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Ingredients:

1 oz dried Polish mushrooms
1 tbsp. salt
1 c evaporated milk
Boiled potatoes

Place mushrooms in bowl; cover with water. Soak overnight. Remove mushrooms with slotted spoon; cut very large mushrooms into smaller pieces. Place mushrooms in large saucepan. Strain liquid from soaked mushrooms through cheesecloth to remove sediments; pour into sauce pan with mushrooms. Add 2 quarts cold water; bring to a boil. Add salt; reduce heat. Simmer for 4-5 hours or until mushrooms are tender, adding water to maintain 2 quart capapcity. Add more salt if needed. Add evaporated milk. Bring to boiling pooint; remove from heat. Place serving of potatoes into each soup bowl; lade soup over potatoes in bowl. Yield: 8 servings.