Rustic Mushroom and Potato Soup Recipe
Complex, Flavorful, and Satisfying
Mushroom soups often tend to be puréed, which can certainly produce a nice and flavorful meal. But if you want something more rustic and complex—more flavorful and satisfying—then you might perhaps turn to this rich, simple, and tasty dish. It's made with sautéed mushrooms, onions, hearty amounts of different seasonings, tender and filling potatoes, and it is enriched with a great deal of butter.
As far as a traditional soup recipe goes, it is hard to do better than this one. I can well imagine eating it in wintertime—happy and content for the warmth of the filling food—or in summertime to savor its rich and appetizing taste. As a note concerning the richness, however, you shouldn't over-indulge, as that is easy to do with such sumptuous fare!
I adapted this recipe from a book simply entitled Russian Cookbook, by Kira Petrovskaya—I guess the lack of an article goes well with the Russian language, which does not have them, as far as I know. This was the first recipe that I made out of the book, and it seems like a decent, if somewhat simple and maybe old-fashioned cookbook. But old-fashioned is certainly not bad, and neither is simple fare. I made quite a few modifications to the original recipe (the book calls it "Gribnoi" and also identifies it as "Dry Mushroom Soup"). If you ever get a copy of this volume, don't feel timid about trying the original recipe!
- 3/4 lb mushrooms
- 1 onion
- 1 cup chicken stock
- 4 medium-sized potatoes, diced or cut into 1/16ths
- 4 cloves garlic
- 1/2 cup heavy cream
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 teaspoon dill
- 3 eggs (to be hard boiled: optional)
- sour cream (optional, but highly recommended)
- 8 tablespoons butter
- Clean the mushrooms and then place them into a bowl with 5 cups of water. Allow them to soak for 30 minutes to 1 hour.
- Drain the mushrooms, preserving the water, and sautée them and the peeled and chopped onion in separate skillets, using 2 tablespoons of butter for each. Place the garlic in the skillet with the onions. Sautée until the onions are browned and the mushrooms have released their liquid. Place the water and the chicken stock into a large casserole pot and bring to a boil.
- Combine the onions with the mushrooms, then place them both into the casserole pot. Add in the potatoes, salt, and pepper. Cook until the potatoes are soft, or 30 minutes over low heat.
- Optional step: Hard-boil the eggs to add into the dish at the end.
- Add the coriander, dill, oregano, heavy cream, and the remaining 4 tablespoons of butter into the casserole dish. Stir until the butter has melted: it will form a thin skin on top when not agitated. Serve, optionally with the hard boil eggs, and also optionally but highly recommended with sour cream.
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© 2018 Ryan Thomas