In Slavic countries, mushroom hunting and preserving them by drying is a national pastime. During the winter and at other times when fresh mushrooms are not available, these dried jewels of the forest are made into soups and sauces. This recipe for vegetarian dried mushroom soup is often served at the meatless Russian Christmas Eve Holy Supper known as sochelnik or sochevnik.
- 2 cups mushrooms (dried)
- 8 cups water (cold)
- 1 clove garlic (or to taste)
- 1 teaspoon salt (or to taste)
- 2 tablespoons onion (chopped)
- 1 tablespoon margarine (or oil)
- 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 onion in oil 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.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|