We enjoyed this soup the several times we visited Poland.
-etc.
sos grzyby suszone
Makes 2 cups (480 ml)
2 cup (480 ml) boiling water
2-ounces (55 g) of porcini* mushrooms or substitute dry or fresh Shiitake (less
earthy but similar meaty texture)
2 Tbs. (30 ml.) (dairy-free) organic butter
1 copped organic onion
8-ounces (225 g) fresh or canned (reserve the liquid) sliced a different mushroom
1 tsp. (5 ml) organic vegetable or chicken broth
black pepper to taste
1 cup (240 ml) organic sour cream
2 Tbs. (30 ml) (gluten-free) flour
A. Using dried mushrooms:
1. jeden Place the dried mushrooms in a bowl and pour boiling water over
them. Let sit for 30 minutes.
2. dwa Sauté the onions in the butter.
3. trzy Remove the mushrooms (save the liquid) and add to the onions.
4. cztery Add the soaking liquid to the pan.
5. pięć Bring to a boil, reduce heat, cover, and simmer 30 minutes.
B. Using fresh mushrooms:
1. jeden In a bowl, pour boiling water over the mushrooms.
2. dwa Sauté the onions in the butter.
3. trzy Add the mushrooms and water.
C. Using canned mushrooms:
1. jeden Sauté the onions in the butter.
2. dwa Add the mushrooms with the liquid to the pan.
3. trzy Bring to a boil, reduce heat, cover, and simmer 30 minutes.
D. Sauce:
1. jeden In a bowl, use a fork to blend 2 Tbs. (30 ml) flour into the sour cream.
2. dwa Add 3 ladies of hot mushroom liquid, one at a time. Whisk until smooth.
3. trzy Slowly pour the mixture into the mushroom pan. Simmer 5-10 minutes,
until it thickens.
E. Use over:
-meats
-vegetables
-fish
-potatoes
-dumplings
-stuffed cabbage
-pasta
-etc.
*Italian: "piglets"
French: cèpe
German: Steinpilz "stone mushroom"
Latin: boleuts edulis
-a nutty taste, high in protein
-If buying dry porcini, purchase whole mushrooms with a strong
smell, avoid too much dust or crumbled prices on the bottom as the
flavor is not as good.
