Creamy wild mushroom soup
Servings: 8 cups
Calories: 186kcal
Ingredients
Mushroom Soup
- 2 oz wild mushrooms dried, 1 oz bag, or use 3 cups cubed fresh wild mushrooms
- 4 cups water boiling hot
- 4 tablespoon Olive Oil
- 1 Yellow Onion medium, chopped small
- 3 cloves garlic minced
- 4 carrots sliced
- 1 cup sour cream or heavy cream
- ¼ cup all-purpose flour
- 4 cups Chicken broth oz package
- 2 Bay Leaves dried
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 teaspoon Fresh Dill or dried
- 3 Potatoes large, chopped to ½ inch cubes
- ½ bag Italian barley rinsed, 8.8 oz bag
Garnish
Instructions
- Start by gathering and preparing all the soup ingredients. Bring 4 cups of water to a boil.
- Add the dried wild mushrooms to the boiling water, cover, and let them soak for 30 minutes. (Skip this step if using fresh mushrooms.)
- At this point, the mushrooms should be fully hydrated.
- Use a strainer to remove and drain the mushrooms, but be sure to save the soaking liquid.
- This reserved mushroom liquid will be used later for the soup base.
- Cut the rehydrated (or fresh) mushrooms into ½-inch cubes.
- Preheat a Dutch oven over medium heat.
- Pour the oil into the pot and let it heat for 1 minute.
- Add the chopped onion and sauté, stirring regularly.
- Stir in the minced garlic, cubed mushrooms, and sliced carrots.
- Let everything cook uncovered over medium heat for 7–10 minutes, stirring occasionally.
- Add the sour cream and flour, mixing until smooth and well combined.
- At this stage, the soup should be thick and flavorful.
- Pour in the chicken broth, reserved mushroom liquid, bay leaves, dill, black pepper, and diced potatoes. Cover and cook over medium heat for 20 minutes.
- Add the rinsed barley, reduce the heat to low, and cook for another 12 minutes.
- Remove the bay leaves. Finally, serve the creamy mushroom soup garnished with fresh sprouts, green onions, croutons, dill, sourdough bread—or your favorite toppings.
Nutrition
Calories: 186kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 841mg | Potassium: 727mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5413IU | Vitamin C: 29mg | Calcium: 76mg | Iron: 2mg