Polish Christmas mushroom soup is made using dried porcini mushrooms and a simple vegetable stock. This delicious soup is served with Polish ‘lazanki’ pasta and is one of 12 traditional dishes of the Christmas Eve meal.
To prepare the mushrooms soak them in a little water for 3 minutes then rub with your fingertips to remove any grit and rinse the mushrooms thoroughly. Place in a pot and add 250 ml/1 cup of water. Cover and bring to the boil then lower the heat and simmer for 30 minutes. (In the meantime boil the pasta according to the packet instructions).
Remove from the heat and put the mixture through a fine mesh sieve making sure you reserve the liquid. Chop the mushrooms finely. In a small pan heat up the butter and fry the mushrooms for 4-5 minutes stirring often.
While the mushrooms are cooking make the broth. To the pot add the vegetables, parsley, allspice berries and vegetable stock. Cover and bring to the boil then turn the heat down and simmer for 40 minutes. Using a slotted spoon lift the vegetables out of the pot (you won’t need them anymore).
Using a fine mesh sieve pour in the liquid from cooking the mushrooms and adjust the seasoning. Add the fried mushrooms, bring the soup to the boil again and simmer, covered, for 10 minutes.
Remove from the heat, adjust the seasoning if needed (add 1 tablespoon of soy sauce if using) and serve with the pasta and sour cream.
The most affordable porcini mushrooms I’ve ever come across tend to be sold in Polish shops.
Rinse the mushrooms thoroughly to get rid of any grit before making the soup (see Instructions).
You can boil the mushrooms in advance and once cooled refrigerate (overnight) until you are ready to make the soup.
Boil the pasta while the mushrooms and vegetable broth are bubbling away.
Be generous with the seasoning, especially the pepper.
Celery root: use celery stalk (along with the leaves) if preferred.
Pasta: if you can’t get the lazanki pasta use another small pasta variety such as small pasta shells, pipettes, mini farfalle etc.
I like to add a tablespoon of dark soy sauce into the soup once cooked but this is optional.
Best served immediately. Refrigerate for up to 3 days.