Russian Wild Mushroom Soup With Farro

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely.
  • Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes.
  • Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes.
  • Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender – about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary.
  • Serve hot, with spoonfuls of soured cream on top.
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