Country Mushroom Soup

Country Mushroom Soup

The dried mushroom soup is sometimes referred to as “the black soup” due to the dark color the mushrooms render to the broth. The taste of this soup is amazing though; you’d never believe you can achieve such outstanding results from the combination of seemingly ordinary ingredients.

Oxana Putan
Serves 6-8
1 oz dried wild mushrooms
2-3 medium potatoes
2 medium carrots
1 onion
4 tablespoons vegetable (sunflower) oil
0.5 cup pearl barley
2 teaspoons salt
4 oz sour cream (as desired)

Of course, you can use the farm-grown dried mushrooms if the wild ones aren’t available, but the soup is a lot more delicious when made with the wild ones.

You can soak the mushrooms for a few hours in advance, but it isn’t necessary. Here’s our little time-saving trick.

Place the mushrooms into a microwave-safe dish.

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Pour enough water to cover the mushrooms.

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Place into the microwave and cook on high for 10 minutes.

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Pour the pearl barley into a medium pot. 

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 Add a cup of water and place on the stove.

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Continue cooking until all the liquid boils out.

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After that, rinse well under the running water and place into a colander to drain.

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Peel the potatoes and cut into medium cubes.

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Finely chop the onion. Coarsely grate the carrot.

Transfer the carrot and onion into a frying pan.  

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 Add the vegetable oil.

Cook both vegetables for about 10 minutes, stirring periodically.

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The carrot should release its color into the oil but be sure to not let it brown.

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Strain the microwaved mushrooms and keep the liquid. Rinse the mushrooms well and cut into small pieces.

Carefully strain the mushroom liquid through a fine sieve.

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Add enough water to the mushroom liquid to measure a total of 2.5 quarts.

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Pour into a pot and place on the stove.

Add the cut-up mushrooms.

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Bring to a boil and cook for 10 minutes.

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Add the potatoes.

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Sprinkle with the salt.

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Bring to a boil again and cook for 10 more minutes.

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Add the onion and carrot mixture.

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Bring the soup to a boil again and add the pearl barley.

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When the soup boils again, take off the stove.

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Cover and let stand for 15-20 minutes.

Serve in individual bowls.

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If desired, place a dollop of sour cream and finely chopped fresh herbs (dill or parsley) into each bowl.

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