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
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 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 MUSHROOM AND POTATO SOUP (LIGHTER VERSION)
A recipe I found on the myrecipes.com website that's great for the cooler fall months. It's a lightened up version of similar recipes that reduces calories from over 430 to about 275 per serving by using low-fat and low-sodium ingredients and replacing butter with olive oil for sautéing the vegetables. The original recipe states the recipe yields 12 servings. But as the main portion of our meal (served with bread), it was closer to about 9 or 10 servings. Some of the reviews stated they sprinkled bacon bits on top of each serving, but we enjoyed it just as it's written.
Provided by Northwestgal
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
- In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
- To serve, garnish each bowl of soup with a sprig of fresh dill.
Nutrition Facts : Calories 275.3, Fat 11.3, SaturatedFat 3.2, Cholesterol 10.1, Sodium 680.8, Carbohydrate 36.9, Fiber 3.7, Sugar 4.1, Protein 9.4
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 POTATO MUSHROOM SOUP
Make and share this Russian Potato Mushroom Soup recipe from Food.com.
Provided by newmama
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- melt 3 tbs of butter in a large saucepan.
- saute carrot, onion and celery about 5 minutes.
- add potatoes, dill, salt, pepper and broth.
- bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
- take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
- stir flour into cream until smooth and add it to the pot.
- stir in sour cream until smooth.
- simmer until it thickens to desired consistency.
- i serve this with fresh baked bread and salad.
Nutrition Facts : Calories 430.3, Fat 25.2, SaturatedFat 15.1, Cholesterol 65.4, Sodium 1496.6, Carbohydrate 40.5, Fiber 5.4, Sugar 5.3, Protein 13.1
RUSSIAN - WILD MUSHROOM SOUP WITH BARLEY & POTATO
When wild mushrooms are in season it's time to make this nice simple and tasty traditional Russian chunky mushroom soup. This mushroom soup is very filling while low calorie and low fat (if you don't add too much butter or soured cream or crème fraîche when serving). Taken from...
Provided by Baby Kato
Categories Vegetable Soup
Time 1h25m
Number Of Ingredients 10
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!
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