Russian Dried Mushroom Soup
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. Here is how to make it.
Check out some more of my favorite soup recipes – Chicken Clear Soup, Thai Pumpkin Curry Soup, and Jambalaya Soup.
About Russian Dried Mushroom Soup
Dried Mushroom Soup is a traditional Russian soup made with a mix of dried mushrooms, vegetable broth, barley, and veggies. It is filling and hearty, making for a great dinner with a side of crusty bread.
In most Slavic countries, people dry mushrooms in the summer. During winters, when it’s too cold to hunt any mushrooms, they use these dried mushrooms to make scrumptious and nutritious dishes.
Dried mushrooms are much more flavorful than fresh ones, as they contain condensed flavors. But worry not, you can make this Russian mushroom soup with fresh mushrooms as well if you don’t have dried mushrooms at hand.
This recipe allows a lot of experimentation. You can add potatoes, noodles, other vegetables, barley, and more.
Ingredients
Dried Mushrooms – I have used a mix of dried porcini and oyster mushrooms, but you can use any other varieties such as portabello, aspen, birch, chanterelles, etc.
Vegetable Broth – I used my homemade vegetable broth, but you can buy it too. You can also use chicken or beef broth.
Barley is used extensively in Russian cuisine, and that’s what I have added to this soup recipe. You can add grains like millets, wild rice, etc to this soup.
Veggies – I added carrots and potatoes, but you can add other veggies like green beans, cauliflower, radish, etc, to this soup.
Others – You will also need onions, garlic, light olive oil, salt, and pepper.
To make this soup richer, you can add some heavy cream at the end of the cooking.
Storage Suggestions
This soup stays good in the refrigerator for 3-4 days. Cool it completely and store it in an airtight container. Heat well before serving.
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Russian Dried Mushroom Soup Recipe
Ingredients
- 2 cups dried mushrooms (I used a mix of Porcini and Oyster mushrooms.)
- 5 cups water
- 5 cups vegetable broth (you can use chicken or beef broth too.)
- salt and pepper (to taste)
- ¼ cup pearl barley
- 1 cup peeled and cubed potatoes
- 1 cup peeled and cubed carrots
- 2 tablespoons light olive oil
- 2 teaspoons minced garlic
- ½ cup finely chopped onions
Instructions
- Wash the mushrooms under running water and 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, and pearl barley to the pot and 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 potatoes and carrots and cook covered for another 30 minutes. Remove the pot from the heat and set it aside.
- Heat olive oil in a medium skillet over medium-high heat.
- Once the oil is hot, add garlic and onions and fry until they turn slightly brown.
- Pour the onions over the soup and serve hot.
Yummy. Nothing more to say, and it was so easy
This is so good! I didn’t chop up the mushrooms and I combined veggie broth and chicken bone broth and we both loved it.
Absolutely delicious soup. I used dried morels and dried chanterelles. I also used Better Than Bouillon Roasted Vegetable for the vegetable broth. The result was a rich, flavorful soup. I didn’t find finishing with cream necessary.
delicious. I didn’t have carrots so I used shaved Brussels sprouts instead and I used lite coconut milk at the end instead of cream and it was so good. such a great winter soup!
Great for leftovers. Froze some for another day.
Happy to hear 🙂