Russian 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 it.
2cupsdried mushroomsI used a mix of Porcini and Oyster mushrooms.
5cupswater
5cupsvegetable brothyou can use chicken or beef broth too.
salt & pepperto taste
¼cuppearl barley
1cuppeeled and cubed potatoes
1cuppeeled and cubed carrots
2tablespoonslight olive oil
2teaspoonsminced garlic
½cupfinely 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.