Russian Mushroom Soup Recipes

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RUSSIAN MUSHROOM AND POTATO SOUP



Russian Mushroom and Potato Soup image

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Provided by DTERESA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 13

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
⅛ teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
1 sprig fresh dill weed, for garnish

Steps:

  • Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
  • Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  • In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g

RUSSIAN MUSHROOM SOUP



Russian Mushroom Soup image

Provided by Food Network

Categories     appetizer

Time 3h

Number Of Ingredients 6

2 cups dried mushrooms
8 cups cold water
1 clove garlic
1 teaspoon salt
2 tablespoons chopped onion
1 tablespoon margarine or oil

Steps:

  • Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper.

RUSSIAN DRIED MUSHROOM SOUP



Russian Dried Mushroom Soup image

Take your soup to the next level with this delectable recipe for Russian dried mushroom soup. Made with mushrooms, water, onion, garlic, and butter.

Provided by Barbara Rolek

Categories     Side Dish     Soup

Time 3h

Number Of Ingredients 6

2 cups dried mushrooms
8 cups cold water
1 teaspoon salt (or to taste)
1 clove garlic (or to taste)
2 tablespoons onion (chopped)
1 tablespoon margarine (or oil)

Steps:

  • Gather the ingredients.
  • Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules.
  • Cover mushrooms with 8 cups cold water, salt, and garlic.
  • Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste.
  • When soup is done, sauté the chopped onion in butter or oil, whichever you're using, until browned and add to soup.
  • Simmer for just a few minutes.
  • Serve with mini pirzohki or pelmeni dumplings that are made with a non-butter dough and stuffed with non-meat fillings. Enjoy.

Nutrition Facts : Calories 244 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 1 g, Sodium 375 mg, Sugar 2 g, Fat 3 g, ServingSize 6 cups (6 servings), UnsaturatedFat 0 g

RUSSIAN MUSHROOM AND BARLEY SOUP



Russian Mushroom and Barley Soup image

Deep hearty flavor. Excellent recipe. Found it on the Internet-said it was adapted from Darra Goldstein's book "A Taste of Russia" Notes: 01/07/08: Barley's cooking time varies(I've had quick barley take 45 minutes to cook)so in step 6, cook until tender enough to your taste. The soup may require more liquid; I now keep a 4th can of consomme on hand to add, along with another 1 1/4 cups of water if it's getting too thick.

Provided by DJM70

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 ounce dried mushroom (optional)
1 tablespoon olive oil
6 tablespoons butter, divided
2 large onions, coarsely chopped
2 garlic cloves (minced or pressed)
3 (10 1/2 ounce) cans condensed consomme
3 1/2 cups water
1 large potato, pared and coarsely chopped
1 stalk celery, diced
2 carrots, peeled and sliced
2 bay leaves
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 cup quick-cooking barley (if using regular barley instead of the quick-cooking barley, add 45 minutes to the cooking time)
salt & freshly ground black pepper
1 lb fresh mushrooms
1 cup sour cream
1 slice lemon zest

Steps:

  • If using dried mushrooms, soak them in 1/2 cup of hot water for about 20 minutes.
  • Slice and set aside, reserving soaking water, too.
  • Put the oil in a large stockpot or Dutch oven,add 2 tablespoons of the butter and melt the butter over medium heat.
  • Saute the onions and garlic, stirring occasionally, until the onions are translucent.
  • Stir in the consomme and water and add the potato, celery, carrots, bay leaves, dill, barley and the reconstituted mushrooms and soaking water.
  • Add salt and pepper to taste, bring the soup to the boil, reduce heat and simmer, covered, about 15 minutes (about an hour if using regular barley), until the barley is tender.
  • Clean the fresh mushrooms, cut off and discard woody stem ends, and cut the smaller mushrooms in half and the larger ones into quarters.
  • Melt the remaining 4 tablespoons of butter in a frying pan and saute the mushrooms until some liquid has been yielded and no raw color shows.
  • Stir mushrooms and liquid into the soup and simmer 5 minutes.
  • Remove and discard the bay leaves.
  • Just before serving, put the sour cream in a medium bowl and stir a cup or so of hot soup into it to temper it.
  • Stir the diluted sour cream into the soup and serve immediately (don't cook the sour cream), garnished if you like with strips of lemon zest.

Nutrition Facts : Calories 444, Fat 22.9, SaturatedFat 12.8, Cholesterol 47.4, Sodium 912, Carbohydrate 47.1, Fiber 8.8, Sugar 5.4, Protein 16

HEALTHY MUSHROOM SOUP



Healthy mushroom soup image

Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on the side

Provided by Diana Henry

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 10

30g dried porcini mushrooms
1½ tbsp olive oil
20g unsalted butter
250g mushrooms , roughly chopped
1 medium carrot , peeled and finely diced
1 celery stick , finely diced
200g pearl barley
800ml chicken, beef or veal stock
small bunch of dill , leaves chopped
soured cream and crusty bread, to serve

Steps:

  • Cover the porcini mushrooms with 750ml boiling water and leave to soak.
  • Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.
  • Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.

Nutrition Facts : Calories 217 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

EASY RUSSIAN MUSHROOM BAKE



Easy Russian Mushroom Bake image

Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.

Provided by Natalie Titanov

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

4 tablespoons vegetable oil, divided
7 cups quartered button mushrooms
1 cup sour cream
1 onion, chopped
salt and ground black pepper to taste
1 ¼ cups shredded Gouda cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
  • Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
  • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 9.9 g, Cholesterol 68.1 mg, Fat 36.4 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 16.3 g, Sodium 383.6 mg, Sugar 4.1 g

RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)



Russian Mushroom and Potato Soup (Lighter Version) image

A recipe I found on the myrecipes.com website that's great for the cooler fall months. It's a lightened up version of similar recipes that reduces calories from over 430 to about 275 per serving by using low-fat and low-sodium ingredients and replacing butter with olive oil for sautéing the vegetables. The original recipe states the recipe yields 12 servings. But as the main portion of our meal (served with bread), it was closer to about 9 or 10 servings. Some of the reviews stated they sprinkled bacon bits on top of each serving, but we enjoyed it just as it's written.

Provided by Northwestgal

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil
2 small leeks, chopped (white and light green parts only)
2 large carrots, sliced
6 cups low sodium chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 lbs yukon gold potatoes or 2 lbs red potatoes, peeled and diced
1 lb fresh button mushrooms, sliced (use portabellas for richer flavor)
1 cup light sour cream
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
  • Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
  • In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
  • To serve, garnish each bowl of soup with a sprig of fresh dill.

Nutrition Facts : Calories 275.3, Fat 11.3, SaturatedFat 3.2, Cholesterol 10.1, Sodium 680.8, Carbohydrate 36.9, Fiber 3.7, Sugar 4.1, Protein 9.4

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