Polish Baby Portobello Mushroom Soup Recipe

portobello soup logo (2)

 

I remember this soup from childhood, it was one of my favorite soups and I could still eat it forever. It is such a warm memory of being a little girl with no worries dreaming to have a home of my own and being independent. I did come to that point now and see that more independent we feel – more dependent we are.

 

 

 

In this video recipe I will show a sweet memory that I recall now by making this soup:

Mushroom Soup Ingredients:
– 1/2 lb (250g) portobello mushroom
-1 Onion (small)
-2 cloves of Garlic
-1 Carrot
-1 Parsley root
-1/2 cup of pasta
-Olive Oil

Thickening Ingredients:
-3 tbsp water (or more)
-2 tbsp all purpose flour
-3 tbsp Milk
-3 tbsp Sour Cream

(mix all until smooth)

2013-03-07 001 002 logo1. chop onion and garlic and into the pot
2. grate carrot and parsley root and into the pot
3. add olive oil and simmer for 3 minutes
4. grate or cut in small pieces baby portobello mushroom and add to the pot, and simmer for another 1-2 minutes
5. add water to cover the ingredients and bring to boil, cook for 5 minutes
6. add 1/2 cup of pasta, salt, pepper to taste and cook for another 5 minutes
7. take off from the heat, add water to double the volume and add thickening stirring the soup
8. add herbs – green onions, dill, chives and bring to boil for another 1-2 minutes (stirring occasionally)

Take off from the heat, let cool and enjoy your meal!

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4 thoughts on “Polish Baby Portobello Mushroom Soup Recipe

  1. Parsley root is close to impossible to get in my area. It’s going to be fun trying to find a substitute though. Four produce managers all in different supermarkets thought I was speaking Polish to them when I asked. One manager gave me Italian flat parsley and told the it didn’t come with the root. LOL Thanks!

  2. Thank you for the lovely mushroom soup recipe! I was looking for a soup to make that was very healthy and flavorful as well as nourishing. But most mushroom soup recipes are full of cream and fat! I tried your traditional recipe today and actually used greek yogurt instead of the sour cream. It was still very delicious. I would make a version with sour cream for guests! I can understand why you have fond memories of this soup. :)

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