Polish Wild Mushroom Soup

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My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.

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Steps

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Cover mushrooms with cold water and soak overnight.

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Drain the mushrooms reserving the soaking liquid , strain the liquid through a fine cloth.

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Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.

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Add the mushrooms , 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan , bring to a boil , reduce heat and simmer over low heat 4 hours.

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Melt the butter in a heavy skillet , add the onion , saut until golden brown then add to the soup.

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Whisk the cornstarch with the remaining cup of beef stock , add to the soup , stir and simmer until slightly thickened.

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Season to taste with salt and pepper , ladle into individual bowls , top each with 1 tbs sour cream and sprinkle with parsley.

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Ingredients

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dried wild mushrooms, beef stock, butter, onion, cornstarch, salt, white pepper, sour cream, fresh parsley