The following recipe is from my dear friend, Patrycia Miller. She and her husband, Keith, are the owners of Pampered Pooch Playground and Bubbly Paws in St. Lous Park, MN. Trycia brought over a bowl of this Mushroom Soup for me enjoy for lunch. It was comforting, hearty, warm, and delicious. I just had to have her share the recipe.
My mom is originally from Poland, and soup is pretty much a staple there. I grew up on soup: chicken soup, mushroom soup, vegetable soup, and even pickle soup. We pretty much had it everyday. With the weather getting colder here in MN, it was the perfect time to resurrect this recipe. On Christmas Eve my mom serves this soup with homemade croutons on top. I think the croutons add a little something special, but they aren’t necessary.
In a large saute pan or pot filled with water add:
2-3 chicken legs
Chopped celery (2-3 stalks)
Chopped carrots (2-3 large carrots)
Half of a red onion (whole)
Package of dried mushrooms (dark ones-I used Oregon shitake)
Bring mixture to a boil, lower heat, and simmer for about 1 hour.
Dried parsley (about 1 T.)
Chicken Bouillon (start with 1-add more later if you need more flavor)
1/2 cup rice
Salt and Pepper to taste
1 can of Amy’s cream of mushroom soup (optional)
Let mixture simmer until rice is cooked.
In a separate bowl, mix about 1 T. of flour with 1/4 cup light sour cream or milk. When it is thoroughly mixed, add to soup.
Take the onion and chicken legs out (can leave in meat if desired) and serve.
And there you have it: authentic Polish mushroom soup. Zjedzmy! Enjoy!
(Recipe courtesy of Patrycia Miller, Mpls, MN)