This Polish soup recipe spotlights Christmas in Poland. Christmas Eve in Poland is a time for fasting. A meatless dinner is traditional as darkness first appears. Once the family is assembled, a Christmas wafer is broken and wishes are made for the upcoming year. Mushrooms are a staple for Christmas Eve and this rich, fragrant soup will be a delight for all! Wesolych Swiat Bozego Narodzenia!

4 or 5 large dried mushroom caps (about 1 cup)

10 cups water

2 medium carrots, cut into 1-inch pieces

1 onion, cut into 1-inch pieces

1 parsnip, cut into 1-inch pieces

1/2 leek, cut into 1-inch pieces

1/2 celery root, cut into 1-inch pieces

1/2 teaspoon whole black peppercorns

1 teaspoon salt

1 clove garlic

1 tablespoon flour

1/3 cup light cream

1. In a soup pot, combine the mushrooms and 6 cups of the water. Let stand overnight.

2. The following day, bring the mushrooms and water to a boil, lower the heat, and let the mixture simmer for 1 hour or until the mushrooms are tender when pierced with a fork.

3. With a slotted spoon, remove the mushrooms from the water; set aside. Strain the cooking liquid. Rinse the soup pot and return the liquid to it.

4. In a medium saucepan, bring the remaining 4 cups water to a boil.

5. Add the carrots, onion, parsnip, leek, celery root, peppercorns, salt, and garlic. Let the vegetables simmer 25 minutes or until they are tender. Strain the broth and discard the solids (or use for another dish).

6. Add the broth to the mushroom cooking liquid.

7. Bring the liquids to a bare simmer. In a bowl, stir together the flour and cream. When the broth is hot (but not boiling), add 4 tablespoons of the broth gradually to the flour-cream mixture.

8. Gradually add the flour mixture to the pot of hot broth. Simmer on the lowest heat for 3 to 4 minutes, stirring occasionally, until the soup thickens slightly.

9. Meanwhile, cut the mushroom caps into thin strips, and cut across the strips to make smaller pieces.

10. Add them to the soup. Keep the soup hot (but not boiling) while you make noodles.

Recipe courtesy of Lila Pronczuk of Milton, Massachusetts. Recipe and photo published in boston.com on 12/9/09. 

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