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Polish Mushroom Soup

3 oz. Dried mushroom (or a container of fresh mushrooms)
1 large can of beef broth
1 whole onion
3 tbsp. of flour
1 stick butter
½ tsp. salt
¼ tsp. pepper
¼ cup of cold water
¼ cup of sour cream
1 can mushroom soup (optional)

Rinse mushrooms and soak covered in cold water for three or four hours. Do not remove this water. Place water and mushrooms in a saucepan and put in the whole, peeled onion and bring to a boil. Add 1 large can of beef broth and let this simmer for one hour covered. Now you can remove the onion.

Use a beater to blend sour cream, flour, salt, pepper and cold water. Blend until you get the consistency of a liquid. For best results, before pouring the above into the saucepan, use a dipper and mix mushroom broth to make it more liquidly. Be sure to stir continually while pouring into the broth. Add the stick of butter and boil, to be sure your mushrooms are cooked.

One can of mushroom soup can be added at this time (optional) and continue to simmer for about ten minutes.

“Usually I taste the broth to make sure it has a good flavor. You may need to add salt and pepper to jazz it up. If you want to make more of this broth, just add another can of beef broth.” Sr. Mary Anthonille Tyczkowski, CSSF