Cream of Mushroom Soup Polish style (aka Zupa Krem z Pieczarek)

This Polish Cream of Mushroom Soup is super easy to make and delivers on flavor. Traditionally this soup would be served with little pastry balls called ‘Groszek Ptysiowy,’ but they’re hard to find outside of Poland. So, instead, I suggest using bread croutons, which can be done in no time and also taste amazing. If you’re here just for a recipe then please use the ‘Jump to Recipe’ button above.

If you’re simply a mushroom soup lover and looking to expand your repertoire, then you may want to check my Polish Chunky Mushroom and Potato Soup, or this super flavorful Hungarian Mushroom Soup with lots of delicious Hungarian Paprika.

But if you are here for this super creamy mushroom soup, read on and I’ll show you just how easy it is to make.

First, my confession: this was my favorite soup when I was a teenager. I know, it may sound strange to some, but believe me that we eat A LOT of mushrooms in Poland!

During my childhood, my mom used to work in a boutique in a fancy international hotel. Her schedule compelled her to work on weekends. When that was the case, we would go there and have dinner in the hotel’s restaurant; because she didn’t have time to cook meals on those days. Apart from the convenience, she was getting employee discounts, so dining this way wasn’t difficult on our budget.

Funny thing is, I would always order the same thing. For me, it was always Cream of Mushroom Soup, and for my stepbrother, it would always be Clear Borscht with Mushroom Uszka. I recently told my husband about this tradition, and he looked at me and asked “why haven’t you ever made this soup for me yet”….I was stunned. He was right. With that inspiration, it came time to correct that mistake. So here it is.

What is Needed to Make This Soup

For exact measurements of Ingredients please refer to the printable recipe card at the end of this post.

This is a simple soup with just a few simple ingredients:

• Onions
• Leeks
• White Button Mushrooms
• Carrots
• Celery
• Potatoes
• Butter or clarified butter
• Stock (vegetable or chicken)
• Heavy Cream
• Bread (white, sourdough, or baguette – whatever you have handy, cubed and cooked either in butter or a little bit of olive oil will make any kind of bread super delicious).

How to Make this Delicious Cream of Mushroom Soup

One suggestion I’d make is to peel your mushrooms instead of washing them. Mushrooms are typically very dirty and my Mom’s trick was always to peel them. It will take few more minutes, but it’s totally worth your effort. Your mushrooms won’t need to be saturated with water and therefore will cook better.

Steps to make it are super simple

1. Saute some chopped leeks and onions with butter, until soft and translucent (for about 5 minutes).
2. Slice your mushrooms and add them to the leeks and onion mixture, and cook for another 5 minutes.
3. Add chopped carrots, celery, and potatoes. Pour the stock over, cover, and cook for about 20 minutes, until all the veggies are soft.
4. Once all your veggies are cooked, adjust seasoning with salt and pepper.
5. Using a handheld blender or standing blender, blend the soup until soft. If you’re using a standing blender you should blend your soup in batches and not fill out the blender bowl more than halfway. Use caution when blending the hot soup.
6. Once your soup is blended, add heavy cream and mix well.
7. In a pan, add a little bit of butter or oil and add cubed bread. When toasting, be sure to toss them a few times until crisp around.
8. You may also want to fry some mushroom slices for garnish. Add a little oil or butter to the pan and then add sliced mushrooms. Don’t season them and don’t touch them for about a minute or two, until golden brown. Then you can flip them and season with salt and pepper.
9. Serve your Cream of Mushroom Soup with a few pieces of croutons and some sliced mushrooms.
10. Enjoy!

How to Store it and Freeze it

If you make a big batch and can’t eat it all, just put it into an airtight container or Tupperware and enjoy it for several days.

You can also divide the soup into smaller, portion-sized containers and freeze them for up to 3 months.

Here are a Couple of More Recipes With Mushroom

• Mushroom Pesto Toasts with Fontina Cheese
• Zapiekanka with Mushroom and Cheese
• Wild Mushroom Risotto with Bacon
• Creamy Mushroom Sauce
• Pork Chops with Mushrooms

Cream of Mushroom Soup Polish Style

This Polish Cream of Mushroom Soup is super easy to make and delivers on flavor. Traditionally this soup would be served with little pastry balls called ‘Groszek Ptysiowy,’ but they’re hard to find outside of Poland. So, instead, I suggest using bread croutons, which can be done in no time and also taste amazing.

Print Pin Rate

Course: Dinner, Soup

Cuisine: Polish

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Author: Edyta

Ingredients

• 2 tbsp Butter
• 30 oz White Button Mushrooms 3 packages of 10 oz of mushrooms
• 1 Leek cleaned and chopped
• 1/2 Large Onion peeled and chopped
• 2 Carrots peeled and cubed
• 2 Celery sticks washed and chopped
• 3 Medium Potatoes Russet or Yellow, peeled and cubed
• 5 cups Broth Chicken and Vegetables
• 1/2 cup Heavy Cream
• Salt and Pepper to taste

Croutons

• 1/2 tbsp Olive Oil
• 4 slices Baguette cubed

Fried Mushrooms for Garnish

• 1/2 tbsp Butter
• 3 Mushrooms thinly sliced
• Salt and Pepper

Instructions

Prepare your mushrooms:

• Peel your mushrooms instead of washing them. Mushrooms are typically very dirty and the best trick is to peel them. It will take few more minutes, but it's totally worth your effort. Your mushrooms won't need to be saturated with water and therefore will cook better.

  Once peeled, slice them and they are ready.

Prepare your veggies:

• Clean and chop the leek, peel and chop the onion, peel and cube potatoes and carrots, wash and chop the celery.

Make the soup

• Add butter to the dutch oven or other deep pot. Add onions and leeks and saute for about 5 minutes.
• Add sliced mushrooms and sautee them for another 5 minutes.
• Add chopped carrots, celery, and potatoes. Pour the stock over, cover, and cook for about 20 minutes, until all the veggies are soft.
• Once all your veggies are cooked, adjust seasoning with salt and pepper.
• Using a handheld blender or standing blender, blend the soup until soft. If you're using a standing blender you should blend your soup in batches and not fill out the blender bowl more than halfway. Use caution when blending the hot soup. Once your soup is blended, add heavy cream and mix well.
• In a pan, add olive oil and add cubed bread. When toasting, be sure to toss them a few times until crisp around.
• To fry mushroom slices for garnish, add the remaining olive oil to the pan and then add sliced mushrooms. Don't season them and don't touch them for about a minute or two, until golden brown. Then you can flip them and season with salt and pepper.
• Serve your soup with croutons and sliced fried mushrooms. Enjoy!

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