RUSSIAN MUSHROOM SOUP
Steps:
- Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper.
CREAM OF MUSHROOM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 to 6 first course servings (
Number Of Ingredients 15
Steps:
- Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
- Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
- Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
- Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
RUSSIAN DRIED MUSHROOM SOUP
Steps:
- Gather the ingredients.
- Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules.
- Cover mushrooms with 8 cups cold water, salt, and garlic.
- Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste.
- When soup is done, sauté the chopped onion in butter or oil, whichever you're using, until browned and add to soup.
- Simmer for just a few minutes.
- Serve with mini pirzohki or pelmeni dumplings that are made with a non-butter dough and stuffed with non-meat fillings. Enjoy.
Nutrition Facts : Calories 244 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 1 g, Sodium 375 mg, Sugar 2 g, Fat 3 g, ServingSize 6 cups (6 servings), UnsaturatedFat 0 g
HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
DRIED MUSHROOM SOUP
Make and share this Dried Mushroom Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 1 batch
Number Of Ingredients 9
Steps:
- Saute onion and celery in butter until tender.
- Crush morels or other mushrooms with rolling pin, set aside.
- Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Simmer until the mushrooms are tender, (about 5 minutes).
- Add bouillon, milk and seasonings. Heat, but do not boil, and serve.
Nutrition Facts : Calories 795.9, Fat 20.7, SaturatedFat 12.8, Cholesterol 78.5, Sodium 1279.1, Carbohydrate 136, Fiber 1.3, Sugar 127.7, Protein 20.2
SLOVAK CHRISTMAS EVE MUSHROOM SOUP
This was passed down from generation to generation. I don't have a recipe for this soup, but I will try to esitmate the portions. It is a sour soup but it is delicious. People either love it or not. My neice never liked it and now she loves it, can't wait till Christmas Eve. My grandmother used to use mushrooms my grandfather and dad would pick up in the woods. I believe they called them sheephead. My grandmother would then clean them and hang them to dry. We can't find the mushrooms for sale and are afraid to go and look for them in the woods. We don't know the good from the bad.
Provided by Jane from Ohio
Categories Clear Soup
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Saute chopped onions in 1 cup butter until golden brown.
- Add finely chopped mushrooms to onions, and cook until mushrooms are done.
- Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
- In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
- Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
- Add roux to soup and cook another 15 minutes to 30 minutes. Serve.
RUSSIAN MUSHROOM AND POTATO SOUP
I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!
Provided by DTERESA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g
RUSSIAN WILD MUSHROOM SOUP WITH FARRO
With its Russian origins, this hearty mushroom soup is sure to hit the spot on a freezing day. Farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago. Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you can't find it, pearl barley or spelt can be substituted.
Provided by English_Rose
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely.
- Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes.
- Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes.
- Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender - about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary.
- Serve hot, with spoonfuls of soured cream on top.
Nutrition Facts : Calories 258.6, Fat 11, SaturatedFat 5.7, Cholesterol 27.5, Sodium 412.5, Carbohydrate 31.9, Fiber 3.7, Sugar 8.9, Protein 10.9
RUSSIAN MUSHROOM AND BARLEY SOUP
Deep hearty flavor. Excellent recipe. Found it on the Internet-said it was adapted from Darra Goldstein's book "A Taste of Russia" Notes: 01/07/08: Barley's cooking time varies(I've had quick barley take 45 minutes to cook)so in step 6, cook until tender enough to your taste. The soup may require more liquid; I now keep a 4th can of consomme on hand to add, along with another 1 1/4 cups of water if it's getting too thick.
Provided by DJM70
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- If using dried mushrooms, soak them in 1/2 cup of hot water for about 20 minutes.
- Slice and set aside, reserving soaking water, too.
- Put the oil in a large stockpot or Dutch oven,add 2 tablespoons of the butter and melt the butter over medium heat.
- Saute the onions and garlic, stirring occasionally, until the onions are translucent.
- Stir in the consomme and water and add the potato, celery, carrots, bay leaves, dill, barley and the reconstituted mushrooms and soaking water.
- Add salt and pepper to taste, bring the soup to the boil, reduce heat and simmer, covered, about 15 minutes (about an hour if using regular barley), until the barley is tender.
- Clean the fresh mushrooms, cut off and discard woody stem ends, and cut the smaller mushrooms in half and the larger ones into quarters.
- Melt the remaining 4 tablespoons of butter in a frying pan and saute the mushrooms until some liquid has been yielded and no raw color shows.
- Stir mushrooms and liquid into the soup and simmer 5 minutes.
- Remove and discard the bay leaves.
- Just before serving, put the sour cream in a medium bowl and stir a cup or so of hot soup into it to temper it.
- Stir the diluted sour cream into the soup and serve immediately (don't cook the sour cream), garnished if you like with strips of lemon zest.
Nutrition Facts : Calories 444, Fat 22.9, SaturatedFat 12.8, Cholesterol 47.4, Sodium 912, Carbohydrate 47.1, Fiber 8.8, Sugar 5.4, Protein 16
RUSSIAN BARLEY MUSHROOM SOUP
This is a delicious recipe that has been used in my family all the way from Russia. A good mix of dried mushrooms can be purchased at Costco.
Provided by blazer380
Categories Potato
Time 1h
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 11
Steps:
- Thoroughly rinse the mushrooms under cold water.
- Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water.
- Reserve the mushroom water (it will be dark in color).
- Uniformly chop the mushrooms and return to the water.
- Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so).
- Bring to boil.
- Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular.
- While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes.
- Cut up the onions and saute them in a skillet until golden.
- Finely chop the cooked onions.
- Chop the carrots.
- Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot.
- On low-med heat cook until the potatoes are done.
- When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish.
Nutrition Facts : Calories 152.8, Fat 1.6, SaturatedFat 0.5, Sodium 200.8, Carbohydrate 29.1, Fiber 5, Sugar 3, Protein 7.6
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