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Cream of Mushroom Soup with Croutons and sliced mushrooms in a bowl

Cream of Mushroom Soup Polish Style

Course: Dinner, Soup
Cuisine: Polish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Author: Edyta
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.
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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!