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Polish Mushroom Soup

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This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.

Source: Martha Stewart Living, February 2004
Servings

Ingredients

Directions

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.

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  • wmoore58
    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.
    Reply
  • 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. And yes use 3 quarts of whatever stock you like.
    Reply
  • Tylersmom
    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.
    Reply
  • Tee927
    9 FEB, 2009
    I tried the recipe as stated but had to add another 40 oz. of beef broth for it to work properly.
    Reply
  • Karensen
    21 JAN, 2009
    3 cups stock does not seem enough for the 8-12 servings. Could this be an error
    Reply

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