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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover mushrooms with cold water and soak overnight. | 2. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth. | 3. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips. | 4. Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours. | 5. Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup. | 6. Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened. | 7. Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild mushroom porcini	1/4	lb		100.8669	0.0	22.4401	0.5667
beef stock broth	9	cups	canned reduced sodium	100.8669	0.0	22.4401	0.5667
butter	1	cup		1368.0	62.856	42.744	115.2
onion	1	cup	chopped	64.0	14.944	1.76	0.16
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
salt				-	-	-	-
white pepper				-	-	-	-
cream			sour	-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.