Mushroom soup with turkey broth, garlic and herbs
4 servings
50 minutes
Mushroom soup with turkey broth, garlic, and herbs is a soulful dish of Russian cuisine that combines depth of flavor with simplicity of preparation. Historically, mushroom soups held a special place in Slavic gastronomy, especially in cold seasons when forest gifts became the basis for many dishes. The aromatic turkey broth adds richness to the soup, while mushrooms sautéed with onions and garlic contribute depth of flavor and light caramelization. Potatoes and carrots provide a tender texture, while fresh herbs fill the dish with freshness and expressiveness. Serving it with rye crusts and sour cream makes the taste even richer and homier. An ideal warming dish for a cozy family lunch.
1
Heat a deep skillet and melt butter in it. Cut two large mushrooms into mushroom shapes, half an onion, and finely chop a clove of garlic. Bring the broth in a pot to a boil and keep it on low heat.
- Butter: 20 g
- Champignons: 2 pieces
- Onion: 0.5 piece
- Garlic: 1 clove
- Turkey broth: 0.5 l
2
First, place the mushrooms in a heated pan with oil to start frying, then add the onion and garlic. Cook the vegetables over low heat until golden brown, adding a pinch of salt.
- Champignons: 2 pieces
- Onion: 0.5 piece
- Garlic: 1 clove
- Salt: to taste
3
While the mushrooms are preparing, dice the potatoes and slice the carrot into rounds. Place in a pot and add black peppercorns. Cook for no more than 7 minutes.
- Potato: 2 pieces
- Carrot: 1 piece
- Black peppercorns: to taste
4
After 5–7 minutes, transfer the fried mushrooms with onions and garlic to a pot, and season with salt and pepper to taste.
- Champignons: 2 pieces
- Onion: 0.5 piece
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
5
Cook the soup on low heat for about 15 minutes. Remove from heat, chop fresh herbs and sprinkle on top. Let it steep for about 10 minutes.
- Coriander: 1 sprig
- Parsley: 1 sprig
6
Serve the soup with sour cream and rye crusts.