March 21, 2011

Mushroom Soup

This is a great vegetarian soup!

  • 1/8 lb (50 g) dried mushrooms
  • 1/2-1 small onion
  • 4-5 medium potatoes
  • 1 bay leaf
  • Salt, pepper to taste
  • Dill, parsley to taste
  • Vegetable oil
  1. Wash the mushrooms and soak them in cold boiled water for 30-40 minutes.
  2. Put the soaked mushrooms with the water (in which they were soaked) in a 2-quart (2-liter) saucepan; add cold water to make the saucepan 3/4 full.
  3. Bring the water to a boil, add salt, pepper, and the bay leaf, and cook about 30 minutes.
  4. When the broth is ready, use a colander to strain the broth from the mushrooms into the saucepan. Rinse the mushrooms in cold water and cut them.
  5. Add the mushrooms and potatoes (peeled and chopped) to the broth and bring to a boil.
  6. When the potatoes are almost ready, saute the chopped onion in a separate skillet in vegetable oil and add to the mushrooms, cook 5 more minutes.
  7. Serve with sour cream and sprinkle with finely chopped dill and/or parsley. ENJOY!!!

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