Polish cream of mushroom soup, often called zupa pieczarkowa, is a comforting soup of mushrooms, broth, potatoes, and cream, usually finished with fresh dill. Home-style versions vary: some use noodles instead of potatoes, and some add sour cream for a gentle tang; this version combines potatoes with sour cream for a satisfying, velvety bowl.
Ingredients
- 3 tablespoons unsalted butter (42 g)
- 1 tablespoon neutral oil (15 ml)
- 10 cups sliced cremini or white button mushrooms (about 680 g)
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 3 tablespoons all-purpose flour (24 g)
- 6 cups low-sodium chicken or vegetable broth (1.4 L)
- 2 cups peeled potatoes cut into ½-inch cubes, such as Yukon Gold (340 g)
- 1 dried bay leaf
- 1 teaspoon fine salt (6 g), plus more to taste
- ¼ teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
- ⅔ cup sour cream (160 g), preferably full-fat
- ½ cup heavy cream (120 ml)
- ¼ cup finely chopped fresh dill (about 10 g)
- 1 tablespoon lemon juice (15 ml), optional
Instructions
- Prepare the vegetables. Wipe the mushrooms with a damp paper towel or rinse them quickly and dry them well; avoid leaving them soaking in water. Slice them about ¼ inch (6 mm) thick. Chop the onion, peel and cube the potatoes, and chop the dill. Keeping the potato pieces close in size helps them become tender together.
- Brown the mushrooms. Set a large, heavy soup pot over medium-high heat and add the butter and oil. When the butter has melted, add the mushrooms. If they do not fit in a loose layer, cook them in two batches so they brown instead of steam. Stir occasionally for 9 to 12 minutes, until their liquid has mostly evaporated and the edges are golden. A little color gives the broth a deeper, more savory flavor.
- Soften the onion and add the flour. Lower the heat to medium. Stir in the onion and cook for 4 to 5 minutes, until softened and translucent. Sprinkle the flour over the mushrooms and onion, then stir constantly for 1 minute so it coats the vegetables and loses its raw, powdery taste. Do not let it scorch on the bottom of the pot.
- Simmer the soup. Pour in the broth gradually while stirring and scraping the bottom of the pot to loosen the browned bits. Add the potatoes, bay leaf, salt, and pepper. Bring the broth to a gentle boil, then lower the heat and simmer uncovered for 18 to 20 minutes. Stir once or twice, and check a potato with a fork; it should be tender but still hold its shape. If the soup thickens more than you like, stir in a little extra broth or water.
- Temper the dairy. In a bowl, whisk the sour cream and heavy cream together until smooth. Ladle in about 1 cup (240 ml) of hot soup a little at a time, whisking as you go. This gently warms the dairy and helps prevent sour cream from forming lumps when it meets the hot pot.
- Finish and serve. Remove the bay leaf. Turn the soup to low and slowly stir in the tempered cream mixture. Warm gently for 2 to 3 minutes, stirring, but do not let the soup boil once the dairy is added. Stir in the dill and, if you want a brighter finish, the lemon juice. Taste and adjust the salt and pepper before ladling into warm bowls.
Tips
- Give the mushrooms space. Crowding traps steam and makes the mushrooms pale and soft rather than browned. Use a wide pot or cook in batches; the extra few minutes are worthwhile for a more developed mushroom flavor.
- Choose the broth to suit your table. Chicken broth gives the soup a rounder, more traditional home-style flavor, while vegetable broth makes it vegetarian. Use low-sodium broth so the soup does not become too salty as it simmers, then season at the end.
- Keep the dairy smooth. Full-fat sour cream is less likely to split than low-fat sour cream. Temper it with hot broth, add it over low heat, and avoid boiling the finished soup. If the sour cream is very thick, whisk it with the heavy cream before tempering.
- Adjust thickness before serving. Flour and potato starch both thicken the broth, especially as the soup cools. Add broth a splash at a time if it becomes too thick. If you prefer a lighter soup, use 2 tablespoons (16 g) flour instead of 3; the broth will be less creamy but still lightly thickened.
Serving Suggestions
Serve the soup hot as a first course or make it the center of a simple lunch with rye bread, crusty sourdough, or a soft roll for dipping. A slice of dark Polish-style rye is particularly good with the earthy mushrooms and tangy cream. For a fuller meal, pair a bowl with a crisp cucumber salad, a green salad with a sharp vinaigrette, or a plate of roasted vegetables. These fresher sides balance the soup’s creamy texture without competing with its mild flavor.
Scatter a little extra chopped dill over each bowl just before serving. A small spoonful of sour cream, a few turns of black pepper, or a squeeze of lemon can also be added at the table. If serving the soup as a starter, keep the portions modest and follow it with a main dish such as roasted chicken, baked fish, or pierogi. For a casual supper, offer bread and a salad alongside and let the soup be the main event.
Variations
Use noodles instead of potatoes: This is a familiar alternative in Polish home cooking. Leave out the potatoes and simmer the soup base until the onion is tender. Cook 5 to 6 ounces (140 to 170 g) of egg noodles separately according to the package directions, drain them, and add them to bowls or the pot just before serving. Cooking noodles separately keeps them from soaking up too much broth as leftovers sit.
Make it vegetarian: Choose vegetable broth and check that it is seasoned to your liking. For extra depth, add ½ teaspoon (about 1 g) dried marjoram with the broth; it gives a gentle herbal note without changing the soup’s basic character. You can also use a mixture of cremini and white button mushrooms. Cremini tend to taste earthier, while button mushrooms give a milder result.
Add dried mushrooms: Dried porcini are not essential, but they contribute a concentrated, woodsy flavor. Soak ½ ounce (14 g) dried porcini in 1 cup (240 ml) hot water for 20 minutes, lift them out, chop them, and add them with the potatoes. Strain the soaking liquid through a fine-mesh strainer or coffee filter to remove grit, then replace 1 cup of the broth with it. This variation adds a soaking step and a stronger mushroom flavor.
Make it lighter or thicker: For a less rich finish, replace the heavy cream with an additional ½ cup (120 g) sour cream, or use whole milk in its place. The soup will taste less luxurious and may be a little thinner. For a thicker, more rustic bowl, mash a few cooked potato cubes against the side of the pot before adding the dairy; this thickens the broth without adding more flour.
Storage and Reheating
Let the soup cool briefly, then refrigerate it in a shallow, airtight container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The potatoes will absorb some liquid as the soup sits, so plan to stir in a little broth or water when reheating. Store noodles separately if you made the noodle variation, and add them to each serving so they do not become overly soft.
Reheat only the amount you need in a saucepan over medium-low heat, stirring often. Add a splash of broth if needed and heat leftovers to 165°F (74°C), checking with a food thermometer. Avoid a hard boil, which can make the dairy look grainy even when the soup is safe to eat. You can also reheat a portion in the microwave in a covered, microwave-safe bowl, stirring midway and checking the temperature in more than one spot.
For longer storage, freeze the soup before adding the sour cream and heavy cream, if possible. Cool it promptly, freeze it in airtight containers with room for expansion, and use it within about 2 months for best quality. Thaw overnight in the refrigerator, reheat until steaming and 165°F (74°C), then temper and stir in the dairy as directed. A fully finished dairy-based soup can be frozen, but the cream may separate or turn slightly grainy when thawed; whisking during gentle reheating can improve the texture.
Frequently Asked Questions
What mushrooms work best for Polish mushroom soup?
Cremini and white button mushrooms are reliable, easy-to-find choices. Cremini give the soup a deeper, earthier taste, while white buttons are mild and tender. A mixture works well, and a small amount of rehydrated porcini can add a more concentrated flavor. Whichever kind you choose, brown them in batches if the pot is crowded.
Can I make this soup without flour?
Yes. Leave out the flour for a thinner, more broth-forward soup, or mash some of the cooked potatoes into the liquid to thicken it naturally. You can also stir 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water and add it near the end, simmering briefly until the broth thickens. Do not add dry cornstarch directly to the hot soup, or it may clump.
Why did my sour cream curdle?
Sour cream is most likely to separate if it is cold when added, if it goes straight into very hot broth, or if the soup boils afterward. Whisking it with cream, tempering it with hot soup, and keeping the pot over low heat helps prevent this. If it looks a little grainy, take the pot off the heat and whisk gently; the flavor is usually still fine, though the texture may not become perfectly smooth.
Can I prepare the soup ahead of time?
Yes. For the smoothest texture, cook the soup through the potato-simmering step, cool and refrigerate it, then reheat it and add the tempered dairy and dill shortly before serving. This also makes it easier to avoid overcooking the potatoes. If the soup is already finished, reheat it gently and stir often rather than letting it boil.
Is Polish cream of mushroom soup always made with potatoes?
No. Polish home-style recipes vary by cook and region. Potatoes make this version hearty, while noodles are another common choice; some cooks serve the soup with neither and keep it more brothy. Use one or the other in this recipe rather than adding both, unless you also increase the broth, because potatoes and noodles both absorb liquid.
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