My beloved Christmas dish- Mushroom soup. Every time I make this soup, it feels like it is Christmas and brings me back into memories of my childhood. The tradition of Mushroom soup doesn’t start with Christmas in Poland. It goes back to fall when is the time for mushrooms hunting in the forest for mushroom. A favorite time of the year when entire families were were waiting for the mushroom season to start. After the mushrooms were picked, my family spend long hours cleaning, sorting and drying the mushrooms. The smell of the house was amazing! Beautiful aroma stayed afloat for days. Flavor of dried forest mushrooms is part of the Polish culinary heritage.

My version of the soup is made from dried forest mushrooms (the best ones are boletus).

Mushroom soup is very aromatic and dark. It doesn’t require lots of time for preparation, but the result is outstanding. Traditionally the soup is served on Christmas Eve with small dumplings filled either with meat or sauerkraut.

This version is Vegan and Paleo but traditionally whipping cream is used and sour cream for garnish. I used vegetable broth because historically that’s what we use (because there is no meat allowed at Christmas Eve dinner), but if you wish you can use chicken stock. Garnish with chopped parsley. You can find the mushrooms at the Polish store if you have one close by, but dried boletes, porcini, and cepes are pretty close, and you can find the year around at the regular grocery stores. Enjoy!

Polish mushroom soup

Ingredients:

1/2  lbs dried mushrooms

1 onion

4 gloves of garlic

½ stalk of celery

4 carrots

3 parsnips

1 celery root

2 pacific mushroom broth

1 can of coconut milk

3 T garlic powder

3 T onion powder

2 T dry marjoram

2 T dried basil

1 T dried dill

1 T black pepper

1 T apple cider vinegar

2 T avocado oil

Instructions:

1. Soak mushroom the night before in the large soup pot. Make sure that you emerge them all in the water.
2. Wash all vegetables
3. Cut all vegetables in small pieces
4. Brown onion and garlic with 2 T avocado oil
5. Add other vegetables and smoked mushrooms along the water from soaked mushrooms
6. Add more water
7. Add bullion
8. Cook for 4 h
9. 1 h before add all spices
10. 10 min before the soup is done add the solid part form 1 can of coconut milk (or if you eat diary add 1 C of sour cream) and 1 T apple cider vinegar

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Angie

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