Russian Mushroom And Barley Soup Recipe

Name: Russian Mushroom And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried mushroom (optional); 1 tablespoon olive oil; 6 tablespoons butter, divided; 2 large onions, coarsely chopped; 2 garlic cloves (minced or pressed); 3 (10 1/2 ounce) cans condensed consomme; 3 1/2 cups water; 1 large potato, pared and coarsely chopped; 1 stalk celery, diced; 2 carrots, peeled and sliced; 2 bay leaves; 1 tablespoon snipped fresh dill or 1 teaspoon dried dill; 1 cup quick-cooking barley (if using regular barley instead of the quick-cooking barley, add 45 minutes to the cooking time); salt & freshly ground black pepper; 1 lb fresh mushrooms; 1 cup sour cream; 1 slice lemon zest

Servings: persons

1/2 ounce dried mushroom (optional)
1 tablespoon olive oil
6 tablespoons butter, divided
2 large onions, coarsely chopped
2 garlic cloves (minced or pressed)
3 (10 1/2 ounce) cans condensed consomme
3 1/2 cups water
1 large potato, pared and coarsely chopped
1 stalk celery, diced
2 carrots, peeled and sliced
2 bay leaves
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 cup quick-cooking barley (if using regular barley instead of the quick-cooking barley, add 45 minutes to the cooking time)
salt & freshly ground black pepper
1 lb fresh mushrooms
1 cup sour cream
1 slice lemon zest

1
If using dried mushrooms, soak them in 1/2 cup of hot water for about 20 minutes.
2
Slice and set aside, reserving soaking water, too.
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
Saute the onions and garlic, stirring occasionally, until the onions are translucent.
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
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
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
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
Stir mushrooms and liquid into the soup and simmer 5 minutes.
10
Remove and discard the bay leaves.
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
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.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 ounce dried mushroom (optional), 1 tablespoon olive oil, 6 tablespoons butter, divided, 2 large onions, coarsely chopped, and more.

Yes, Russian Mushroom And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Russian Mushroom And Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions