Polish Mushroom Soup (Zupa Grzybowa)

Serving: Serve the soup with crusty bread or a dollop of sour cream for extra richness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup also freezes well for up to 2-3 months; just be sure to let it cool before freezing.
Variations:
Vegan Option: Omit the sour cream and use vegetable broth for a fully plant-based version.
Add Potatoes: For a heartier soup, add diced potatoes along with the vegetables.
Herb Variations: You can add herbs like marjoram or rosemary for a different flavor profile.
FAQ:
Can I use dried mushrooms other than porcini or chanterelles?

Yes! Any type of dried wild mushroom will work. Just be sure to soak them properly before adding them to the soup.
Can I skip the flour for thickening?

Yes, you can skip the flour if you prefer a thinner soup. Alternatively, you could use cornstarch or arrowroot powder to thicken the soup.
How can I make this soup richer in flavor?

For a more intense mushroom flavor, consider roasting the fresh mushrooms before adding them to the soup, or sauté them in butter until golden.
Is this soup gluten-free?

If you use a gluten-free flour or cornstarch, this soup can easily be made gluten-free.
This Polish Mushroom Soup (Zupa Grzybowa) is the perfect dish to warm you up and offer comfort during chilly weather. With its depth of flavor and wholesome ingredients, it’s a soup that will surely become a favorite in your household!