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Homemade mushroom chunky soup in a blue bowl

Polish Mushroom Soup with Yukon Gold Idaho® Potatoes

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 287kcal
Author: Edyta
This Polish Mushroom Soup is made with Yukon Gold Idaho® Potatoes and three types of mushrooms: White Button, Baby Bella, and Dry Porcini. It can be served chunky, with a splash of cream; partially blended, for a creamy consistency with some pieces of vegetables; or blended into a creamy mushroom type of soup. It's a personal preference.
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  • 24 oz. Fresh mushrooms mixed of White Button and Baby Bella, cleaned and sliced;
  • ½ Vidalia Onion Or Spanish Onion, chopped;
  • 0.7 oz. Dry Porcini Mushrooms optional, dehydrated;
  • 1 Leek only white parts, washed and chopped;
  • 2 Carrots peeled and chopped;
  • 2 Celery stalks washed and chopped;
  • 4 Yukon Gold Idaho® Potatoes medium size, cut into ½ inch cubes;
  • 1 Parsnip peeled;
  • 5 cups Mushroom Broth or Vegetable or Chicken Broth;
  • ½ cup Heavy Cream;
  • 4 tablespoons Clarified butter or olive oil;
  • Salt and Pepper to taste;
  • 2 tablespoons Fresh Parsley to garnish.


  • If using dry porcini mushrooms, place them in a pot of water and let sit for at least an hour, or better yet, overnight. Then bring them to a boil and cook for approximately an hour, until they're tender.
  • In a Dutch Oven, or other soup pot, heat up 2 tablespoons of clarified butter, or olive oil. Add chopped leeks and sauté them for 2-3 minutes.
  • Add chopped carrots, celery and potatoes, and let cook for another 3 minutes.
  • Add broth and parsnip, cover and cook for 20 minutes on medium heat.
  • In the meantime, heat up the remaining 2 tablespoons of clarified butter, or oil, in a skillet.
  • Add chopped onions and cook for 5 minutes, until translucent.
  • Add sliced mushrooms and let them cook without touching for 10 minutes. Then mix them, add a pinch of salt and pepper, and let cook for another 5 minutes.
  • Once mushrooms are cooked, add them to the broth.
  • If using dry mushrooms, remove them from the cooking liquid, gently making sure not to stir the water, as the dirt from the mushrooms will likely have settled on the bottom of the pot. Chop them roughly and add to the pot.
  • At this point you can remove and discard the parsnip (it was added to enhance the flavor of the broth).
  • Cover the pot and cook the soup for another 10 minutes.
  • Remove the lid and pour in the heavy cream.
  • Now you can either serve it with just a sprinkle of parsley, or partially or fully blended. Enjoy!


Recipe Tip: To enhance the mushroom flavor you could add some of the liquid used from cooking your porcini mushrooms. You’ll need to be gentle here though, as there may be dirt at the bottom of the pot, from the mushrooms, and you don’t want any of that added to the soup. Make sure to filter through a thin strainer if you decide to do so. Also some supermarkets sell cubed mushroom bouillons. If you can find it, use it with some water instead of the broth option. They tend to have a lot more intense flavor.


Calories: 287kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 828mg | Potassium: 944mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4465IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 4mg