Mushroom Soups

Dried porcini mushroom soup is one of the most aromatic soups in the Russian repertoire — the concentrated flavor of dried porcini blooms beautifully in broth, and even a small handful of mushrooms is enough to produce a regal, deeply savory pot of soup. Soak the dried porcini in cold water for 1-2 hours to rehydrate, and be sure to use the soaking liquid as the base of your broth — it contains all the precious mushroom aroma. Slice the mushrooms, simmer in salted water with the soaking liquid for 30-40 minutes, add sautéed onion and carrot, diced potato and optionally a small handful of pearl barley or noodles. Finish with sour cream and fresh dill. Proportions for a 3-liter pot inside.