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    You are in: Home / Recipes / Russian Mushroom and Barley Soup Recipe
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    Russian Mushroom and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    DJM's Note:

    Deep hearty flavor. Excellent recipe. Found it on the Internet-said it was adapted from Darra Goldstein's book "A Taste of Russia" Notes: 01/07/08: Barley's cooking time varies(I've had quick barley take 45 minutes to cook)so in step 6, cook until tender enough to your taste. The soup may require more liquid; I now keep a 4th can of consomme on hand to add, along with another 1 1/4 cups of water if it's getting too thick.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If using dried mushrooms, soak them in 1/2 cup of hot water for about 20 minutes.
    2. 2
      Slice and set aside, reserving soaking water, too.
    3. 3
      Put the oil in a large stockpot or Dutch oven,add 2 tablespoons of the butter and melt the butter over medium heat.
    4. 4
      Saute the onions and garlic, stirring occasionally, until the onions are translucent.
    5. 5
      Stir in the consomme and water and add the potato, celery, carrots, bay leaves, dill, barley and the reconstituted mushrooms and soaking water.
    6. 6
      Add salt and pepper to taste, bring the soup to the boil, reduce heat and simmer, covered, about 15 minutes (about an hour if using regular barley), until the barley is tender.
    7. 7
      Clean the fresh mushrooms, cut off and discard woody stem ends, and cut the smaller mushrooms in half and the larger ones into quarters.
    8. 8
      Melt the remaining 4 tablespoons of butter in a frying pan and saute the mushrooms until some liquid has been yielded and no raw color shows.
    9. 9
      Stir mushrooms and liquid into the soup and simmer 5 minutes.
    10. 10
      Remove and discard the bay leaves.
    11. 11
      Just before serving, put the sour cream in a medium bowl and stir a cup or so of hot soup into it to temper it.
    12. 12
      Stir the diluted sour cream into the soup and serve immediately (don't cook the sour cream), garnished if you like with strips of lemon zest.

    Ratings & Reviews:

    • on December 28, 2010

      55

      My wife is from Russia and she raved how it tasted exactly like homemade Russian soup. It was gone in a day. We will be adding this to our regular meal rotation. Thanks again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010

      55

      Found this recipe and made it right away. Scrumptious! As others have said, it's hearty with great flavor and very satisfying. I did not use the dried mushrooms as I didn't have any on-hand. It was just fine without them though I'm sure they would add some additional rich flavor. Definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2008

      35

      getting cold here in sydney.... yum

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Russian Mushroom and Barley Soup

    Serving Size: 1 (590 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 443.9
     
    Calories from Fat 206
    46%
    Total Fat 22.9 g
    35%
    Saturated Fat 12.8 g
    64%
    Cholesterol 47.4 mg
    15%
    Sodium 911.9 mg
    37%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 8.8 g
    35%
    Sugars 5.4 g
    21%
    Protein 16.0 g
    32%

    The following items or measurements are not included:

    lemon zest

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