Polish Wild Mushroom Soup

1. 1

   Cover mushrooms with cold water and soak overnight.

2. 2

   Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.

3. 3

   Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.

4. 4

   Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.

5. 5

   Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.

6. 6

   Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.

7. 7

   Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.