Gluten-Free Polish Cream of Mushroom Soup (Zupa Grzybowa)
A creamy and comforting Polish mushroom soup, made gluten-free with a blend of fresh and dried mushrooms. Perfect for a cozy lunch.
Ingredients
- 2 tbsp Olive oil
- 1 medium Onion
- 2 cloves Garlic
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak dried mushrooms in warm water for at least 30 minutes. Drain and chop, reserving the soaking liquid.
- 2Heat olive oil in a large pot over medium heat.
- 3Add onion and garlic and cook until softened, about 5-7 minutes.
- 4Add fresh mushrooms and dried mushrooms and cook until softened, about 8-10 minutes.
- 5Pour in vegetable broth and reserved mushroom soaking liquid. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 6In a small bowl, whisk together potato starch and cold water until smooth.
- 7Slowly pour potato starch slurry into the soup, stirring constantly, until soup thickens.
- 8Season with salt and pepper.
- 9Garnish with lactose-free sour cream and fresh parsley, if desired.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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