Best 4 Russian Wild Mushroom Soup With Barley Potato Recipes

RUSSIAN BARLEY MUSHROOM SOUP

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.

RUSSIAN MUSHROOM AND POTATO SOUP

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.

RUSSIAN - WILD MUSHROOM SOUP WITH BARLEY & POTATO

Steps:

• 1. Put the barley into a pot, pour some boiling water, get to boil then turn down the heat and simmer slowly.
• 2. Clean the mushrooms with water and a sponge. Make sure there are no stuck leaves or pine needles or other things from the forest. Cut the root area of mushroom legs and you can also cut the coarse (low) part of the mushroom leg (usually required with older mushrooms).
• 3. Cut up the mushroom into about half an inch (1.5 cm) pieces and put into the pot. Add boiling stock or water, get to boil and turn down the heat. Remove the foam with the strainer. Add the bay leave, dill seeds, salt and the drained barley and let simmer for about 10 minutes.
• 4. Chop and fry the onion in a separate pan to the clear golden colour.
• 5. Chop the potatoes and grate the carrot.
• 6. Add the potatoes to the soup. Get to a boil and then simmer for 5 minutes
• 7. Add the carrots and onions. Get to boil and let simmer for another 5 minutes. Turn off the heat and adjust salt.
• 8. Let the mushroom soup sit for couple of hours, it will enrich the flavour.
• 9. Serve Russian wild mushroom soup with a spoon of sour cream or a knob of butter. Add some finely chopped herbs into every bowl of soup. Enjoy!

RUSSIAN MUSHROOM AND BARLEY SOUP

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.