Russian Dried Mushroom Soup Recipe
Russian Mushroom Soup is a flavorful soup made using a mix of dried mushrooms, barley, and veggies. It is a hearty and filling homestyle soup perfect for winter.
Recipe
Russian Dried Mushroom Soup Recipe
Ingredients and Method
Russian Dried Mushroom Soup Recipe
- 2 cups dried mushrooms (a mix of dried porcini and oyster mushrooms, portabello, aspen, birch, chanterelles, etc.)
- 5 cups vegetable broth
- barley
- 2 cups veggies (carrots, potatoes, green beans, cauliflower, radish, etc.)
- half a cup chopped onions
- 2 teaspoons garlic
- 2 tablespoons light olive oil
- salt
- pepper
To make this soup richer, you can add some heavy cream at the end of the cooking.
Russian Dried Mushroom Soup Recipe
- Wash dried mushrooms under running water. Soak them in 5 cups of water for 1 hour.
- Drain the water and chop the mushrooms into small pieces.
- Reserve the water in which we soaked them.
- Transfer the chopped mushroom to a large pot along with the reserved water.
- Add vegetable broth, salt & pepper to taste, and ¼ cup pearl barley to the pot.
- Bring the soup to a boil over high heat.
- Reduce the heat to low. Cover the pot with a lid and cook the soup on low heat for 30 minutes.
- Add peeled and cubed potatoes and 1 cup cubed carrots and cook covered for another 30 minutes. Remove the pot from the heat and set it aside.
- Heat light olive oil in a medium skillet over medium-high heat.
- Once the oil is hot, add minced garlic and chopped onions and fry until they turn slightly brown.
- Pour the onions over the soup and serve hot.
