Russian: Carpathian Mushroom Soup

Recipe by Paul Young <paul@cooking-with-paul.com>

(serves 6)

Ingredients:

• 2 oz dried porcini mushrooms rehydrated in 3 cups of warm water
• 4 tablespoons butter, divided
• 8 oz fresh mushrooms, sliced (baby bellas work well)
• 1 yellow onion, chopped
• 12 cloves garlic, minced
• 1 tablespoon flour
• 3 cups water
• 1 medium carrot, diced
• 3 stalks celery, diced
• 1 medium potato, diced
• 5 teaspoons mushroom base
• Salt & pepper (to taste)
• Chopped dill (for garnish, optional)
• Sour cream (for garnish, optional)

Procedure:

1. Rehydrate dried porcini mushrooms in 3 cups of warm water (8 hours minimum)
2. Drain the porcini stock into a bowl, set aside
3. Add rehydrated porcini mushrooms to a blender, add about 1 cup of stock and puree; set aside
4. In a soup pot, melt 2 tablespoons of butter
5. Add fresh mushrooms, saute until soft (about 5 minutes); remove from pot and set aside
6. Add remaining 2 tablespoons of butter and onions, saute until soft (about 5 minutes)
7. Add garlic, saute briefly (about 1 minute)
8. Add flour, cook mixture over low heat for about 1 minute while stirring constantly (do not allow flour to burn)
9. Add the water, mushroom base, carrots, celery, and potatoes; bring broth to boil
10. Add sauteed fresh mushrooms, pureed porcini mushrooms, simmer for 10 minutes
11. Add salt and pepper (to taste)
12. Slowly add remaining porcini stock, stir well, taste, adjust seasoning (tip: you do not have to use all the stock; adjust the amount of stock depending on the color, thickness, and flavor desired)
13. To serve: garnish with sour cream and fresh dill (if desired)