Mushroom Medley Soup
Soups • Kazakhstani
Description
Fresh wild mushrooms give the soup body and vibrancy, while dried ones add character and aroma. Recipe by John Smith, head chef at a popular American restaurant.
Ingredients
- Water 10 qt
- Dried Chinese mushrooms 10 oz
- Porcini Mushrooms 20 oz
- Carrot 25 oz
- Onion 20 oz
- Garlic 0 oz
- Ground Black Pepper 0 oz
- Parsley to taste
- Sour Cream to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Prepare a broth using 250 grams of porcini mushrooms, 350 grams of carrots, 350 grams of onions, 35 grams of garlic, and 17 grams of black peppercorns. Place all the ingredients in a pot, cover them with 10 liters of water, and bring to a boil. Remove from heat. Let it simmer on low heat for 3–4 hours. Strain the broth.
Step 2
Dice 200 grams of onions and 300 grams of carrots into small cubes and sauté them.
Step 3
Chop 600 grams of mushrooms into cubes about 1 cm in size. Sauté them in vegetable oil, then add them along with the sautéed onions and carrots to 4.4 liters of mushroom broth. Cook the mushrooms over medium heat for 30 minutes. Then add diced potatoes and cook for another 10 minutes. Season to taste with salt, sugar, pepper, and garlic if desired.
Step 4
Add chopped parsley and green onions to the bowl of soup. Serve with sour cream.
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