In Poland, foraged mushrooms, notably boletus, are prized for their flavor.
Now so much of packing my own child’s school lunch is about convenience.
In Poland, mushroom foraging is a national pastime, and the season starts in the summer.
Photo: Ali Redmond
My mom’s grandfather was the main mushroom forager in the family.
When they returned home, my mom’s grandmother would clean the mushrooms.
But the more celebrated ritual was drying some of the mushrooms.
If you did not have dairy on hand, the soup would be served clear.
Dried herbs were a fine alternative to fresh.
I remind myself that I don’t need foraged mushrooms or fancy ingredients.
This recipe is about ease and using what is readily available.
Feel free to use your favorite varieties.
Drain, reserving the water.
Melt butter in a large pot over medium heat.
Add onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
Add cremini, button and the reconstituted mushrooms.
Cook, stirring occasionally, until starting to brown, about 5 minutes.
Sprinkle flour over the mushroom mixture and stir to coat.
Add bouillon mixture, wine and the reserved mushroom soaking liquid.
Bring to a slow boil over medium-high heat.
Add Worcestershire, bay leaf, thyme and pepper.
Reduce heat to maintain a simmer; cook, stirring occasionally, for 1 hour.
Meanwhile, cook pasta (if using) according to package directions.
Before serving, stir cream into the soup and season with more pepper to taste.
Serve over the pasta (or barley).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
