Soup of dried forest mushrooms
4 servings
90 minutes
Dried forest mushroom soup is a fragrant and warming dish that comes from the depths of Russian cuisine. Its history is linked to the traditions of making mushroom soups in forest regions, where dried mushrooms were an important winter reserve. The rich flavor of dried porcini gives the soup a deep aroma, while the addition of sautéed vegetables makes it soft and balanced. Green onions added at the end bring fresh notes, and serving it with vermicelli makes the soup hearty and comforting. This soup is perfect for cold weather, warming with its rich taste and memories of forest expanses. It can be served as a standalone dish or accompanied by rye bread that enhances the mushroom aroma.
1
Pour 300 ml of boiling water over the mushrooms. Let it steep for 20 minutes.
- Dried mushrooms: 100 g
2
Strain the mushrooms, keeping the liquid from straining.
- Dried mushrooms: 100 g
3
Heat vegetable oil in a pot. Add finely chopped onion and grated carrot, season with salt, mix, and sauté over medium heat for 10 minutes, stirring occasionally.
- Onion: 1 head
- Carrot: 1 piece
- Salt: to taste
4
Pour into the pot along with the liquid left from soaking the mushrooms. Chop the mushrooms finely and add them to the soup as well. Bring to a boil, reduce heat, and simmer for 1 hour.
- Dried mushrooms: 100 g
- Broth (stock): 1.5 l
5
Turn off the heat, add green onions, and cover. Let it steep for 10 minutes.
- Spring onion: 0.5 bunch
6
In a separate pot, boil pasta in a large amount of salted boiling water until cooked. Serve the soup very hot, with a small amount of pasta and a fresh portion of greens.
- Vermicelli: 100 g
- Salt: to taste
