Krem Z Pieczarek

Name: Krem Z Pieczarek
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Polish
Ingredients: 700 g Button mushroom, sliced; 150 g Onion, diced; 2 clove Garlic, minced; 50 g Clarified butter; 200 ml Heavy cream, divided; 800 ml Vegetable broth, hot; 1 tsp Thyme, dried; 10 g Parsley leaf, chopped; 1 tsp Salt; ½ tsp Black pepper, ground

Krem Z Pieczarek · ready in 55 min · 4 servings · 365 kcal per serving · easy · 10 ingredients

A classic Polish mushroom cream soup, built on deeply browned button mushrooms for a rich, earthy flavor and a velvety finish.

Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4
kcal: 365
Difficulty: easy

Polish Soups Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

700 gButton mushroom, sliced
150 gOnion, diced
2 cloveGarlic, minced
50 gClarified butter
200 mlHeavy cream, divided
800 mlVegetable broth, hot
1 tspThyme, dried
10 gParsley leaf, chopped (to serve)
1 tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, wide pot, bowl, cutting board, knife, ladle, immersion blender, spoon, serving bowl

Instructions

Prepare Station
Gather all measured ingredients and set out a wide pot, bowl, cutting board, knife, ladle, immersion blender, and spoon. · 10 min
What to look for: Ingredients are measured, mushrooms are sliced, and tools are within reach.
Brown First Batch
Heat half the clarified butter in a wide pot, add half the mushrooms, and fry without crowding until golden and dry. · 8 min
What to look for: Mushrooms are browned at the edges and no liquid pools in the pot.
Brown Second Batch
Fry the remaining mushrooms in the remaining butter until browned; reserve a few neat slices for garnish in a small bowl. · 8 min
What to look for: All mushroom slices look golden, glossy, and concentrated rather than steamed.
Soften Aromatics
Add diced onion and garlic to the pot and cook gently until soft and fragrant; return the browned mushrooms except garnish slices. · 5 min
What to look for: Onion turns translucent, garlic smells sweet, and the pot base is lightly browned.
Simmer Soup
Pour in hot vegetable broth, add thyme, scrape the pot base, and simmer gently for 15 minutes until the flavor deepens. · 15 min
What to look for: Soup bubbles softly and the mushrooms look fully relaxed in the broth.
Blend Smooth
Blend the soup in the pot with an immersion blender until completely smooth, keeping the blade submerged to avoid splashes. · 3 min
What to look for: Texture is velvety with no visible mushroom or onion pieces.
Finish Cream
Stir in heavy cream, salt, and black pepper; warm gently without boiling until the soup is silky and evenly seasoned. · 4 min
What to look for: Soup looks pale beige, glossy, and smooth, with steam but no active boil.
Serve Soup
Ladle the hot soup into bowls; garnish each portion with reserved mushroom slices, chopped parsley leaf, and a small cream drizzle. · 2 min
What to look for: Each bowl has a creamy surface with browned mushroom slices and green parsley on top.

Nutrition (per serving)

kcal	365
Protein	8 g
Carbohydrates	13 g
of which sugars	7 g
Fat	31 g
of which saturated	19 g
Fibre	3 g
Sodium	1116 mg

Nutri-ScoreC

Allergens

Contains: milk

Ingredient substitutions

Garlic

Onion: Use only if garlic is unavailable; the soup will taste sweeter and less aromatic.

Clarified butter

Sunflower oil: It browns the mushrooms well, but the soup will lose some buttery Polish character.

Vegetable broth

Water: Use only in a pinch; the soup will need careful seasoning and taste less rounded.

Thyme

Parsley leaf: Use if thyme is unavailable; add near the end for a fresher, less woodsy taste.

Parsley leaf

Thyme: Use sparingly as a garnish only if parsley is unavailable; thyme is much stronger.