Russian Dried Mushroom Soup Recipe
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.
Servings: 8 people
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.
Notes
Add some heavy cream at the end of cooking for a richer soup.
Nutrition
Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 611mg | Potassium: 308mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2986IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
