Dinner Party · Polish
Zupa Grzybowa
A velvety soup made from wild mushrooms that captures the deep, woodsy character of the forest.
Why This Works
Using both fresh cremini and dried porcini builds a complex, deep mushroom flavor that is intense and satisfying.
The Upgrade
Top with a drizzle of truffle oil just before serving for an elegant finish.
Chef's Secret
Michelin TechniqueDo not rush the browning of the mushrooms; the dark fond at the bottom of the pan is where the soup's soul resides.
Ingredients
Total time including resting: 45 min
Directions
Sauté mushrooms in a large pot over high heat until browned and dry.
10 minAdd onion and cook until soft and golden brown.
5 minAdd porcini and broth; bring to a low simmer.
15 minStir in fresh thyme and season with salt and pepper.
5 minSlowly incorporate the heavy cream while stirring gently.
3 minSimmer for a final moment to combine flavors.
7 minWine Pairing
Pinot Noir
Red Wine
The BottleLouis Latour Bourgogne Pinot Noir
The earthy complexity of wild mushrooms craves the forest-floor notes inherent in Pinot Noir. Its low tannins ensure the dish's delicate, velvety texture remains the focus.
Nutrition per Serving
190
calories
6g
protein
12g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Rustic Croutons
Pan-toast cubes of stale bread in butter and garlic to add a necessary textural crunch to the creamy soup.
Ingredients
Directions
Heat butter and olive oil in a heavy-bottomed skillet over medium heat.
Add smashed garlic and sauté for 1 minute until fragrant; remove and discard garlic.
Add bread cubes to the skillet in a single layer, ensuring they are well-coated in the fat.
Toast, tossing occasionally, for 8-10 minutes until deep golden brown and crisp.
Remove from heat and immediately season with sea salt, pepper, and fresh thyme.
Transfer to a wire rack to cool slightly before serving atop the soup.
Side Dish
Savory Crepes
Serve thin, folded savory crepes filled with a touch of cheese to complement the deep forest flavors of the mushrooms.
Ingredients
Directions
Whisk flour, eggs, milk, melted butter, and salt until smooth. Let rest for 10 minutes.
Heat a lightly oiled 8-inch non-stick skillet over medium heat.
Pour 1/4 cup batter into the skillet, swirling to coat the bottom thinly.
Cook for 1-2 minutes until the edges lift, then flip and cook for 30 seconds more.
Repeat with remaining batter, creating 8 crepes. Keep warm.
Sprinkle each crepe with Gruyère cheese, fold into quarters, and serve immediately.
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