Ultimate Russian Mushroom Soup

Ultimate Russian Mushroom Soup
Introduction: Recently we have been to a Russian restaurant and I have been amazed by the taste of the food. Yes, I am an Eastern European and I grew up with this kind of cooking. Soups have always played an important role in the Russian meal as well in my upbringing. There is a large variety of Russian soups . Here is my first Russian soup, one that I could not stop eating. Creamy, tasty, smooth, delicious! The surprise ingredient in this soup is wheat pearls, which gives this soup richness and style.
Prepared and Photographed by:
Recipe Source: Adapted from Cooktoria
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 tbsp olive oil
  • ½ large onion, chopped
  • 1 lb white button mushrooms (I used baby portobello), sliced
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, sliced
  • ¾ cup wheat berries
  • 1 tbsp dill seeds
  • 2 cans of chicken stock
  • 4 cups of water
  • 2 tablespoons of flour
  • 1 cup of heavy whipping cream
  • freshly chopped parsley
  1. in a large 5-quart pot, saute the onion in olive oil on low heat for about 5-7 minutes
  2. Add mushrooms to the onion, cook the mushroom for about 10 minutes, until all the liquid evaporates
  3. Add the carrots, potatoes chicken stock and water and bring the soup to a boil; the pot should be almost full at this point
  4. Once the soup starts boiling, reduce the heat to medium and cook for about 1 hour (about ⅓ of the liquid will evaporate)
  5. Mix the flour with 2 tablespoons of heavy cream water and add it to the soup
  6. Add the remaining heavy cream and cook for another 10 minutes
  7. Taste and see if salted to your liking since the chicken stock contains salt already, season with salt and pepper as desired
  8. Add the freshly chopped parsley, stir into the the soup
  9. Let the soup cool down slightly before serving. Heavenly good! Must try this one!
Thanks to Jay from Industry Eats for discovering Tania's Site.


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