Russian Dried Mushroom Soup

Mushroom Soup

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Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs
Servings: 6 servings
Yield: 6 cups
Nutrition Facts (per serving)
55 Calories
1g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 6
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 dried mushroom soup is a great option for vegetarians or those who enjoy meatless meals.  Simple to make, with only a few ingredients, this soup is easy to put together and allowed to simmer while you're preparing a salad or dessert to go along with the meal.

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 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 to Make It

  1. Gather the ingredients.

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

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

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

  5. When soup is done, sauté the chopped onion in butter or oil, whichever you're using, until browned and add to soup.

  6. Simmer for just a few minutes.

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


How to Store and Freeze

Make sure the soup has cooled down before refrigerating or freezing it.  

  • This mushroom soup can be stored in the refrigerator in an airtight container for up to three days.
  • You may also freeze any leftover soup in a freezer safe container for up to three months.