Are you looking for a unique and delicious dish to add to your Christmas Eve menu? Look no further than this traditional Polish Mushroom Soup recipe for Christmas!

Polish soup is sure to be a hit for any special occasion, holiday, or event. Full of flavor and plenty of ingredients you'll be wanting more.

What is Polish Mushroom Soup?

This soup, known in Polish as Zupa grzybowa, is a creamy soup made with mushrooms and sour cream. It's a staple on the Polish Christmas Eve menu, also known as Wigilia.

Plus its low fat content makes it a healthier option for those watching their waistlines during the holidays.

Traditionally, Wigilia is a meatless meal, and mushroom soup fulfills that requirement while still providing a hearty dish.

Eastern Europeans have long used mushrooms as a meat substitute, and this soup is a perfect example of that. The creamy texture and rich flavor make it a satisfying choice for any holiday meal.

Polish people will also hide a single whole wheat grain in the soup before serving - whoever finds it on Christmas day is said to have good luck in the coming year!

Polish Christmas Mushroom Soup

For this favorite soup you will need a stock pot and carious ingredients found at specialty stores. You can also substitute chopped fresh mushrooms for dried mushrooms.

Ingredients

• 4 ounces dried mushrooms
• Salt
• Black pepper
• 2 tablespoon flour
• 3 ½ cups hot water
• 3 quarts chicken stock
• 1 cup rinsed and drained pearl barley
• 1 tablespoon coarsely chopped parsley
• 2 cups sour cream
• 1 cup cooked kluski noodles (optional)

Instructions

1. Combine dry mushrooms and cups of hot water in a large bowl. Let it stand for 1 hr.

2. With your fingers, work mushrooms to release any grit. Let it stand for about an hour until very pliable.

3. Lift the mushrooms from the liquid and strain. Cut the strained mushrooms into small pieces. Place mushrooms aside and reserve a bowl of strained soaking liquid.

4. In a 5 to 6 quart large pot combine stock, chopped mushrooms, and pearl barley. Pour reserved soaking liquid into pot.

5. Cover and bring pot to a a gentle boil on medium heat. Then reduce heat, cover, and simmer. Stir occasionally until mushrooms and pearl barley are tender about 30-45 minutes.

6. In a medium bowl, mix sour cream with flour and temper by whisking in a little hot soup.

7. Pour sour cream mixture into your hot soup. Whisk constantly with a slotted spoon on medium high heat until it comes to a boil.

8. Add a pinch of salt and pepper to soup pot.

9. Remove move heat and ladle soup into a small bowl. Serve with Kluski noodles if using and garnish with a dollop of sour cream and parsley.

How to Store and Reheat

To store, let the soup cool to room temperature and then transfer it to an airtight container. It will last in the fridge for 3-4 days.

When ready to reheat the next day, warm on the stove or in the microwave until hot throughout. Enjoy!

What Type of Mushrooms to Use

You can use any type of mushroom, but the traditional polish choice is a mix of wild mushrooms like porcini mushrooms or chanterelle.

A wild mushroom soup is a traditional food of Polish forest hunters and mushroom gatherers, known as grzybiarze.

If using store bought mushrooms, cremini work well in this dish.

You can also use:

• Shiitake mushrooms
• White button mushrooms
• Borowiki mushrooms
• Oyster mushrooms
• Reconstituted dried mushrooms

You can also use the old trick of both wild and store-bought mushrooms for added depth of flavor.

Many Asian markets and ethnic stores will carry these mushrooms.

What to Serve With Soup

This soup pairs well with a couple of different options.

Here are some great ideas to serve on the side:

• A mixed green salad with balsamic vinegar
• Rye bread or crusty bread
• Pickled vegetables
• Hard-boiled egg
• Smoked fish such as salmon or whitefish
• Pierogi or potato pancakes

You could also add protein to this soup by stirring in cooked and shredded chicken, beef, or pork.

More Polish Soups to Try

There are plenty of traditional recipes for everyday mushroom soups. Here are some more interesting recipes to try:

• Sour mushroom soup
• Sauerkraut soup
• Sour rye soup
• Zupa pieczarkowa

When cooking with mushrooms and cups water add bouillon cubes for added flavor.

Remember, Polish soups are meant to be brothy and not overly thick in consistency.

Tips and Variations

Popular recipes like this are great for a Polish Christmas eve dinner. With a full list of ingredients and rich flavor you can make it even better with these tips.

• Feel free to use any type of mushroom you prefer or a mix. Just make sure to clean and chop them before adding them to the soup.
• If you want an even creamier soup, add 1 cup heavy cream in step 6 along with sour cream and flour mixture.
• You can also add diced carrots or celery for added vegetables. Just cook until tender before proceeding with the rest of the recipe.
• Use mushroom stock, vegetable broth, or chicken broth instead.
• For a vegetarian option, substitute vegetable stock for chicken stock and omit Kluski noodles (which are typically made with eggs).
• Take a couple of large onions and olive oil. Saute in a medium pot and add to soup.
• For a thicker soup, try adding 1-2 tablespoons of cornstarch mixed with a little cold water in step 6. Whisk until desired consistency is reached.
• Add cooked diced chicken, pork ribs, or polish sausage for added protein. Just cook before adding to the soup.
• Wild rice and bay leaf an be added to the soup for added texture and flavor.
• Lemon juice or sauerkraut juice to add a pop of brightness to the dish.

Polish Soups

This Polish mushroom soup recipe is the perfect addition to your Christmas Eve menu. It's hearty, creamy, and full of flavor. Don't forget to hide that lucky grain before serving!

To learn how to make reconstituted mushrooms there are plenty of videos on social media by Martha Stewart.

You are sure to have a Merry Christmas with this easy recipe. Add a little bit of your personal favorite ingredients and you are good to go.

This written recipe is sure to be a hit and a first star recipe. Enjoy this Christmas Polish mushroom soup recipe and happy holidays!

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Polish Christmas Eve Mushroom Soup Recipe

Print

Polish soup is sure to be a hit for any special occasion, holiday, or event. Full of flavor and plenty of ingredients you'll be wanting more.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 4 ounces dried mushrooms
• Salt
• Black pepper
• 2 tablespoon flour
• 3 ½ cups hot water
• 3 quarts chicken stock
• 1 cup rinsed and drained pearl barley
• 1 tablespoon coarsely chopped parsley
• 2 cups sour cream
• 1 cup cooked kluski noodles (optional)

Instructions

1. Combine dry mushrooms and cups of hot water in a large bowl. Let it stand for 1 hr.
2. With your fingers, work mushrooms to release any grit. Let it stand for about an hour until very pliable.
3. Lift the mushrooms from the liquid and strain. Cut the strained mushrooms into small pieces. Place mushrooms aside and reserve a bowl of strained soaking liquid.
4. In a 5 to 6 quart large pot combine stock, chopped mushrooms, and pearl barley. Pour reserved soaking liquid into pot.
5. Cover and bring pot to a a gentle boil on medium heat. Then reduce heat, cover, and simmer. Stir occasionally until mushrooms and pearl barley are tender about 30-45 minutes.
6. In a medium bowl, mix sour cream with flour and temper by whisking in a little hot soup.
7. Pour sour cream mixture into your hot soup. Whisk constantly with a slotted spoon on medium high heat until it comes to a boil.
8. Add a pinch of salt and pepper to soup pot.
9. Remove move heat and ladle soup into a small bowl. Serve with Kluski noodles if using and garnish with a dollop of sour cream and parsley.

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