Zupa Grzybowa

Mushroom Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 quarts of either meat or vegetable stock
  • 4 ozs. of dried mushrooms
  • 2 ozs. of potato flour
  • 2 oz. of butter
  • 6 tablespoons of sour cream, salt and pepper.


Pour boiling water over the mushrooms and let them stand for a few minutes. Then boil them in the stock till tender, remove when done, chop and return to the stock. Melt the butter in a small saucepan, stir in the flour, without browning, moisten with a few tablespoons of the hot stock and stir into the soup. Just before serving, add the sour cream. Nouilles are sometimes served with this typically Polish soup.