Today, when the fungi have become a rare delicacy, mushroom soup, like the oysters once despised among the exquisite dishes. Polish Dry Mushroom Soup Recepie: Rinse the mushrooms, pour 1.5 liters of water, soak 1 hour, cook for 30 minutes. Peel vegetables, rinse.Chop the onion, fry in oil, 1 carrot, parsley, celery and onions to the mushrooms. Boil for 30 minutes. Strain broth, mushrooms, cut into strips and add back to broth, season with salt and pepper. 1 carrot cut into very small pieces, throw into the soup. Cook for 3 minutes and serve with noodles. The soup can be prepared in broth instead of water. To brew, you can add 100 g of soaked prunes instead of a carrot You can also make a soup spoon of flour fried in olive oil or butter. Recepie # 2 CLEAR DRIED MUSHROOM SOUP 1. (czysta zupa grzybowa z suszonych grzybów): If you have cooked bolete mushrooms for ear-dumplings (above), an easy way to prepare this soup is simply to combine the leftover mushroom stock with enough vegetable stock to make 5 c. Season with a little salt & pepper and (optional) a few drops of Kitchen Bouquet, bring to boil and serve over cooked egg noodles or cooked lasagna, cut into 1” squares. If you have no leftover mushroom stock, rehydrate and cook 1 oz dried boletes. When tender, slice into strips or dice and add, together with the mushroom stock to enough vegetable stock to make 5 c. Add a mushroom bouillon cube, bring to boil, simmer briefly and salt & pepper to taste. Garnish with a little freshly-chopped parsley if desired