles (kurki in Polish) but you could very easily use a mixture of dried forest mushrooms with a few fresh mushrooms thrown in. It's worth the extra step making the stock, but if you are short on time, you could use shop-bought stock, too. 


To make the fresh stock:

Or, use 1.5 litres of shop-bought or stock made with chicken or mushroom stock cubes


  1. To make the stock: Roughly cut up the carrots, celery and onion. Add them to a large pot with with the pork ribs (if using) and pour over 1.5 litres of cold water. Add the parsley, bay leaf and allspice berries. Simmer the stock on a very gentle heat (barely boiling) for an hour. Skim any foam that forms with a large spoon and discard. Strain the stock. You can use the pork ribs to make these roasted ribs
  2. For the mushroom soup: Strain the soaked mushrooms to remove grit. Chop the mushrooms finely. In a large pan, add the butter and olive oil. Cook the onions for 5-10 minutes until soft.
  3. Add the mushrooms and cook over a low heat, stirring occasionally. Pour in the strained rib stock that you made earlier (or 1.5 litres of bought stock) and bring to a boil. Add the liquid from the soaked mushrooms too, avoiding the grit. Simmer for 25 minutes.
  4. To finish: Cook the pasta or kasza/grains according to instructions and drain.
  5. Stir in the cream. If you would like a thicker texture to the soup add the cornflour and stir well. Simmer gently for a further 5 minutes. 
  6. Place the pasta or kasza in the serving bowls and ladle over the soup.
  7. Garnish with parsley. Smacznego! (Bon appétit!)

Courses Soup

Cuisine Polish

Recipe by Ren Behan - Author Wild Honey and Rye at