First, gather and prepare all of the soup ingredients. Bring 4 cups of water to a boil.
Next, soak the dried wild mushrooms in the boiling water, covered, for 30 minutes. Skip this step if you’re using fresh wild mushrooms.
The mushrooms should now be fully hydrated.
Next, use the strainer to scoop out and drain the mushrooms, but save the mushroom water.
This mushroom water will be used to make the soup.
Next, cut the hydrated, or fresh, mushrooms into ½ inch cubes.
Preheat a dutch oven over medium heat on the stovetop.
Next, pour the oil into the dutch oven and let it heat up for 1 minute.
Add in the chopped onion and saute while stirring regularly.
Keep sauteing the onions until they’re fragrant or translucent, but don’t overcook.
Then, add in the minced garlic, chopped mushrooms, and sliced carrots.
Let everything cook over medium heat for 7-10 minutes, uncovered, while stirring regularly.
Next, mix in the sour cream and the flour.
Keep mixing until the flour and all other ingredients are fully combined.
Then, pour in the chicken broth, mushroom water, dried bay leaves, dry dill, black pepper, and diced potatoes. Cover and cook everything together on medium heat for 20 minutes.
By now, the mushroom soup mixture should look like this.
Next, add the rinsed barley and lower the heat to low.
Cook the soup for another 12 minutes.
Remove bay leaves. Serve and garnish with garnish of Finally, remove the 2 bay leaves. Serve the creamy mushroom soup garnished with fresh sprouts, green onions, croutons, fresh dill, sourdough bread, or any combination of your favorites! your choice
Video
Notes
Make It Heartier with BeefWant to make this scrumptious soup even heartier? Grab 1lb. beef stew meat.To make creamy wild mushroom soup with beef(optional):
First, complete steps 1-7.
Cut 1lb. beef stew meat into 1/2 inch cubes.
Then, in a preheated dutch oven, or skillet, cook the stew meat until browned and fully cooked.
Next, remove the stew meat and drain if necessary. Set the cooked meat aside before sauteing the onions.