Monday Menu: Polish Mushroom Soup

Happy Monday!

Here’s a recipe I made for book group last month. It’s from a Martha Stewart recipe and can be found here.

Notes: I substituted dried porcini mushrooms for the Polish borowik and used fresh shiitake instead of dried. I also used two cups chicken stock and one cup beef. If you’re making this ahead of time, I’d hold off on adding the orzo as it turns to mush if left too long in the broth, or else use something sturdier like barley or wheat.


  • 5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cepes
  • 12 large dried shiitake mushrooms
  • 3 cups beef stock
  • 5 medium ribs of celery, chopped
  • 2 large onions, chopped
  • 5 carrots, chopped
  • 1 pound white button mushrooms, sliced
  • 1 cup orzo
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup sour cream
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons dill, finely chopped
  • Salt and freshly ground black pepper


  1. Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
  2. In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
  3. Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
  4. Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
  5. Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.




2 Responses to “Monday Menu: Polish Mushroom Soup”

  1. Pam Belanger Says:

    I was at that book group and the soup was delicious. Then again, just about everything Ginger makes is delicious!!!

  2. Ariane Cameron Says:

    This soup looks amazing. Unfortunately, Mike hates mushrooms so I won’t be making it. Maybe we could have this at Enrichment! 😉

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