Polish Style Cream of Mushroom Soup (Zupę Grzybową)

In our family no Christmas Eve meal (Wigilia in Polish) was complete without Cream of Mushroom soup in the Polish style. In the past we reserved the cooked dried mushrooms, chopped them up finely and added them to the soup. Today, with fresh mushrooms readily available in the supermarket, I use them instead of the dried. I think the texture of fresh mushrooms is preferable.

Polish Style Cream of Mushroom Soup

Polish Style Cream of Mushroom Soup (Zupę Grzybową)

1-.7 ounce package Polish dried Bolete or Porcini mushrooms

1 stalk celery broken into 3 pieces (leaves included)

1 medium carrot broken into 2 pieces, rinsed and dried

1/2 medium sweet onion, coarsely chopped

4 cups water

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove of garlic

1 tablespoon white vinegar (optional)

2 1-.5 ounce cans Cream of Mushroom Soup

1/2 cup half-and-half

1 box ( ounces) Baby Bella Mushrooms, sliced

2 tablespoons butter

Salt and pepper to taste

1/2 cup sour cream

2 russet potatoes, cubed and cooked.

In a medium saucepan combine dried mushrooms, celery, carrot, onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper, vinegar and 4 cups of water. Bring to a boil. Reduce heat, cover, and simmer for about 2 hours.

Strain vegetables, using a tablespoon to press out as much of the broth as you can get. Whisk in 2 cans of Cream of Mushroom Soup. Whisk until smooth.

In a medium frying pan melt butter, add sliced mushrooms and sauté until mushrooms are cooked through. Stir into Mushroom Soup mixture. Salt and pepper to taste.

Serve soup with potatoes and a dollop of sour cream (optional).