Side Pannel
Polish Mushroom Soup
Ingredients List
- 5 oz (about 4 to 6) dried
- -mushrooms such as polish
- -borowik
- 12 lg Dried shiitake mushrooms
- 3 qt Beefstock
- 5 Stalks celery; chopped
- 2 lg Onions; chopped
- 5 Carrots; chopped
- 1 lb White button mushrooms;
- -sliced
- 2 tb Parsley; finely chopped
- 2 tb Dill; finely chopped
- 1 tb Kosher salt
- 1 c Orzo
- 2 tb Unsalted
- 2 tb Flour
- 1 c Sour cream
- Coarse salt and freshly
- -ground black pepper
Directions
1. Rinse the dried mushrooms. Place each variety of dried mushrooms in 2
cups of cold water and soak for at least 4 hours or overnight.
2. In a large pot, bring the stock to a simmer. Add the celery, onions, and
carrots. Strain the dried mushrooms, reserving the soaking liquid. Add the
strained soaking liquid to the soup. Chop the hydrated mushrooms into
1/4-inch pieces slightly larger than the diced vegetables and add to the
soup. Add the sliced white button mushrooms.
3. Cover and cook the soup until the vegetables are tender, about 60
minutes. Bring the soup to a boil. Stirring constantly, add the orzo.
Reduce the heat to a gentle boil and, stirring occasionally to prevent the
pasta from sticking, cook until the orzo is cooked through, another 6 to 8
minutes.
4. Meanwhile melt the butter in a small saucepan over medium heat. Add the
flour and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1
cup of the broth from the soup and add to the roux, whisking constantly
until slightly thickened and free of lumps. Stir the thickened liquid into
the soup. Add the chopped parsley and dill.
5. Finish the soup with sour cream: Add 1/4 cup of the thickened soup to
the sour cream. Whisk until smooth. Add the sour cream to the soup,
whisking constantly until it is well incorporated, about 3 minutes. Season
to taste with salt and pepper.
cups of cold water and soak for at least 4 hours or overnight.
2. In a large pot, bring the stock to a simmer. Add the celery, onions, and
carrots. Strain the dried mushrooms, reserving the soaking liquid. Add the
strained soaking liquid to the soup. Chop the hydrated mushrooms into
1/4-inch pieces slightly larger than the diced vegetables and add to the
soup. Add the sliced white button mushrooms.
3. Cover and cook the soup until the vegetables are tender, about 60
minutes. Bring the soup to a boil. Stirring constantly, add the orzo.
Reduce the heat to a gentle boil and, stirring occasionally to prevent the
pasta from sticking, cook until the orzo is cooked through, another 6 to 8
minutes.
4. Meanwhile melt the butter in a small saucepan over medium heat. Add the
flour and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1
cup of the broth from the soup and add to the roux, whisking constantly
until slightly thickened and free of lumps. Stir the thickened liquid into
the soup. Add the chopped parsley and dill.
5. Finish the soup with sour cream: Add 1/4 cup of the thickened soup to
the sour cream. Whisk until smooth. Add the sour cream to the soup,
whisking constantly until it is well incorporated, about 3 minutes. Season
to taste with salt and pepper.
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