Zupa Grzybowa

Description
Polish wild mushroom soup

Ingredients

 * ¼ lb dried wild mushrooms
 * 9 cups beef stock or canned reduced-sodium beef broth
 * 1 cup butter
 * 1 cup finely chopped onion
 * 1 tablespoon cornstarch
 * salt
 * white pepper
 * sour cream
 * chopped fresh parsley

Directions

 * 1) Cover mushrooms with cold water and soak overnight.
 * 2) Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
 * 3) Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
 * 4) Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat for 4 hours.
 * 5) Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.
 * 6) Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
 * 7) Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tablespoons of sour cream and sprinkle with parsley.