Authentic Polish Cream of Mushroom Soup (Zupa Krem z Pieczarek) – Easy & Creamy Recipe

Delve into the comforting embrace of this classic Polish Cream of Mushroom Soup, known in Poland as “Zupa Krem z Pieczarek.” This recipe simplifies a beloved European dish, making it incredibly easy to prepare while delivering a rich, authentic flavor that will transport your taste buds straight to a Polish kitchen. Traditionally, this creamy delight is served with tiny, delicate pastry balls called ‘Groszek Ptysiowy.’ However, we understand that these can be quite challenging to find outside of Poland. For a readily available and equally delicious alternative, we highly recommend using homemade bread croutons. They add a delightful crunch and can be prepared in mere minutes. If you’re eager to get straight to cooking, feel free to scroll down or look for the recipe card below.

Are you a devoted mushroom soup enthusiast always on the hunt for your next culinary adventure? If so, you might also enjoy expanding your soup repertoire with my Polish Chunky Mushroom and Potato Soup, a hearty and rustic option, or perhaps this incredibly flavorful Hungarian Mushroom Soup, boasting the warm, vibrant notes of authentic Hungarian Paprika. Each offers a unique mushroom experience that’s sure to impress.

But if your heart is set on mastering this supremely creamy Polish mushroom soup, then you’ve come to the right place. Read on, and I’ll walk you through every simple step to create a velvety, flavor-packed bowl of goodness that’s perfect for any occasion.

A Journey Through Childhood Flavors: My Fondness for Zupa Krem

Let me begin with a personal confession: this very soup was my absolute favorite when I was a teenager growing up in Poland. I know, for some, the idea of a teenager’s favorite dish being a cream of mushroom soup might sound a little unusual, but trust me when I say that mushrooms hold a very special and prominent place in Polish cuisine. We truly eat A LOT of them!

During my childhood, my mother worked in a stylish boutique nestled within a fancy international hotel. Her demanding schedule often meant working on weekends, which inadvertently created a cherished family tradition. On those busy days, instead of cooking at home, my stepbrother and I would accompany her to the hotel, and we’d all have dinner in the elegant hotel restaurant. Beyond the sheer convenience, my mom also received employee discounts, making these special meals a delightful and budget-friendly treat for us.

The funny thing is, without fail, I would always order the exact same dish: the rich and comforting Cream of Mushroom Soup. My stepbrother, on the other hand, was equally committed to his choice, always opting for the Clear Borscht, perfectly complemented by delicate Mushroom Uszka. Years passed, and these memories became a cherished part of my past. Recently, I recounted this delightful tradition to my husband, expecting a nostalgic chuckle. Instead, he looked at me, a playful glimmer in his eyes, and asked, “Why haven’t you ever made this soup for me yet?” I was utterly stunned. He was absolutely right! The inspiration struck instantly, and I knew it was time to correct this oversight. So, here it is – my childhood favorite, recreated with love, ready to be shared with you.

The Simple Ingredients for This Delicious Polish Cream of Mushroom Soup

Creating this incredibly flavorful and creamy Polish mushroom soup doesn’t require a long list of exotic ingredients. In fact, its beauty lies in the simplicity and freshness of just a few readily available components that, when combined, create a symphony of taste and texture. For precise measurements, please refer to the detailed, printable recipe card located at the very end of this article.

Here’s what you’ll need to gather:

• Onions: The aromatic base that builds the foundational flavor of our soup.
• Leeks: These offer a milder, sweeter onion flavor that beautifully complements the earthiness of the mushrooms.
• White Button Mushrooms: The star of the show! While you can experiment with other mushroom varieties, white button mushrooms provide that classic, familiar mushroom flavor quintessential to this Polish cream soup.
• Carrots: Adding a touch of natural sweetness and depth of color.
• Celery: Contributes a subtle, fresh, and slightly savory note to the vegetable base.
• Potatoes: These are key for thickening the soup naturally and adding a wonderfully creamy texture once blended, eliminating the need for excessive flour or starches.
• Butter or Clarified Butter: Essential for sautéing the vegetables and infusing a rich, luxurious taste. Clarified butter (ghee) has a higher smoke point and a pure, nutty flavor.
• Stock (Vegetable or Chicken): The liquid base for our soup. Use vegetable stock for a vegetarian version or chicken stock for a richer, more robust flavor profile.
• Heavy Cream: This is what gives the soup its signature luscious, velvety texture and decadent richness.
• Bread (for Croutons): Any type of bread works beautifully here – white bread, sourdough, or even a baguette. Cubed and toasted in butter or a little olive oil, it transforms into crispy, irresistible croutons that are the perfect accompaniment.

Crafting This Delicious Cream of Mushroom Soup: A Step-by-Step Guide

The process of making this incredibly satisfying cream of mushroom soup is straightforward, but a few key tips will elevate your results. Pay particular attention to the mushroom preparation – it makes a real difference!

The Secret to Perfectly Prepared Mushrooms: To Peel or To Wash?

One crucial suggestion I always offer, a trick passed down from my own mother, is to peel your mushrooms instead of washing them. Mushrooms, by their very nature, can be quite dirty, often covered in soil from their growing environment. While washing them seems like the intuitive choice, mushrooms act like sponges, absorbing water very quickly. This saturation can make them less flavorful when cooked, hindering proper browning and resulting in a watery, less intense mushroom flavor. Peeling might take a few extra minutes, but believe me, it’s entirely worth the effort. Your mushrooms will brown beautifully, concentrate their earthy flavors, and integrate perfectly into the soup without diluting its richness.

Easy Steps to a Delicious Soup:

1. Sauté the Aromatics: Begin by melting the butter (or clarified butter) in a large Dutch oven or a deep, heavy-bottomed pot over medium heat. Add the finely chopped leeks and onions. Sauté them gently for about 5 minutes, stirring occasionally, until they become soft, translucent, and fragrant. This step is crucial for building the foundational flavor of your soup.
2. Add the Mushrooms: Once your aromatics are softened, add the peeled and sliced mushrooms to the pot. Increase the heat slightly to medium-high and cook for another 5 minutes, stirring occasionally. The mushrooms will release their liquid and then begin to brown slightly, intensifying their earthy flavor.
3. Incorporate Remaining Vegetables and Simmer: Now, add the chopped carrots, celery, and cubed potatoes to the pot. Pour in your chosen stock (vegetable or chicken), ensuring all the vegetables are mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Continue cooking until all the vegetables, especially the potatoes, are fork-tender. This ensures a smooth blend later on.
4. Season and Blend to Perfection: Once your vegetables are perfectly cooked, remove the pot from the heat. Adjust the seasoning with salt and freshly ground black pepper to your taste. Using an immersion blender (handheld blender), carefully blend the soup directly in the pot until it reaches a wonderfully soft, creamy, and uniform consistency. If you’re using a standing blender, remember to blend your soup in batches. Never fill the blender bowl more than halfway, and always use extreme caution when blending hot liquids, as steam can build up pressure.
5. Finish with Cream: After the soup is beautifully blended and smooth, stir in the heavy cream. Mix it thoroughly until fully incorporated. This final step adds that luscious richness and characteristic creaminess that defines this Polish classic.
6. Prepare the Croutons: While the soup is simmering or after it’s blended, prepare your croutons. In a separate pan, add a little bit of butter or olive oil over medium heat. Add your cubed bread and toast them, tossing frequently, until they are golden brown and wonderfully crisp on all sides. These homemade croutons are far superior to store-bought ones!
7. Garnish with Fried Mushrooms (Optional but Recommended): For an extra touch of elegance and flavor, you may also want to quickly fry some thinly sliced mushrooms for garnish. Add a small amount of oil or butter to a clean pan over medium-high heat. Add the sliced mushrooms in a single layer. Don’t season them yet, and resist the urge to touch them for about a minute or two until they develop a beautiful golden-brown sear. Then, you can flip them, season lightly with salt and pepper, and cook for another minute.
8. Serve and Enjoy: Ladle your warm, creamy Polish Cream of Mushroom Soup into bowls. Garnish generously with a few pieces of your crispy homemade croutons and the sautéed mushroom slices. Serve immediately and savor every spoonful of this comforting European delight!

Storing and Freezing Your Creamy Mushroom Soup

This Polish Cream of Mushroom Soup is so delicious, you might find yourself wanting to make a large batch! Here’s how to properly store any leftovers to enjoy later:

• Refrigeration: If you’ve made a generous portion and anticipate enjoying it over the next few days, simply transfer the cooled soup into an airtight container or good quality Tupperware. Store it in the refrigerator, where it will remain fresh and delicious for up to 3-4 days. When reheating, do so gently on the stovetop or in the microwave, stirring occasionally, until heated through.
• Freezing: This soup freezes beautifully! For longer storage, divide the cooled soup into smaller, portion-sized, freezer-safe containers or heavy-duty freezer bags. Ensure you leave a little headspace if using rigid containers, as liquids expand when frozen. Freeze for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat gently on the stovetop, stirring frequently. If the texture separates slightly upon thawing, a quick whisk or a gentle re-blend with an immersion blender can help restore its creamy consistency.

Explore More Mushroom-Infused Recipes

If you love the earthy, rich flavor of mushrooms as much as we do, you’ll be thrilled to discover more delightful recipes featuring this versatile ingredient. Expand your culinary horizons with these mushroom-centric dishes:

• Mushroom Pesto Toasts with Fontina Cheese: A sophisticated appetizer or light meal bursting with umami.
• Zapiekanka with Mushroom and Cheese: Experience the iconic Polish open-face sandwich, loaded with savory mushrooms and melted cheese.
• Wild Mushroom Risotto with Bacon: A creamy, indulgent risotto, elevated by the depth of wild mushrooms and salty bacon.
• Creamy Mushroom Sauce: A versatile sauce perfect for pasta, chicken, or steak.
• Pork Chops with Mushrooms: A hearty and comforting main course featuring tender pork and rich mushroom sauce.