Recipe serves: 12 (small soup bowls)

Polish mushrooms soup

3 each large dried Polish mushroom
½ cup water
2 each large onion, thinly chopped
2 Tbsp oil
4 cup fresh buttons mushroom, sliced
10 cup water
5 Tbsp chicken soup powder
7 Tbsp mushroom soup powder
3 Tbsp all purpose flour
1 Tbsp salt
¼ tsp black pepper

Preparation steps:
  1. Soak the dried mushrooms with ½ cup water for 1 hour.
  2. Saute the onions with 2 Tbsp oil in a non-stick pan until dark brown. About 15 minutes on a medium heat.
  3. Transfer the onions to a large pot.
  4. Saute the mushrooms in the non-stick pan until the liquids evaporate. About 12 minutes on a medium heat. No need to add additional oil.
  5. Transfer the mushrooms to the pot.
  6. In a medium bowl mix the flour, soup powders, salt and black pepper with 2 cups warm water. Add the mix to the pot, add 8 more cups of water and stir well. Bring to boil and reduce heat.
  7. Mince the softened dried mushrooms. Add the mushrooms and the liquid (that came out of soaking the mushrooms in water) to the pot.
  8. Cook for 40 minutes.
Serving: Garnish with Israeli "Soup almonds" and or sour cream.
Picture of recipe

Take note!
  • 2 large onions = 20-24 oz
  • 4 cups mushrooms = 16-20 oz