Russia · Soups
Mushroom Soup
A hearty Russian-style mushroom soup with dried porcini and pearl barley.
Ingredients
- dried porcini mushrooms50 g
- pearl barley150 g
- medium potatoes3-4 pieces
- carrot1 piece
- onion1 piece
- celery1 stalk
- butter50 g
- water or vegetable broth2.5 L
- salt and black pepper to taste
- fresh dill and parsley for serving
- sour cream for serving
Method
- 1Soak dried mushrooms in warm water for 2-3 hours, then cook in the same water until soft. Cut cooked mushrooms into small pieces. Strain the mushroom broth through a fine sieve to remove any grit. Rinse pearl barley thoroughly and soak for several hours or overnight.
- 2Bring water or broth to a boil. Add soaked barley and cook on low heat until half-done, about 30-40 minutes. Peel and dice potatoes. Finely chop carrot and onion. Slice celery.
- 3Melt butter in a pan, add onion, carrot, and celery. Sauté until golden.
- 4Add cooked mushrooms and mushroom broth to the barley. Add sautéed vegetables and potatoes. Cook until potatoes are tender, about 20-25 minutes.
- 5Season with salt and pepper. Add chopped herbs a few minutes before done. Serve with sour cream if desired.