Porcini mushroom soup with millet
4 servings
80 minutes
Mushroom soup with millet is a true embodiment of Russian culinary tradition. White mushrooms, a symbol of forest wealth, give the broth a rich aroma and deep flavor with delicate woody notes. Millet makes the dish nutritious and adds a light nutty sweetness. Potatoes and carrots provide a pleasant texture, while onions sautéed in butter add softness and subtle caramel tones. Parsley finishes the composition with freshness, and sour cream adds classic creamy tenderness. This soup is perfect for cozy family lunches in cold weather.
1
Rinse the millet thoroughly and pour hot water over it. Cut the mushrooms into large pieces and cover with cold water (2.5 liters), add peppercorns and bay leaves, and boil over medium heat until it starts to boil. Reduce the heat and add the millet.
- Millet: 40 g
- Frozen porcini mushrooms: 300 g
- Black peppercorns: to taste
- Bay leaf: to taste
2
Peel the potatoes and cut them into cubes, add to the soup, and after 15 minutes add the fried onion in melted butter and sliced carrots.
- Potato: 3 pieces
- Onion: 1 head
- Carrot: 1 piece
- Clarified butter (ghee): 1 tablespoon
3
Cook for another 5-10 minutes, add chopped parsley, cover the pot with a lid, and remove from heat.
- Parsley: 1 bunch
4
Let it sit for about 30 minutes and serve with sour cream.
- Sour cream: 1 tablespoon
