Soup from a mix of porcini mushrooms
16 servings
240 minutes
Fresh porcini mushrooms give the soup flesh and liveliness, dried ones - character and aroma. Recipe by Vladimir Chistyakov, chef of the restaurant Buro TSUM.
1
Boil broth from 250 grams of white mushrooms, 350 grams of carrots, 350 grams of onions, 35 grams of garlic, and 17 grams of black peppercorns. Place all ingredients in a pot, add 10 liters of water, bring to a boil. Remove from heat and let simmer on low for 3-4 hours. Strain.
- Dried porcini mushrooms: 250 g
- Carrot: 650 g
- Onion: 550 g
- Garlic: 35 g
- Ground black pepper: 17 g
- Water: 10 l
2
Chop 200 grams of onion and 300 grams of carrot into small cubes and fry.
- Onion: 550 g
- Carrot: 650 g
3
Cut 600 grams of mushrooms into cubes about 1/1 centimeter. Fry them in vegetable oil and add to 4.4 liters of mushroom broth along with fried onions and carrots. Cook the mushrooms over medium heat for 30 minutes. Then add diced potatoes. Cook for another 10 minutes. Add salt, sugar, pepper to taste, and garlic if desired.
- White mushrooms: 600 g
- Onion: 550 g
- Carrot: 650 g
- Water: 10 l
- Vegetable oil: 50 ml
- Garlic: 35 g
- Ground black pepper: 17 g
4
Add chopped parsley and green onions to the soup bowl. Serve with sour cream.
- Parsley: to taste
- Sour cream: to taste