Rustic Mushroom and Potato Soup Recipe
Mushroom soups often tend to be puréed, which is certainly a nice and flavorful recipe in its own right. But if you want something more rustic, complex—more flavorful and more satisfying—then you might perhaps turn to this rich, simple, and tasty dish that's made with sautéed mushrooms, onions, hearty amounts of different seasonings, tender and filling potatoes, and enriched with a great deal of butter. As far as a traditional-leaning soup recipe goes, it is hard to do better than this one. I can well imagine eating it in winter time—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 adopted 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. There were quite a few modifications to what I made for this recipe as compared to what the book labeled "Gribnoi," and also declared to be "Dry Mushroom Soup," so if you ever get a copy of this volume, don't feel timid about trying it again as the book's own style dictates!
- 3/4 lb mushrooms
- 1 onion
- 1 cup chicken stock
- 4 potatoes, (medium sized, 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 as necessary, 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, and placing the 4 cloves of chopped and peeled garlic with the onions. Sautée until the onion is browned and the mushrooms have let out their water. Place the water and the 1 cup 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 chopped potatoes, the salt, and the pepper. Cook until the potatoes are soft, or 30 minutes over low heat.
- (Optional) Hard boil 3 eggs to add into the dish at the end.
- Add the coriander, dill, and oregano, alongside the 1/2 cup 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