|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||5%|
|*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.|
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)
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 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.
- See how to dehydrate your own mushrooms at home.