Grzybowa

Nutrition · per serving

Steps

1. 1

   Rinse the pearl barley under cold water. If using very gritty wild mushrooms, rinse them quickly and dry well; otherwise brush them clean, then slice. Dice the onion and carrot small so they soften quickly and give the soup body in the short cooking time.

   60 g pearl barley300 g mixed wild mushrooms, fresh or thawed frozen, cleaned and sliced120 g onion, finely diced80 g carrot, diced small
2. 2

   Melt the butter in a medium saucepan over medium-high heat. Add the mushrooms and cook for 5-6 minutes, stirring only occasionally at first so they can brown rather than steam. Once their liquid has mostly evaporated and they smell nutty, add the onion and carrot and cook for 3 minutes until the onion starts to turn translucent. Stir in the garlic for 30 seconds.

   20 g unsalted butter300 g mixed wild mushrooms, fresh or thawed frozen, cleaned and sliced120 g onion, finely diced80 g carrot, diced small2 cloves (10 g) garlic, finely chopped
3. 3

   Add the barley, bay leaf, allspice, stock, salt, and black pepper. Bring to a boil, then lower to a gentle simmer. Cook uncovered for 22-25 minutes, stirring once or twice, until the barley is tender but still pleasantly chewy and the mushrooms are fully cooked. If the soup reduces too much, add a splash of hot water.

   60 g pearl barley1 bay leaf3 allspice berries900 ml vegetable or light chicken stock5 g, plus more to taste fine salt1 g black pepper, freshly ground
4. 4

   In a small bowl, whisk the sour cream with the flour until smooth. Ladle in 2-3 tablespoons of hot soup and whisk again to temper it; this prevents curdling and keeps the finish silky.

   80 g sour cream8 g plain flour
5. 5

   Lower the heat so the soup is no longer boiling. Stir in the tempered sour cream mixture and cook gently for 1-2 minutes until lightly thickened; do not let it boil hard after adding the cream. Remove the bay leaf and allspice berries if you can find them. Add the parsley and lemon juice, then taste and adjust salt and pepper.

   80 g sour cream8 g plain flour10 g flat-leaf parsley, finely chopped5 ml lemon juice1 bay leaf3 allspice berries5 g, plus more to taste fine salt1 g black pepper, freshly ground
6. 6

   Serve hot in warmed bowls. The soup should be creamy but still brothy, with tender barley, sweet vegetables, and a deep forest-mushroom aroma.

Origin & History

Grzybowa is a classic Polish mushroom soup, especially associated with the autumn forest mushroom season and with Christmas Eve tables in many homes. Versions vary by region and family, ranging from clear broths with noodles to creamier soups with barley or potatoes. Wild mushrooms are prized in Polish cooking for their deep aroma and strong connection to seasonal gathering traditions.