Mushroom Soup
⏳ Time
1 hour 15 minutes
🥕 Ingredients
13
🍽️ Servings
5
Description
Mushroom soup is one of the most popular dishes in Russia. For this recipe, you can use any fresh mushrooms from our region—ranging from firm and hearty birch boletes to vibrant chanterelles. Dried mushrooms are also suitable, as they will impart character and aroma to the soup, while fresh mushrooms add substance and liveliness. Mushrooms love creaminess, so a generous spoonful or two of rich sour cream will only enhance this wonderful soup. And don’t forget the herbs: the more, the better. To prepare mushroom soup, check out our recipe.
Ingredients
- Fresh Mushrooms - 20 oz
- Butter - 0 oz
- Water - 0 qt
- Potato - 5 pieces
- Carrot - 2 pieces
- Parsley - 1 piece
- Onion - 1 head
- Safflower Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Bay leaf - 1 piece
- Herbs - 0 oz
- Sour Cream - to taste
Step by Step guide
Step 1
To prepare this dish, take any fresh mushrooms, clean them, slice them, and sauté in 2 tablespoons of butter.
Step 2
Transfer the sautéed mushrooms to a pot, pour in 2 liters of boiling water, and simmer on low heat for 30 minutes.
Step 3
Cut 5–6 potatoes into julienne strips.
Step 4
Dice the parsley root, carrot, and onion into small cubes.
Step 5
Heat vegetable oil in a skillet and sauté the onion until golden brown.
Step 6
Then add the parsley root and carrot, and sauté for another 5–7 minutes.
Step 7
Add the vegetables to the soup, season with salt and pepper, add a bay leaf, and cook for another 20–30 minutes until the potatoes are tender.
Step 8
Finally, add the finely chopped herbs and remove from heat.
Step 9
Serve the soup with sour cream.
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