Polish Mushroom Soup

This hearty Mushroom & White Bean Soup is rich, earthy, and incredibly comforting. Made with fresh mushrooms (or dried for deeper flavor), tender white beans, sweet carrots, and fragrant dill, this soup delivers big flavor with simple ingredients. A swirl of sour cream adds a creamy finish that perfectly balances the savory broth.

It’s budget-friendly, satisfying, and perfect for chilly evenings, meatless meals, or when you need something nourishing but easy. Serve it with crusty bread and you’ve got a cozy, wholesome dinner ready in under an hour.

Course Soup

Cuisine Polish

Keyword international, Mushrooms, polish

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Equipment

1 Stock Pot

Ingredients

1 lb 450g fresh mushrooms (chanterelles, porcini, cremini)
OR 1½ oz 45g dried mushrooms
1 medium onion finely chopped
2 tbsp vegetable oil
1 tbsp Butter, or Olive oil, Avocado oil orPlant-based butter alternative (dairy-free) (alpha gal)
2 medium carrots diced
1½ cups cooked white beans cannellini or navy beans, drained and rinsed
8 cups 2 liters low-sodium vegetable broth
2 tbsp fresh dill chopped
¾ cup sour cream, or Unsweetened coconut cream or Dairy-free sour cream (alpha gal)
Salt and freshly ground black pepper to taste
Optional: 1 clove garlic minced

Instructions

Prepare Mushrooms

If using fresh mushrooms, gently clean and slice.
If using dried mushrooms, soak in hot water for 30–60 minutes. Strain, reserve the liquid (remove grit), and chop.

Sauté the Base

In a large pot over medium heat:
Heat oil and butter.
Add onion (and garlic if using) and cook until soft and translucent, about 4–5 minutes.
Stir in the mushrooms and cook for 5–7 minutes, until tender and slightly browned.

Add Vegetables & Simmer

Add Vegetables & Simmer
Stir in diced carrots and cook 2–3 minutes.
Pour in broth (plus a little reserved mushroom-soaking liquid, if using).
Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, until the carrots are tender.

Add White Beans

Stir in the cooked white beans during the last 10 minutes of cooking.
For a thicker texture, mash a small portion of the beans against the side of the pot or blend 1 cup of soup and return it to the pot.

Finish the Soup

Finish the Soup
Season with salt and pepper.
Stir in fresh dill.
Temper the sour cream by mixing it with a few tablespoons of hot soup, then gently stir it back into the pot.
Heat gently — do not boil.