Zupa Grzybowa

Rinse the dried wild mushrooms under cold water to remove any debris, then place them in a bowl and cover with warm water for 15 minutes to rehydrate.

Drain the rehydrated mushrooms, reserving the soaking liquid, and chop them into bite-sized pieces.

Strain the mushroom soaking liquid through a fine-mesh sieve or cheesecloth to remove sediment, and set aside.

Melt the butter in a large pot over medium heat, then add the chopped onion and sauté for 3-4 minutes until softened and fragrant.

Add the chopped mushrooms to the pot and stir well, cooking for 2-3 minutes to release their flavors.

Pour the beef stock and the reserved mushroom soaking liquid into the pot, stirring to combine, and bring to a gentle boil.

Reduce the heat to low and simmer for 15-20 minutes to allow the flavors to meld and the mushrooms to become tender.

Mix the cornstarch with 2 tablespoons of cold water to create a slurry, then gradually whisk it into the simmering soup to thicken it slightly.

Season the soup with salt and white pepper to taste, stirring to distribute evenly.

Remove the pot from heat and stir in the sour cream until fully incorporated, being careful not to boil the soup after adding the cream.

Ladle the soup into bowls and garnish with fresh chopped parsley before serving.