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Polish Mushroom Soup

This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms. Since borowik mushrooms can sometimes be difficult to find, you may substitute dried cepes, also known as porcini mushrooms. Always store dried mushrooms in an airtight container to preserve their flavor.

  • servings: 10

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Ingredients

  • 5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cepes
  • 12 large dried shiitake mushrooms
  • 3 cups Homemade Beef Stock Homemade 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

Directions

  1. Step 1

    Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.

  2. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, February

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Reviews (5)

  • 12 Apr, 2012

    wmoore58
    12 Apr, 2012

    I have been making this soup ever since 1997 when it first appeared on Martha Stewart Living. I have made it with beef, chicken and vegetable stocks and used a variety of mushrooms and every time the soup turns out great. I make it the week before thaw it out two days before and then just heat it up for the day of Thanksgiving it's always good. To turn up the flavor volume add 1/4 tsp fresh ginger and the juice of 1/2 lemon.

  • 12 Apr, 2012

    I have been making this soup ever since 1997 when it first appeared on Martha Stewart Living. I have made it with beef, chicken and vegetable stocks and used a variety of mushrooms and every time the soup turns out great. I make it the week before thaw it out two days before and then just heat it up for the day of Thanksgiving it's always good. And yes use 3 quarts of whatever stock you like.

  • 8 Feb, 2010

    This recipe is on the site twice and the other version calls for 3 qts. stock, not 3 cups. Sounds like 3 qts. is the way to go.

  • 9 Feb, 2009

    I tried the recipe as stated but had to add another 40 oz. of beef broth for it to work properly.

  • 21 Jan, 2009

    3 cups stock does not seem enough for the 8-12 servings. Could this be an error