Grzybowa Z Łazankami Aka Polish Christmas Mushroom Soup With Noodles

from: Polish Christmas Eve Mushroom Soup [RECIPE!] | Polonist
https://www.polonist.com/polish-christmas-mushroom-soup/

 

Rich grzybowa soup is a prime candidate for any holiday dinner.
The soup is fairly simple to make, once you’ve acquired the key ingredient
– dried wild mushrooms (often boletuses).
Mushroom picking is almost a national sport,
pretty much every family has a master-picker among their ranks.
They’re also available in stores, just prepare for a premium price.
Recipe: Polish Mushroom Soup

https://www.polonist.com/polish-christmas-mushroom-soup/

Ingredients

• 3-4 oz (85-110 g) dried wild mushrooms (boletus/porcini, bay bolete, and other)
• 2 quarts (1.9 litres) water
• 2 large carrots
• 2 large parsley roots
• 1/2 celery root
• 1 leek (the green part)
• 10 black peppercorns
• 2 tbsp lemon juice, freshly squeezed
• Salt, to taste
• Black pepper, ground, to taste
• Łazanki noodles, dry, to serve - can substitute for Italian quadretti
• 2 tbsp fresh parsley leaves, chopped (optional) INSTRUCTIONS
• [The night before] To get rid of dirt and impurities, rinse dried mushrooms briefly in cold water.
• Then, place them in a bowl and cover with fresh water - just enough so they float freely.
• Set aside overnight.
• If you’re worried that a bowl might attract some unwanted attention (from bugs, cats etc.), cover the bowl with cloth or a plate.
• Once you’re ready to cook, prepare a cooking pot (ideally sized at 2.5 quarts or more).
• Move soaked mushrooms to the pot, keep the soaking water.
• Grab the bowl with remaining soaking water.
• Try separating the water from the sediment formed at the bottom.
• Move the water to the pot and get rid of the residue.
• Top the pot up to 2 liquid quarts (1.9 - 2 litres) of water.
• Cover with a lid and cook on the lowest heat for 25 minutes, until the mushrooms start to turn soft.
• As the mushrooms cook, peel all the vegetables and chop them roughly.
• Once the time is up on the mushrooms, add in all the vegetable chunks and peppercorns.
• Continue cooking for another 30 minutes, but follow the next step 15 minutes in.
• With 15 minutes left till the end of cooking - let’s cook ‘łazanki’ noodles.
• Grab another cooking pot, fill it with water and bring to boil.
• Drop the pasta in, and just follow the directions on the pack - in my case that’s 10 minutes of cooking time.
  1. Using a slotted spoon, carefully remove the mushrooms and veggies from the stock and set them aside.
  2. Using an extra fine sieve, strain the stock multiple times, until it’s clear and not foggy. If you don’t have a fine sieve, line a regular sieve lined with a cloth instead (cheesecloth, a piece of muslin square or similar).
  3. Let’s balance the flavours now - add 2 generous pinches of salt and a solid pinch of ground black pepper.
  4. Add a tablespoon of freshly squeezed lemon juice and blend everything together with a spoon. Have a taste - does the soup need more kick? I usually add one more tablespoon of lemon juice (so two in total).
  5. Slice the mushrooms into stripes, small ones can be kept whole.
  6. The vegetables gave their all, there isn’t much flavour left. But if you wish, you can reuse them to bulk up pâtés, pierogi fillings etc. I usually reuse some carrots, cubed, for serving.
  7. Arrange the mushroom slices in the individual soup plates. Add 'łazanki' pasta and pour the soup over it. Garnish each plate with chopped parsley (optional)
  Notes
  
  
  This recipe is based on the book by Maria Lemnis and Henryk Vitry called “W Staropolskiej Kuchni i Przy Polskim Stole” (published in 1979, “Old Polish Traditions in the Kitchen and at the Table”).