Zupa Pieczarkowa Krem

Name: Zupa Pieczarkowa Krem
Prep time: 15 min
Cook time: 44 min
Total time: 59 min
Cuisine: Polish
Ingredients: 600 g Button mushroom, sliced; 120 g Onion, diced; 100 g Parsley root, diced; 80 g Carrot, diced; 300 g Potato, diced; 2 clove Garlic, minced; 2 tbsp Olive oil; 120 g Sour cream; 1000 ml Vegetable broth; 12 g Fresh parsley, chopped; 1 tsp Ground caraway; 1 tsp Salt; ½ tsp Black pepper, ground

Zupa Pieczarkowa Krem · ready in 59 min · 4 servings · 284 kcal per serving · easy · 13 ingredients

A Polish cream of button mushroom soup built on deeply browned mushrooms, tender root vegetables, sour cream, and the old-fashioned aroma of ground caraway.

Prep: 15 min
Cook: 44 min
Total: 59 min
Serves: 4
kcal: 284
Difficulty: easy

Polish Main dishes Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gButton mushroom, sliced
120 gOnion, diced
100 gParsley root, diced
80 gCarrot, diced
300 gPotato, diced
2 cloveGarlic, minced
2 tbspOlive oil
120 gSour cream
1000 mlVegetable broth
12 gFresh parsley, chopped (to serve)
1 tspGround caraway
1 tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, immersion blender, chef's knife, cutting board, kitchen scale, measuring spoon, heavy pot, small pan, wooden spoon, ladle, spatula, small bowl

Instructions

Prepare Mise En Place
Gather and measure ingredients; slice mushroom, dice onion, roots, and potato, mince garlic, chop parsley, and set out the pot, pan, blender, and ladle. · 15 min
What to look for: Ingredients are neatly cut, and 80 g mushroom slices are reserved for garnish.
Brown Mushroom Base
Heat 24 g olive oil in a heavy pot, add onion and all but 80 g mushroom, and sauté 12-15 minutes until deep golden and dry. · 15 min
What to look for: Mushrooms are dark golden, the onion is soft, and no liquid pools in the pot.
Cook Garlic Briefly
Add minced garlic and cook 1 minute, stirring constantly so it perfumes the browned mushrooms without scorching. · 1 min
What to look for: Garlic smells sweet and aromatic but has not browned.
Simmer Root Vegetables
Add potato, parsley root, carrot, and vegetable broth; simmer 20 minutes, stirring now and then, until the vegetables are tender. · 20 min
What to look for: Broth bubbles gently, and the diced vegetables look softened.
Blend Until Smooth
Blend the entire soup in the pot until very smooth, scraping the corners so no potato or mushroom pieces remain. · 3 min
What to look for: Soup is glossy, thick, and completely smooth.
Finish With Cream
Temper sour cream with 2 ladles hot soup, then stir it back in with salt, black pepper, and ground caraway until creamy. · 4 min
What to look for: Soup is pale beige, creamy, and lightly speckled with spice.
Sauté Mushroom Garnish
Heat remaining 6 g olive oil in a small pan and sauté the reserved mushroom slices 4 minutes until browned at the edges. · 4 min
What to look for: Mushroom slices are golden on both sides with crisp-looking edges.
Serve The Soup
Ladle hot soup into bowls and garnish each serving with sautéed mushroom slices and chopped fresh parsley. · 2 min
What to look for: Each bowl has a creamy surface with browned mushroom slices and bright green parsley.

Nutrition (per serving)

kcal	284
Protein	9 g
Carbohydrates	30 g
of which sugars	8 g
Fat	14 g
of which saturated	5 g
Fibre	6 g
Sodium	1393 mg

Nutri-ScoreB

Allergens

Contains: milk

Ingredient substitutions

Onion

Garlic: Use only if onion is unavailable; the soup will taste sharper and less sweet.

Parsley root

Carrot: Carrot keeps the soup sweet and earthy but lacks the parsley root aroma.

Carrot

Parsley root: Parsley root gives a paler soup with a more herbal root-vegetable note.

Potato

Parsley root: The soup will be lighter and less velvety because potato supplies much of the body.

Garlic

Onion: Use finely diced onion for a milder allium flavor if garlic is unavailable.

Olive oil

Sunflower oil: A neutral traditional pantry fat that browns the mushrooms well.