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Mushroom soup from dried forest mushrooms
Instructions
First I soak the dried mushrooms as described here. To make the soup from forest mushrooms, I boil the soaked mushrooms. I cover them with water, put the pot over medium heat and bring it to the boil. After it boils, I cook for another 40 minutes – until fully done.
I drain the water into a separate dish – this mushroom broth will be useful for cooking the soup, and without it the taste will be less rich. I transfer the mushrooms to a deep plate.
I cut the peeled potatoes into small cubes. Fine cutting matters – the potato will cook evenly with the mushrooms and soak up their aroma.
I finely chop the onion. Cutting the onion finely lets it "dissolve" in the soup, giving its sweetness without large pieces in the finished dish.
I heat a frying pan and add clarified butter. I add the onion and lightly sauté it. Clarified butter is the secret to the aroma: it gives the soup a characteristic creamy note.
I add the mushrooms to the onion and lightly fry them. Frying them together brings out the aroma and makes the mushrooms richer in flavour.
I pour 2 litres of water into the pot and bring it to the boil. This will be the base of the soup.
I pour the mushroom broth into the boiling water – it adds "depth" and a rich mushroom taste to the soup. This is the "liquid gold" of the recipe.
I add the diced potatoes and allspice to taste. I bring everything to the boil and cook for 15 minutes – the potato should be almost done.
I add the fried onion with mushrooms and cook until the onion sinks to the bottom. This is the signal that the onion has "given" its aroma to the broth.
When the onion has sunk to the bottom, I add the barley flakes and cook for 5 minutes. The flakes give the soup a pleasant "grainy" texture and richness.
I add vegetable seasoning to taste and cook for another 5 minutes. The seasoning rounds out the taste of the soup, making it "classic canteen-style" (in a good sense – familiar and beloved).
The mushroom soup from dried forest mushrooms is ready. You can serve it with sour cream and herbs – the classic Russian way to serve any mushroom soup.
Tips
- 1
ALWAYS use the mushroom broth from boiling them – it is the "liquid gold" of the recipe. Without it the soup will be "bland" compared with the traditional version.
- 2
Soak the mushrooms in advance – at least 2 hours, ideally overnight. This is the secret to fully restoring their texture and aroma.
- 3
Clarified butter for frying the onion and mushrooms gives a characteristic creamy aroma. You can replace it with ordinary butter, but clarified is better. I use a similar principle in other Russian mushroom soups.
- 4
Barley flakes can be replaced with pearl barley – in that case add it together with the potatoes (it cooks for 30–40 minutes). The flakes are the quick alternative.
Video
FAQ
Which mushrooms are best for the soup? +
Dried porcini (boletus) are ideal – the brightest aroma and richest flavour. Also suitable: dried orange-cap boletus, birch boletus, chanterelles, honey mushrooms. Shop-bought dried champignons are less aromatic and give an "ordinary" taste. For the best result, use a mix of 2–3 kinds of dried mushrooms. For one large pot of soup, 50 g of dried mushrooms is enough – they swell 5–6 times when soaked. Dried forest mushrooms can be bought at markets from local foragers or ordered online from specialist shops.
Can barley flakes be replaced with another grain? +
Of course: pearl barley (the classic – cooks for 30–40 minutes, add with the potatoes), millet (15 minutes, add like the flakes), rice (15 minutes), buckwheat (15–20 minutes), vermicelli (5 minutes – the fastest). Each grain gives the soup its own character: pearl barley a "peasant" feel, millet a "sunny" one, buckwheat a "rustic" one. You can also go without grain – it will be a "light" mushroom soup. Barley flakes are a compromise option: the taste of the grain, but cooks faster.
How long does the mushroom soup keep? +
In the fridge – 3–4 days in a covered pot. On the second day the soup is even tastier – the ingredients "get to know" one another and the mushroom aroma becomes brighter still. Reheat on the hob until it boils, 3–5 minutes. In the microwave it heats unevenly. You can freeze it in portions for 1–2 months – before serving, thaw in the fridge and reheat. Add herbs and sour cream only when serving – fresh, not frozen.
What to serve with mushroom soup? +
Classic additions: 20% sour cream (1–2 tbsp per bowl), fresh dill or parsley (1 tsp chopped), dark bread (Borodinsky, rye), croutons of white bread, rasstegai pastries with mushrooms or fish. For a "Lenten" version – instead of sour cream use coconut milk (1–2 tbsp) or simply a few drops of olive oil on top. Mushroom soup is a complete dish in its own right. A light salad or porridge with vegetables makes a good main course to follow.
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