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 it.
My heart fills with happiness when I think about mushrooms. They make everything delish.
Be it sandwiches, sautéed vegetables 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 flavor.
The mushrooms have an intense flavor after drying, which makes this soup scrumptious.
You can make this same 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.
I have used a mix of porcini and oyster mushrooms. You can use any other variables 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 mushrooms 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 degrees 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 the 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 the 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.
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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Step by Step Recipe
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
- 2 cups Dried Mushrooms (I used a mix of Porcini and Oyster Mushrooms.)
- 5 cups Water
- 5 cups Vegetable Broth
- Salt & Pepper
- ¼ cup Barley
- 1 cup Potato (Cubed)
- 1 cup Carrot (Cubed)
- 2-3 cloves Garlic (Crushed)
- 2 tbsp Olive Oil
- ½ cup Onion (Finely Chopped)
- 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.