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."
photo by blazer380
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
10 bowls
- Serves:
- 10
ingredients
- 2 1⁄2 cups dried wild mushrooms (Morels, Porcini, Brazilian Caps, Ivory Portabellas, Shiitake, Oyster, Trumpets)
- 6 cups water
- 8 cups reduced-sodium chicken broth
- 2⁄3 cup barley
- 2 large potatoes
- 2 large carrots
- 2 large yellow onions
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 bunch fresh parsley
- sour cream
directions
- 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.
Questions & Replies
-
What is the name of the soup in Russian? Or preferrably Russian pronunciation in Roman alphabet :)
Reviews
-
This recipe is great. I'm Russian and this soup tastes just like how my mom used to make mushroom barley soup. Yum!!
-
Excellent soup. My wife is Russian and it passed the test. Followed the recipe exactly and it came out excellant. Thanks for sharing.
