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Porcini Mushroom Soup

Dmitry Rodov
Print Recipe
Prep Time 3 hours
Cook Time 1 hour 30 minutes
Total Time 4 hours 30 minutes
Course Soup
Cuisine French
Servings 10

Ingredients
  

  • 0.5 lb. Dry porcini mushrooms
  • 0.5 lb. Fresh porcini
  • 5 tbsp Pearled barley
  • 8 Small potatoes sliced
  • 1 Spanish onion
  • 3 tbsp. Vegetable oil
  • 12 cups Water
  • 1/8 Chopped dill
  • 2 tbsp. Vegeta
  • 3 cloves Garlic finely minced
  • For serving
  • Herbs such as dill parsley or cilantro
  • Freshly ground black pepper
  • Sour cream optional
  • Spices to your taste see below

Instructions
 

  • Prepare the porcini mushrooms ahead – soak in cold water for about 3 hours.
  • Strain over a sieve, pressing out the solids; but hold on to the liquid.
  • You can also prepare the barley in advance. In a medium saucepan bring 1 cup of water to a boil; add 1 cup of barley and cook for about 10-15 minutes.
  • Next, make the mushroom broth.
  • A homemade broth is the secret base of many favorite Slavic soups.
  • Place the soaked mushrooms into a pot. Add 6 cups of water and the remaining liquid from the porcini.
  • Add a whole peeled onion, 1 tablespoon of salt, and 2 bay leaves.
  • Bring the broth to a boil, then skim off the foam and discard.
  • Let the broth simmer on low heat for 35-40 minutes.
  • Meanwhile, heat 3 tablespoons of vegetable oil over medium heat in a large skillet, and then add fresh porcini mushrooms.
  • Season with salt, and cook for about 10 minutes.
  • Stir occasionally until the mushrooms are golden.
  • Add garlic, Vegeta, and stir again.
  • Top with dill, and cook for another 3-5 minutes.
  • Add seared porcini to the pot, and stir.
  • Add the diced potatoes, increase the heat to medium and cook for 15 to 20 minutes until the potatoes are fork-tender. Add the pre-cooked barley to the soup.
  • Serve with sour cream and herbs.