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“This is another recipe passed down from my mom. For years it was the only way I'd eat mushrooms! This recipe uses fresh mushrooms, any variety. However, if you use dry mushrooms, simply soak them in water until soft and add them at the same time as the meat bones but don't remove them later.”

Ingredients Nutrition


  1. If using dry mushroom, rinse them and soak in water for 1-2 hours, depending how big they are. Add the mushrooms with the water along with the pork bones and they stay in the soup during the whole cooking process.
  2. Trim pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover. You can also add one square of mushroom broth to add flavour.
  3. Add chopped onion, salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
  4. Simmer for about half an hour. Add carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
  5. Simmer 15-20 minutes or until veggies are soft. Remove the vegetables and meat. Leave the chopped onion and dried mushrooms (if using) in the broth.
  6. Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
  7. Add the potatoes and fresh mushrooms (if using) to the stock and cook until potatoes are tender (15-20 minutes).
  8. Add back the cut carrot and meat.
  9. Season to taste and finish with sour cream (amount will depend on how much soup you've made). To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup. Add parsley and serve hot.
  10. This soup will keep for a few days, although the potatoes do get harder the longer it sits. My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.

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