Mushroom Soup

Mushroom soup made of dry mushrooms

Mushroom soup made of baby Bella fresh mushrooms

Here's the blend of dry mushrooms I use

Mushroom Soup

Ingredients:

7 ½ cup water

2 ½ cup dry mushrooms (Gourmet Mushroom Blend  (Porcini, Morels, Brazilian, Ivory Portabellas, Shiitake, Oyster) – you can choose any other blend of mushrooms if you want to or substitute dry for fresh Baby Bella mushrooms – then use 16 oz and cut boiling to half of recommended time)

Salt – 2 tsp

Peppercorns – 1 tsp

Dill weed – 2 tsp

Bay leaf – 4

Sweet onion – 1 and ¼ of medium

Butter – 2 tbsp

Potatoes – 2 medium **

Boil mushrooms with all the ingredients (use ¼ onion), except for potatoes and butter. Discard peppercorns, bay leaf, onion, and dill after mushrooms are done (boil for ~ 1 hr).

Meanwhile, finely chop 1 medium onion and brown it in a frying pan: *To brown onion, put it into the frying pan without any oil or butter, and fry it on high constantly stirring. Once it’s browned, add butter, reduce to low  and sauté until onion is tender ~ 1 min.

After mushrooms are done, cube 2 medium potatoes, add to mushrooms, and boil until potatoes are soft ~ 15-20 min. Add onion and butter. Serve it hot with sour cream.

**Note: You can substitute potatoes with egg vermicelli  ~ 1-1.5 cups and add vermicelli once mushrooms are done.