Zupa Grzybowa (Polish Dried Mushroom Soup)
Dried porcini and fresh mushrooms simmered with root vegetables and potato for a deep, woodsy soup. Naturally vegan, and the smell alone is worth it.
- Time55 min
- LevelEasy
- Costabout £1.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 246kcal
- 35gcarbs
- 11.5gof which sugars
- 8.7gfat
- 2.4gsaturates
- 9.1gprotein
- 7.6gfibre
- 3.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the dried porcini in a jug, pour over the boiling water and leave for 20 minutes. Lift out, rinse any grit off, chop finely, and strain the soaking liquid through a fine sieve.
20 min - 2
Heat the oil in a large pan. Cook the onion, carrots and parsnip for 8 minutes until beginning to soften.
8 min - 3
Add the fresh mushrooms and cook for 6 minutes until they have lost their water and started to brown.
6 min - 4
Add the potatoes, chopped porcini, soaking liquid, stock, bay leaves, allspice and marjoram. Bring to the boil, then simmer for 25 minutes until the potato is very soft.
25 min - 5
Fish out the bay leaves and allspice. Mash a few potato pieces against the side of the pan to thicken the soup a little.
- 6
Stir in the tamari, lemon juice and pepper. Taste and serve with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
