Prep 20 mins
Cook 40 mins
This is a delicious recipe that has been used in my family all the way from Russia. A good mix of dried mushrooms can be purchased at Costco.
- 2 1⁄2 cups dried wild mushrooms (Morels, Porcini, Brazilian Caps, Ivory Portabellas, Shiitake, Oyster, Trumpets)
- 6 cups water
- 8 cups reduced-sodium chicken broth
- 2⁄3 cup barley
- 2 large potatoes
- 2 large carrots
- 2 large yellow onions
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 bunch fresh parsley
- sour cream
- Thoroughly rinse the mushrooms under cold water.
- Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water.
- Reserve the mushroom water (it will be dark in color).
- Uniformly chop the mushrooms and return to the water.
- Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so).
- Bring to boil.
- Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular.
- While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes.
- Cut up the onions and saute them in a skillet until golden.
- Finely chop the cooked onions.
- Chop the carrots.
- Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot.
- On low-med heat cook until the potatoes are done.
- When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish.
This recipe is great. I'm Russian and this soup tastes just like how my mom used to make mushroom barley soup. Yum!!
Excellent soup. My wife is Russian and it passed the test. Followed the recipe exactly and it came out excellant. Thanks for sharing.