Use 12-16 oz. wild mushrooms such as boletes (borowiki) or honey mushrooms (opienki),
also known locally as "stumpers", or the white store-bought mushrooms
(pieczarki).
Wash and rinse mushrooms very thoroughly, chop or slice thin, and saute under
cover in skillet along with 2 chopped onions, 1/2 cup water and 2 Tablespoons butter about
20 minutes or until mushrooms are fully cooked.
Transfer mushrooms to 6 cups court bouillon or meat stock (strained or with diced soup
vegetables left in). Fork-blend 1/2 to1 cup sour cream with 3 Tablespoons flour, add 1 cup
soup stirring until lump-free, and add to pot. Simmer several minutes, salt & pepper,
and serve over any type egg noodles or diced, cooked potatoes.
Garnish with a little chopped fresh dill and/or parsley. Optional: 1 cup peeled, diced
raw potatoes may be cooked in soup until tender. For a deeper flavor, add 1-2 pre-soaked,
dry Polish mushrooms, cooked until tender in 1 cup water and diced.
