Gluten-Free Polish Cream of Mushroom Soup (Zupa Grzybowa)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1 lb Fresh mushrooms
• 1/2 cup Dried mushrooms
• 6 cups Vegetable broth
• 2 tbsp Potato starch
• 1/2 cup Sour cream (lactose-free)
• 2 tbsp Fresh parsley
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Soak dried mushrooms in warm water for at least 30 minutes. Drain and chop, reserving the soaking liquid.
2. 2Heat olive oil in a large pot over medium heat.
3. 3Add onion and garlic and cook until softened, about 5-7 minutes.
4. 4Add fresh mushrooms and dried mushrooms and cook until softened, about 8-10 minutes.
5. 5Pour in vegetable broth and reserved mushroom soaking liquid. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. 6In a small bowl, whisk together potato starch and cold water until smooth.
7. 7Slowly pour potato starch slurry into the soup, stirring constantly, until soup thickens.
8. 8Season with salt and pepper.
9. 9Garnish with lactose-free sour cream and fresh parsley, if desired.

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