Author Topic: DRY MUSHROOM SOUP  (Read 1563 times)

Olga Drozd

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« on: December 09, 2008, 10:59:41 AM »

Dried mushrooms make a very tasty soup.

2/3 cup dried mushrooms
1 small onion, chopped
1 tablespoon butter
1/3 cup diced, mixed carrots and celery
1 tablespoon pearl barley
4 cups soup stock
1/2 cup cooked white beans
1 1/2 tablespoon flour
1 tablespoon butter
2 tablespoons sour cream
Salt and pepper

Pour hot water over the mushrooms, drain, and wash.  Cover with lukewarm water, and soak for 30 minutes or longer.  The period of soaking will depend on the variety of mushrooms used.  Cook the mushrooms until tender, using the same water in which they were soaked. Strain, chop the mushrooms and return to the mushroom stock.  Cook the onion in the butter until slightly wilted.  Add it along with the vegetables, pearl barley, and soup stock to the mushrooms. Cover and cook until the pearl barley and vegetables are tender.  Add the cooked beans and continue simmering a while longer.  Brown the flour lightly in the butter.  Pour in some of the soup liquid, stir until smooth, and add to the soup.  Mix in the sour cream and bring to a boil.  Season to taste with salt and pepper. For a richer flavor, a few drops of garlic juice may be added, if desired.  Serve the soup with either rye bread or pyrizhky.