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Polish Mushroom Soup


3 to 4 oz. Dried King Bolete mushrooms (or a container of fresh mushrooms)
4 cups of beef broth
1 whole large onion, peeled
3 tablespoons of flour
1/3 cup of cold water
1/3 cup of sour cream
3 tablespoons of butter
Salt and freshly ground black pepper to taste


  • Rinse mushrooms and soak covered in cold water for at least two or three hours or overnight. Do not discard the water. 
  • Place water and soaked mushrooms in a large saucepan, put in the whole, peeled onion and bring to a boil. 
  • Add beef broth and let this simmer slowly for about 45 minutes, covered. Remove the onion.
  • In a separate bowl dissolve flour in cold water and blend with sour cream until totally smooth. 
  • For best results, remove mushroom soup from the heat before pouring the sour cream mixture into the saucepan, and stir the broth continually while pouring mixture into the broth. 
  • Add the 3 tablespoons of butter, mix well to dissolve the butter, taste and adjust seasoning. 
  • Boil for another 15 minutes, and taste again to make sure mushrooms are cooked and everything is blended properly.
  • Serve with garlic bread or fresh rye bread and butter.

TIPS: Porcini mushrooms are the second best mushrooms to use if you don't have Polish mushrooms. If you don't use Polish mushrooms add one can of mushroom soup for stronger flavor and simmer for another 5 to 8 minutes.

Always taste the broth to make sure it has a good strong mushroom flavor. If you want or need to make more of this soup, just add another cup of beef broth. Taste and adjust seasoning.

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