Polish Wild Mushroom Soup Recipe

• 1/4 lb dried Wild Mushrooms
• 9 cups Beef Stock/canned Beef Broth (reduced-sodium)
• 1 cup Butter
• 1 cup Onion (finely chopped)
• 1 tbsp Cornstarch
• Salt
• White Pepper
• Sour Cream
• Fresh Parsley (chopped)

• Soak the mushrooms overnight, in cold water.
• Drain the mushrooms, while reserving the soaking water. Drain the liquid through a fine cloth.
• Rinse the mushrooms in cold water and slice into strips.
• Combine mushrooms, 8 cups of beef stock and the soaking liquid in a saucepan and place on heat.
• Bring to boil, reduce the heat and let it simmer for 4 hours.
• Melt the butter in a skillet. Saueté onion until golden brown and add to the soup.
• Whisk the cornstarch and remaining beef stock. Add to the soup and allow simmering until it thickens.
• Season with salt and pepper.
• Transfer into individual bowls and serve.