Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Polish Mushroom Soup 3.7 (66) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms. Ingredients 5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cepes 12 large dried shiitake mushrooms 3 quarts 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 Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight. 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. 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. 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. 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. Cook's Notes 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. Rate it Print