Polish Mushroom Soup
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
12 large
Dried Shiitake Mushrooms2 large
Onion (chopped)1 cup
Orzo2 tbsps
Unsalted Butter2 tbsps
Flour2 tbsps
Parsley (finely chopped)2 tbsps
Dill (finely chopped)1 cup
Sour Cream1
SaltDirections:
1
Rinse the dried shiitake mushrooms
2
Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight, refrigerate
3
In a large pot, bring the stock to a simmer
4
Add the celery, onions, and carrots
5
Strain the dried mushrooms, reserving the soaking liquid
6
Add the strained soaking liquid to the soup
7
Chop the hydrated mushrooms into 1/4-inch pieces slightly larger than the diced vegetables, and add to the soup
8
Add the sliced white button mushrooms
9
Cover, and cook the soup until the vegetables are tender, about 1 hour
10
Bring the soup to a boil
11
Stirring constantly, add the orzo
12
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
13
Meanwhile melt the butter in a small saucepan over medium heat
14
Add the flour, and cook, stirring constantly until smooth, 3 to 5 minutes
15
Remove 1 cup of the broth from the soup, and add to the roux, whisking constantly until slightly thickened and free of lumps
16
Stir the thickened liquid into the soup
17
Add the chopped parsley and dill
18
Finish the soup with sour cream: Add 1/4 cup of the thickened soup to the sour cream
19
Whisk until smooth
20
Add the sour cream to the soup, whisking constantly until it is well incorporated, about 3 minutes
21
Season with salt and pepper, to taste