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: Claudia Davis
Recipe Source: Adapted from Cooktoria
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
- 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
Instructions
- in a large 5-quart pot, saute the onion in olive oil on low heat for about 5-7 minutes
- Add mushrooms to the onion, cook the mushroom for about 10 minutes, until all the liquid evaporates
- Add the carrots, potatoes chicken stock and water and bring the soup to a boil; the pot should be almost full at this point
- Once the soup starts boiling, reduce the heat to medium and cook for about 1 hour (about ⅓ of the liquid will evaporate)
- Mix the flour with 2 tablespoons of heavy cream water and add it to the soup
- Add the remaining heavy cream and cook for another 10 minutes
- Taste and see if salted to your liking since the chicken stock contains salt already, season with salt and pepper as desired
- Add the freshly chopped parsley, stir into the the soup
- Let the soup cool down slightly before serving. Heavenly good! Must try this one!
Notes
Thanks to Jay from Industry Eats for discovering Tania's Site.
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