Description
This Russian wild mushroom and barley soup is a comforting and hearty dish featuring a blend of dried porcini and fresh mushrooms simmered with pearl barley in rich stock. Enhanced with aromatic herbs and served with a dollop of soured cream and crusty bread, it offers a flavorful and nourishing meal perfect for chilly days.
Ingredients
Scale
Mushrooms
- 30g dried porcini mushrooms
- 250g mushrooms, roughly chopped
Vegetables
- 1 medium carrot, peeled and finely diced
- 1 celery stick, finely diced
Pantry and Seasonings
- 1½ tbsp olive oil
- 20g unsalted butter
- 200g pearl barley
- 800ml chicken, beef or veal stock
- small bunch of dill, leaves chopped
To Serve
- Soured cream
- Crusty bread
Instructions
- Soak the Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and cover with 750ml of boiling water. Allow them to soak until softened, which should take about 20-30 minutes. This soaking liquid will be used to enhance the soup’s flavor.
- Sauté Vegetables and Mushrooms: In a large saucepan, heat the olive oil and butter over medium-high heat. Add the roughly chopped fresh mushrooms, diced carrot, and celery. Fry the mixture for approximately 10 minutes, stirring occasionally, until the carrots begin to turn a dark golden color and the vegetables are tender.
- Add Barley and Stock: Stir in the pearl barley and cook for about 2 minutes to lightly toast it. Then pour in the 800ml of stock, preparing the mixture for simmering.
- Incorporate Porcini and Liquor: Drain the soaked porcini mushrooms, reserving the soaking liquid. Chop any large pieces of porcini into smaller bits and add these to the saucepan along with the soaking liquid. This step boosts the depth of mushroom flavor in the soup.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 30 minutes, or until the barley is tender and fully cooked. Stir occasionally to prevent sticking and ensure even cooking. Taste and adjust seasoning as needed.
- Finish with Dill and Serve: Once the barley is tender, stir in the chopped dill leaves. Serve the soup hot, topped with a dollop of soured cream and accompanied by crusty bread for dipping.
Notes
- Using a mix of chicken, beef, or veal stock adds depth; vegetable stock can be used to make it vegetarian but will change the flavor profile.
- Simmering time may vary depending on the barley used; pearl barley typically takes around 30 minutes.
- For a richer taste, increase the amount of butter or add a splash of cream before serving.
- Soaking and using the porcini mushroom liquid intensifies the mushroom flavor without any waste.
- This soup stores well in the refrigerator for 2-3 days and reheats beautifully.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Russian
Keywords: Russian mushroom soup, barley soup, wild mushroom soup, hearty soup, comfort food, stovetop soup
