on Jul 30, 2021
About This Recipe
Dried Mushroom Soup is a traditional Russian soup that is made using a mix of dried mushrooms, vegetable broth, barley, and veggies. It is filling and hearty and makes for a great dinner with a side of crusty bread. In most Slavic countries, people dry mushrooms over the summers. During winters, when it’s too cold to hunt any mushrooms, they use these dried mushrooms to make scrumptious and nutritious dishes. Dried mushrooms are much more flavorful than fresh ones, as they contain condensed flavors. But worry not, you can make this Russian mushroom 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. Check out some more of my favorite soup recipes – Chicken Clear Soup, Thai Pumpkin Curry Soup, and Jambalaya Soup.
Ingredients
Dried Mushrooms – I have used a mix of dried porcini and oyster mushrooms but you can use any other variables such as portabello, aspen, birch, chanterelles, etc. Vegetable Broth – I used my homemade vegetable broth but you can buy it too. You can also use chicken or beef broth. Barley – Barley is used extensively used in Russian cuisine. You can add grains like millets, wild rice, etc to this soup. Veggies – I added carrots and potatoes but you can add other veggies like green beans, cauliflower, radish, etc to this soup. Others – You will also need onions, garlic, light olive oil, salt, and pepper. To make this soup richer, you can add some heavy cream at the end of the cooking.
How To Make Russian Dried Mushroom Soup
Wash 2 cups of dried mushrooms under running water. I used a mix of Porcini and Oyster mushrooms. 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 5 cups of vegetable broth, salt & pepper to taste, and ¼ cup 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 1 cup peeled and cubed potatoes and 1 cup cubed carrots and cook covered for another 30 minutes. Remove the pot from the heat and set it aside. Heat 2 tablespoon light olive oil in a medium skillet over medium-high heat. Once the oil is hot, add 2 teaspoon minced garlic and ½ cup chopped onions and fry until they turn slightly brown. Pour the onions over the soup and serve hot.
Storage Suggestions
This soup stays good in the refrigerator for 3-4 days. Cool it completely and store it in an airtight container. Heat well before serving.
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