Dried Mushroom Paleo Soup (Wigilijna Zupa z Suszonych Grzybów)

Warm up on a cold night with this traditional Polish paleo soup recipe. by Marla Sarris, updated November 6, 2016 Posted on February 16, 2016

Paleo Recipe Dried Mushroom Paleo Soup (Wigilijna Zupa z Suszonych Grzybów)

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, project manager at SPYR and Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

It’s still snowing and cold here in Chicago. Even though I prepared and served this paleo soup on Christmas day for our traditional Polish themed paleo Christmas dinner, you can now enjoy this recipe anytime. And if it happens to be cold where you live, you can warm up from the inside out.

Before this recipe, I had never worked with dehydrated mushrooms.

Dried Mushroom Paleo Soup (Wigilijna Zupa z Suszonych Grzybów)

And after I did, I realized it was a painless process – similar to rehydrating dried peppers (which we’ve been doing a lot lately for our next cookbook, Paleo MX) – and I didn’t know why I had waited so long!

This paleo soup is super smooth going down and as I already mentioned will keep you warm on a cold night. It also reheats well so you can store the leftovers in your fridge and take it for lunch the next day.

You may find that this soup produces much more than my typical recipes, especially if you’re only cooking for two. That’s because I was cooking for a large group of family when I made it.

Don’t say I didn’t warn you if you’re someone who just prepares a recipe without looking at how much it yields. :)

Dried Mushroom Paleo Soup (Wigilijna Zupa z Suszonych Grzybów)

Yield: 14-16 Servings

Ingredients

2 cups (~2oz) dried mushrooms
6 cups water
1 onion, diced
1 shallot, minced
1 leek, sliced
2 carrots, peeled
3 celery
coarse ground sea salt, to taste
coarse ground black pepper, to taste
1 teaspoon apple cider vinegar
2 tablespoons fresh dill
3/4 cup canned coconut milk
1 tablespoon unsalted butter (optional)

Directions

Soak the dried mushrooms in 2 1/2 cups of boiling water for 15-20 minutes to rehydrate.
Strain the mushrooms through a fine mesh strainer and/or cheese cloth to remove any sand. Reserve the liquid for the soup.
Finely chop the mushrooms and transfer them, along with the reserved and strained soaking liquid, to a large pot set over medium-high heat.
Add 6 cups of water, the diced onion, minced shallot and sliced leek to the mushrooms & their liquid.
Bring everything to a boil, cover, reduce heat to medium and simmer for 30 minutes.
Add the whole carrots and celery to the pot. Season with sea salt and black pepper, cover and simmer for 30 minutes more.
Remove the carrots and celery with a slotted spoon and press lightly on them as you remove and extract all the juices, then discard them.
Add in the apple cider vinegar, fresh dill, coconut milk and optional butter. Stir to combine and season with sea salt to taste.
Serve warm. Store leftovers in a covered container in the refrigerator.
Enjoy! :)

About the Author Marla Sarris

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, project manager at SPYR and Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.