This post was created in paid partnership with Krakus Brands and Square Enterprises. All opinions, recipe development, and cooking are my own. Thank you for supporting the brands that make Real Food with Justyna possible!
This mushroom soup bowl is cozy, hearty, and comes together faster than you'd think. Caramelized roasted sweet potatoes, golden seared wild mushrooms, and nutty brown rice get a ladle of rich, savory Krakus mushroom soup poured right over the top, then finished with a swirl of sour cream and fresh dill. It's the kind of weeknight dinner that tastes like it simmered all day, and every component can be prepped ahead.
Mushroom soup is a staple of the Polish kitchen. Grzybowa, a classic Polish mushroom soup, is traditionally served at Wigilia, the Christmas Eve supper, and it shows up on tables all fall and winter long. This bowl takes those familiar flavors and turns them into a complete, filling meal with roasted vegetables and whole grains. It's perfect for chilly nights, meal prep, and anyone who wants comfort food that still feels nourishing.
Have extra mushrooms? Crisp them up and use them in my creamy mushroom dill egg noodles, made with the same Krakus mushroom soup as a flour-free sauce. This bowl also pairs well with a simple cucumber salad for something fresh and crunchy on the side.
Jump to:
Ingredients
Every ingredient in this bowl earns its spot. Krakus mushroom soup concentrate is the shortcut that delivers deep, slow-simmered mushroom flavor in minutes. Sweet potatoes bring natural sweetness that balances the earthy soup, wild mushrooms add a meaty, golden bite, and brown rice makes it filling. Sour cream and fresh dill are the classic Polish finish.
- Krakus mushroom soup concentrate
- Low-sodium chicken broth (or vegetable stock)
- Sweet potatoes
- Mixed wild mushrooms (oyster, shiitake, cremini)
- Lundberg brown rice
- Olive oil
- Butter
- Garlic
- Dried thyme
- Smoked paprika
- Kosher salt and black pepper
- Sour cream
- Fresh dill
See recipe card for quantities.
Instructions
- Step 1: Toss cubed sweet potatoes with olive oil, salt, and smoked paprika. Roast in a single layer at 425°F for about 30 minutes, flipping halfway, until caramelized at the edges.
- Step 2: Rinse the brown rice, bring it to a boil with water, then cover and simmer on low for about 45 minutes. Let it rest, covered, for 10 minutes and fluff with a fork.
- Step 3: Sear the mushrooms in hot olive oil without stirring for 3 to 4 minutes until golden. Stir, cook 2 minutes more, then add butter, garlic, dried thyme, and salt and cook for 1 minute.
- Step 4: Bring the broth to a boil, whisk in the Krakus mushroom soup concentrate until smooth, and simmer for 5 minutes. Taste before adding salt, then season with pepper.
- Step 5: Build each bowl with a scoop of brown rice, a pile of roasted sweet potatoes, and a pile of seared mushrooms.
- Step 6: Ladle the hot soup around the edges of the bowl, then finish with a spoonful of sour cream and a sprinkle of fresh dill.
Hint: Give the mushrooms space in the pan and resist the urge to stir them right away. Crowded or constantly stirred mushrooms steam and turn soggy, but a hot pan and a little patience gives you golden, crispy edges that hold up beautifully under the soup.
From My Polish Kitchen
Sour cream and dill are the finishing touch on so many Polish soups. Stir a little into your bowl as you eat and the soup turns extra creamy and bright.
Substitutions
This bowl is easy to adapt to what you have on hand or how you like to eat.
- Broth - swap the chicken broth for vegetable stock or water, as the package directions suggest. Chicken broth adds extra body and richness.
- Sour cream - use plain Greek yogurt for a tangy, higher-protein finish.
- Mushrooms - any mix works. Cremini mushrooms on their own are budget-friendly and easy to find.
- Grain - try quinoa, a wild rice blend, or barley in place of brown rice.
- Thyme - use 1 teaspoon of fresh thyme leaves in place of ½ teaspoon dried.
Cooking for someone who skips meat? Use vegetable stock instead of chicken broth, and check the soup concentrate label to make sure it fits their needs.
Variations
Make this mushroom soup bowl your own with a few easy twists.
- High protein - add shredded chicken, a jammy soft-boiled egg, or sliced smoked kielbasa.
- Noodle bowl - swap the brown rice for buttered egg noodles for a classic Polish-style combo.
- Extra greens - stir a handful of baby spinach or kale into the hot soup right before serving.
- Kid friendly - serve the components separately with the soup on the side for dipping.
Love the noodle idea? Try my creamy mushroom dill egg noodles made with this same soup!
Equipment
You'll need a sheet pan for the sweet potatoes, a medium pot with a lid for the rice, a saucepan for the soup, and a large skillet for the mushrooms. A cast iron or stainless steel skillet gives the best golden sear. Nonstick pans work, but the mushrooms won't brown as deeply.
Serve these in wide, shallow bowls so you can see every component before the soup goes in. A dark sheet pan will roast the sweet potatoes faster than a light one, so start checking them a few minutes early.
Storage
Store the soup, rice, sweet potatoes, and mushrooms in separate airtight containers in the fridge for up to 4 days, and assemble bowls when you're ready to eat. Reheat the soup on the stove with a splash of broth if it has thickened, and rewarm the sweet potatoes in a 400°F oven for about 8 minutes to bring back their crispy edges.
The soup (without sour cream) and the cooked rice freeze well for up to 3 months. Roasted sweet potatoes and seared mushrooms are best fresh, since they turn soft after freezing.
Top Tip
Taste the soup before you add any salt. The broth and the soup concentrate are both already seasoned, so you may only need a little black pepper. For a thicker soup that sits on top of the toppings, use 2½ cups of broth instead of 3.
FAQ
The package calls for 700 ml of boiling water or vegetable stock, which is about 3 cups. One jar makes about 1 liter of soup, or roughly 4 cups.
Yes. Roast the sweet potatoes, cook the rice, and make the soup up to 4 days ahead. Store each component separately and assemble the bowls when you are ready to eat.
Yes. Low-sodium chicken broth adds extra body and richness to the soup. Taste before adding salt, since both the broth and the concentrate are seasoned.
A mix of oyster, shiitake, and cremini mushrooms gives the best variety of texture and flavor, but cremini mushrooms on their own work great too.
Related
Looking for other recipes like this? Try these:
Mushroom Soup Bowl with Roasted Sweet Potato & Brown Rice
Equipment
- 1 Sheet Pan
- 1 Medium pot with lid
- 1 Saucepan
- 1 Large skillet
Ingredients
- 2 medium sweet potatoes peeled and cut into ¾-inch cubes
- 1½ tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- Brown Rice
- ¾ cup Lundberg brown rice uncooked
- 1½ cups water
- Seared Mushrooms
- 8 ounces mixed wild mushrooms oyster, shiitake, cremini, torn or sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- ¼ teaspoon kosher salt
- Mushroom Soup
- 1 jar 9½ fl oz Krakus mushroom soup concentrate
- 3 cups low-sodium chicken broth or vegetable stock
- ¼ teaspoon black pepper or to taste
- To Finish
- ¼ cup sour cream
- 2 tablespoons chopped fresh dill plus sprigs for garnish
Instructions
- Heat the oven to 425°F. Toss the sweet potatoes with olive oil, salt, and smoked paprika.
- Spread them in a single layer on a sheet pan and roast for 25 to 30 minutes, flipping halfway, until tender and caramelized at the edges.
- Brown Rice
- Rinse the rice, then add it to a pot with the water and bring to a boil.
- Cover, reduce the heat to low, and simmer for about 45 minutes until the water is absorbed. Let it rest, covered, for 10 minutes, then fluff with a fork.
- Seared Mushrooms
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 to 4 minutes until golden.
- Stir and cook 2 minutes more. Add the butter, garlic, dried thyme, and salt, and cook for 1 minute until fragrant.
- Mushroom Soup
- Bring the broth to a boil in a saucepan. Whisk in the soup concentrate until smooth.
- Reduce to a simmer and cook for 5 minutes. Taste before adding salt, then season with pepper.
- Assemble
- Divide the rice, sweet potatoes, and mushrooms among 4 wide bowls, keeping each component in its own section.
- Ladle about 1 cup of hot soup into each bowl, pouring around the edges. Top with a spoonful of sour cream and a sprinkle of fresh dill.
Video
Notes
Thicker soup: Use 2½ cups of broth instead of 3 if you'd like the soup to sit on top of the toppings.
Broth: The package calls for 700 ml of liquid, which is about 3 cups. Water or vegetable stock both work. Chicken broth adds extra richness.
Salt: Both the broth and the concentrate are already seasoned, so always taste before salting.
Storage: Refrigerate the components separately for up to 4 days. The soup (without sour cream) freezes for up to 3 months.
