Russian Dried Mushroom Soup

Mushroom Soup

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  • Total: 3 hrs
  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Yield: 6 cups (6 servings)
Nutritional Guidelines (per serving)
55 Calories
1g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 cups (6 servings)
Amount per serving
Calories 55
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 524mg 23%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Protein 2g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Slavic countries, mushroom hunting and preservation by drying are national pastimes. During the winter, and at other times when fresh mushrooms are not available, these dried jewels of the forest are made into flavorful soups and sauces.  

While most have experienced either cooking or eating fresh mushrooms, the intense flavor that occurs after dehydrating (or drying) mushrooms is absolutely delightful. By drying mushrooms, the flavor is condensed, similar to how the flavor of a pan sauce becomes more intense when you reduce it. This soup is a great option for vegetarians or those who enjoy meatless meals.  

So rich in taste, this dried mushroom soup is often served at the meatless Russian Christmas Eve Holy Supper known as sochelnik or sochevnik. And, with nearly 10,000 known species of mushrooms, the possibilities for incredible variations on this soup are endless!


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

Steps to Make It

  1. Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules.

  2. Cover mushrooms with 8 cups cold water, salt, and garlic.

  3. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste.

  4. When soup is done, sauté onion in oil until browned and add to soup.

  5. Simmer for just a few minutes.

  6. Serve with mini pirzohki or pelmeni dumplings that are made with a non-butter dough and stuffed with non-meat fillings.

Kitchen Notes:

To dehydrate your own mushrooms at home, simply follow the below instructions:

  • First, preheat your oven to 150 F.

  • Wash your mushrooms and then dry them by placing them in a clean kitchen towel and gently squeezing the excess moisture out over a sink or bowl.

  • Once dry, cut the mushrooms into 1/8 to 1/4-inch thick slices; you can keep them whole if you prefer, but it will take longer to dehydrate.

  • After you have cut the mushrooms accordingly, arrange them on a baking sheet so that none of the pieces are touching, nor that they overlap.

  • Place the baking sheet in your oven for 1 hour.

  • After an hour, turn the slices over and continue drying them in the oven for an additional hour.

  • After 2 hours in the oven, take the mushrooms out and let them cool; then test to see if they are a bit crispy. Don't skip this part. This process is similar to allowing a cookie to cool down. Once they cool down, the crispiness will be more prominent. 

  • If your mushrooms are still tender after allowing them to cool, put them back in the oven for another 30 minutes. Keep turning and checking for doneness every 1/2 hour until the mushrooms are dry.