Russian Dried Mushroom Soup

Russian Dried Mushroom Soup is a flavourful soup made using a mix of dried mushroom, barley and veggies. It is a hearty and filling homestyle soup perfect for winters. Here is how to make Russian Dried Mushroom Soup Recipe.

My heart fills with happiness when I think about mushrooms. They make everything delish. Be it sandwiches, sautéed vegetable or soups, mushrooms make a great ingredient.

In most Slavic countries, people dry mushrooms over the summer. During winters, when it’s too cold to hunt any mushrooms, they use the dried mushrooms.

Dried mushrooms are much more flavourful, as they contain condensed flavour. The mushrooms have an intense flavour after drying, which makes this soup scrumptious.

You can make this same soup with fresh mushrooms as well if you don’t have dried mushroom at hand. This recipe allows a lot of experimentation. You can add potatoes, noodles, other vegetables, barley and more.

I have used a mix of porcini and oyster mushrooms. You can use any other variety such as portabello, aspen, birch, chanterelles etc.

What is Russian Dried Mushroom Soup?

This is a traditional Russian soup recipe which is made using a mix of dried mushrooms , vegetable broth, barley and veggies. It is a filling and hearty soup perfect for the extreme winters of Russia. 

You can use a mix of dried mushroom to make this soup along with the vegetables of your choice.

How to dry mushrooms at home?

You can dehydrate mushrooms at home easily. Preheat your oven to 150 degree F. Meanwhile clean your mushrooms. To clean, first wash the mushrooms with water and dry them on a kitchen towel. Gently squeeze the excess water/moisture.

Now cut the mushrooms into thick slices. This will help in dehydration process. If you want, you can dry the whole mushroom, but it will delay the dehydration process.

Spread the mushroom slices on a baking sheet, making sure pieces are separate. Put this baking sheet in the oven for 1 hour. Now turn the slices over and keep them in oven for another hour.

Now remove the mushrooms from the oven and let them cool. Check if they are crispy. If not, place them in the oven for another 30 minutes until done.

Russian Dry Mushroom Soup Ingredients

How to make Russian Dried Mushroom Soup?

Wash the mushrooms thoroughly under cold running water.

After washing, soak the mushrooms in 5 cups of water for at least one hour, if time allows, soak for more time. Retain the water.

Chop the mushroom in small pieces. Now transfer the chopped mushrooms along the water they are soaked in a pan. Add vegetable broth, salt, pepper and barley in the pan and bring the soup to a boil. Cook until barley is tender on low heat. It will take about 30 mins.

Add the potato and carrots and cook covered for another 30 minutes. Your soup is ready.

Meanwhile heat olive oil in a pan and add chopped onions to it. Fry until they turn slightly brown. Ladle the soup in a bowl and pour the onion over the soup and serve hot.

Note: You can also garnish the soup with some sour cream and finely chopped parsley.

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How to make Russian Dried Mushroom Soup Step by Step

Wash the mushrooms under running water. Soak them in water for 1 hour.

Chop the mushroom in small pieces and reserve the water.

Transfer the chopped mushroom in a pan along with the water they were soaked in. Add vegetable broth, salt, pepper and barley in the pan and bring the soup to a boil.

Cover the pan and cook the soup on low heat for 30 minutes.

Add the potato and carrots and cook covered for another 30 minutes.

Heat olive oil in another pan.

Add onions and fry until they turn slightly brown.

Pour the onion over the soup and serve hot.

Russian Dried Mushroom Soup Recipe

4.75 from 4 votes

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Russian Dried Mushroom Soup Recipe

Russian Dried Mushroom Soup is a flavourful soup made using a mix of dried mushroom, barley and veggies. It is a hearty and fulling homestyle soup perfect for winters. Here is how to make Russian Dried Mushroom Soup.Russian Dried Mushroom Soup is a flavourful soup made using a mix of dried mushroom, barley and veggies. It is a hearty and fulling homestyle soup perfect for winters.

Course Soup

Cuisine Russian

Prep Time 10 minutes

Cook Time 1 hour

Servings 8 people

Calories 106 kcal

Author Neha Mathur

Ingredients

• 2 cups Dried Mushrooms I used a mix of Porcini and Oyster Mushrooms.
• 5 cups Water
• 5 cups Vegetable Broth
• Salt & Pepper
• 1/4 cup Barley
• 1 cup Potato Cubed
• 1 cup Carrot Cubed
• 2-3 cloves Garlic Crushed
• 2 tbsp Olive Oil
• 1/2 cup Onion Finely Chopped

Instructions

1. Wash the mushrooms under running water.
   

2. Soak them in water for 1 hour.
   

3. Chop the mushroom in small pieces and reserve the water.
   

4. Transfer the chopped mushroom in a pan along with the water they were soaked in.
   

5. Add vegetable broth, salt, pepper and barley in the pan and bring the soup to a boil.
   

6. Cover the pan and cook the soup on low heat for 30 minutes.
   

7. Add the potato and carrots and cook covered for another 30 minutes.
   

8. Heat olive oil in another pan.

9. Add onions and fry until they turn slightly brown.

10. Pour the onion over the soup and serve hot.
    

Recipe Notes

You can use any variety of mushrooms to make this soup.

Do not discard the water in which mushrooms were soaked. It has all the flavours from them.

Nutrition Facts

Russian Dried Mushroom Soup Recipe

Amount Per Serving

Calories 106 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 611mg27%

Potassium 308mg9%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 3g3%

Protein 2g4%

Vitamin A 2986IU60%

Vitamin C 5mg6%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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