Polish Mushroom Soup is a soulful, earthy classic that warms you from the inside out. In Poland, this soup—often called zupa grzybowa—is especially popular during holidays and autumn when mushrooms are in season. The deep, woodsy flavor of wild or cultivated mushrooms combined with aromatic herbs, tender vegetables, and a touch of cream creates a comforting bowl that satisfies both vegetarians and meat‑eaters alike. Whether you make it with fresh field mushrooms or reconstituted dried ones, this recipe brings a taste of Polish tradition to your kitchen in about an hour.
Why You’ll Love This Polish Mushroom Soup
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Deep, earthy flavor: The mushrooms are the star, bringing a savory, umami richness that lingers.
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Versatile and flexible: You can use fresh mushrooms, dried wild mushrooms, or a mix, and even add pasta or potatoes depending on your preference.
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Comforting, yet light: The addition of cream adds smoothness without making the soup heavy.
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Herbal notes: Dill and marjoram lift the flavor, giving it a Polish twist.
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Great leftovers: The flavor often deepens after a day, making it ideal to prepare ahead.
Ingredients
Here’s what you’ll need:
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1.3 lb (≈ 600 g) sliced fresh mushrooms or 2.5–3.5 oz (70–100 g) dried mushrooms (soaked, drained; keep soaking liquid)
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1 large onion (≈ 140 g), diced
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3 cloves garlic, peeled and minced
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4 cups (≈ 1 L) broth (vegetable, chicken, or beef)
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4 small or 1 large Russet potatoes (≈ 1 lb / 450 g), peeled and diced (optional, especially if using pasta)
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2 large or 4 medium carrots (≈ ½ lb / 220 g), peeled and sliced
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A handful of fresh dill or 1 Tbsp dried dill
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1 teaspoon marjoram
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3 tablespoons butter (divided)
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2 tablespoons olive oil
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2 tablespoons all‑purpose flour
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3 tablespoons heavy cream
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Salt and pepper, to taste
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Pasta (optional) cooked per package instructions
Step‑by‑Step: How to Make Polish Mushroom Soup
Here’s how to turn those ingredients into a fragrant, soul-warming soup:
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Prepare and sauté aromatics
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Chop or slice your mushrooms (if fresh).
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In a large frying pan over medium to medium‑high heat, melt 2 Tbsp butter + 2 Tbsp olive oil. Add diced onion and cook ~5 minutes until translucent.
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Add minced garlic and cook 1–2 more minutes until fragrant.
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Cook the mushrooms
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Add the chopped mushrooms to the pan. If using fresh, you may need to cook in batches so they release their moisture evenly and don’t overcrowd.
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Cook, stirring now and then, about 15–20 minutes until mushrooms shrink and soften.
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If you’re using dried mushrooms, now is the time to add some (but not all) of the soaking liquid to the pot (see below).
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Simmer the base vegetables
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Meanwhile, in a large soup pot, combine the broth, diced potatoes (if using), and sliced carrots.
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Bring to a boil, reduce heat, and simmer ~15 minutes or until vegetables are tender (test with a fork).
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Combine and add herbs
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Transfer your sautéed mushroom mixture into the soup pot.
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Stir in dill and marjoram.
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If you soaked dried mushrooms, you may now add part of the soaking liquid (but leave sediment behind). The soaking liquid enhances depth and color, but avoid gritty bits.
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Thicken and finish
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In the same mushroom pan, melt 1 Tbsp butter over medium‑high heat, then whisk in 2 Tbsp flour. Cook ~2 minutes, stirring continuously (this makes a roux).
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Remove from heat. Slowly whisk in 3–4 ladles of the hot soup broth until smooth.
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Whisk in 3 Tbsp heavy cream.
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Pour this mixture back into the soup pot and stir gently to incorporate and slightly thicken the broth.
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Let the soup simmer a few more minutes, but don’t boil vigorously.
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Season with salt and pepper, adjusting to your taste (especially depending on how salty your broth is).
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Serve with pasta (optional)
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If you’re adding pasta, put cooked pasta in the bowls first, then ladle the soup over it.
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Helpful Tips
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When using dried mushrooms, decant the soaking liquid rather than pouring it all—grit often sinks to the bottom.
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Don’t overcrowd the mushroom pan—if too crowded, mushrooms steam rather than brown.
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Use low heat when finishing with cream or sour cream (if substituting) so the dairy doesn’t curdle.
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If the soup is too thick, thin it with extra broth or water, adjusting seasoning.
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For extra flavor, you can sauté some mushrooms separately and use as a garnish on top of bowls.
Substitutions and Variations
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Sour cream instead of heavy cream: Adds tang, but avoid boiling once it’s added.
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Vegan/dairy-free: Use vegan butter (or more olive oil) and coconut cream or a plant-based cream alternative.
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Other herbs: Use thyme or parsley if dill isn’t preferred.
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Add acidity: A squirt of lemon juice or splash of white vinegar brightens the flavor.
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Skip potatoes: Use pasta or omit both and enjoy as a light soup.
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Add extra vegetables: Mushrooms pair well with parsnips, celery, or leeks.
Storage Instructions
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Refrigerator: Keep the cooled soup in an airtight container and refrigerate for up to 3 to 4 days.
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Freezer: You can freeze without cream (freeze base soup). When ready to eat, thaw and add cream at reheating stage.
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Leftover pasta: Store pasta separately; when serving again, warm soup first then combine to avoid soggy pasta.
Nutritional Information
Here’s a rough estimate (per serving, assuming 6 servings, using fresh mushrooms, potatoes, and cream):
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Calories: ~200–250 kcal
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Fat: ~10–12 g
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Saturated fat: ~5–6 g
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Carbohydrates: ~20–25 g
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Fiber: ~2–3 g
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Protein: ~4–6 g
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Sodium: depends heavily on broth choice
Note: Substituting low‑fat cream or omitting potatoes/pasta will reduce calories and carbs.
Serving Suggestions
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Serve with rye bread or crusty sourdough to soak up the broth.
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Garnish with extra fresh dill or a swirl of cream.
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A crisp green salad or steamed green beans make a nice side.
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Pair with a light white wine (if you drink) or a crisp sparkling water.
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For a heartier meal, serve with grilled sausage or a side of pierogi.
Frequently Asked Questions About Polish Mushroom Soup
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Can I use only dried mushrooms?
Yes — dried mushrooms are traditional in many versions. Soak them several hours or overnight, then drain and reserve the liquid (decanted) to add flavor. Just be sure to leave sediment behind to avoid grit in the soup. -
Should I peel the potatoes?
Peeling gives a smoother texture, but you can leave skins on if washed well and you like a more rustic feel. -
Can I skip the cream?
Yes — the soup will be lighter and more brothy, but still flavorful. You could stir in a bit of milk or plant-based alternative just before serving. -
How to make it gluten‑free?
Substitute a gluten‑free flour (rice flour, cornstarch slurry) for the roux. Or omit thickening and allow natural mushroom starches to lend body. -
Why does my soup taste bland?
It may need more salt, or the broth you used is weak. Also, make sure to sauté mushrooms long enough to deepen flavor. Adding a touch of acid (lemon juice) can brighten it too. -
Can I add meat?
Yes — small bits of cooked bacon, ham, or sausage can be added, but it changes its character from a mushroom-forward Polish classic.
Conclusion
Thank you for giving this Polish Mushroom Soup recipe a chance! I adore this dish because it brings such cozy depth of flavor while remaining gentle and approachable. There’s something magical about mushrooms, dill, and a touch of cream coming together in a pot — it feels like a warm hug in a bowl. I hope you enjoy making (and eating) it as much as I do. Please share how it turns out, and feel free to customize it to your taste. Happy cooking, and may your kitchen be filled with aroma, warmth, and delicious memories!
Print
Polish Mushroom Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Polish Mushroom Soup is a traditional and earthy comfort food made with fresh or dried mushrooms, vegetables, broth, dill, and cream. This cozy soup is simple to make, packed with deep flavor, and perfect for cool days or festive occasions.
Ingredients
Here’s what you’ll need:
1.3 lb (≈ 600 g) sliced fresh mushrooms or 2.5–3.5 oz (70–100 g) dried mushrooms (soaked, drained; keep soaking liquid)
1 large onion (≈ 140 g), diced
3 cloves garlic, peeled and minced
4 cups (≈ 1 L) broth (vegetable, chicken, or beef)
4 small or 1 large Russet potatoes (≈ 1 lb / 450 g), peeled and diced (optional, especially if using pasta)
2 large or 4 medium carrots (≈ ½ lb / 220 g), peeled and sliced
A handful of fresh dill or 1 Tbsp dried dill
1 teaspoon marjoram
3 tablespoons butter (divided)
2 tablespoons olive oil
2 tablespoons all‑purpose flour
3 tablespoons heavy cream
Salt and pepper, to taste
Pasta (optional) cooked per package instructions
Instructions
Here’s how to turn those ingredients into a fragrant, soul-warming soup:
-
Prepare and sauté aromatics
-
Chop or slice your mushrooms (if fresh).
-
In a large frying pan over medium to medium‑high heat, melt 2 Tbsp butter + 2 Tbsp olive oil. Add diced onion and cook ~5 minutes until translucent.
-
Add minced garlic and cook 1–2 more minutes until fragrant.
-
-
Cook the mushrooms
-
Add the chopped mushrooms to the pan. If using fresh, you may need to cook in batches so they release their moisture evenly and don’t overcrowd.
-
Cook, stirring now and then, about 15–20 minutes until mushrooms shrink and soften.
-
If you’re using dried mushrooms, now is the time to add some (but not all) of the soaking liquid to the pot (see below).
-
-
Simmer the base vegetables
-
Meanwhile, in a large soup pot, combine the broth, diced potatoes (if using), and sliced carrots.
-
Bring to a boil, reduce heat, and simmer ~15 minutes or until vegetables are tender (test with a fork).
-
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Combine and add herbs
-
Transfer your sautéed mushroom mixture into the soup pot.
-
Stir in dill and marjoram.
-
If you soaked dried mushrooms, you may now add part of the soaking liquid (but leave sediment behind). The soaking liquid enhances depth and color, but avoid gritty bits.
-
-
Thicken and finish
-
In the same mushroom pan, melt 1 Tbsp butter over medium‑high heat, then whisk in 2 Tbsp flour. Cook ~2 minutes, stirring continuously (this makes a roux).
-
Remove from heat. Slowly whisk in 3–4 ladles of the hot soup broth until smooth.
-
Whisk in 3 Tbsp heavy cream.
-
Pour this mixture back into the soup pot and stir gently to incorporate and slightly thicken the broth.
-
Let the soup simmer a few more minutes, but don’t boil vigorously.
-
Season with salt and pepper, adjusting to your taste (especially depending on how salty your broth is).
-
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Serve with pasta (optional)
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If you’re adding pasta, put cooked pasta in the bowls first, then ladle the soup over it.
-
Notes
For dried mushrooms, soak in water for hours or overnight and save some of the liquid—avoid the gritty bottom. Sour cream can replace heavy cream (don’t boil afterward). For a tangy twist, a splash of lemon juice or vinegar works well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 4 g
- Carbohydrates: 24 g
- Protein: 5 g