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Title: Grandma's Ruthenian Mushroom Soup
Categories: Magazine Soup Holiday
Yield: 4 Servings
| 2/3 | c | Dried wild mushrooms |
| 1 | c | White mushrooms; chopped |
| 1 | sm | Onion; chopped |
| 3 | tb | Oil |
| 1/4 | c | Carrots; diced |
| 1/4 | c | Celery; diced |
| 1 | tb | Barley |
| 1/2 | c | White beans; cooked |
| 1 1/2 | tb | Flour |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | White pepper |
| Salt to taste | ||
| 1/4 | c | Vinegar to taste |
Simmer washed wild mushrooms in 5 cups of water for 30 minutes. Strain the mushrooms, chop coarsely, and return to the stock. Cook the onions and white mushrooms in 2 Tbsp of oil over low heat until browned.
Add the onions, white mushrooms, carrots, celery and barley to the dried mushroom stock and cook until tender. Add the beans. Brown the flour in one Tbsp of oil and add the seasonings. Ladle a little of the mushroom broth into the browned flour and stir until dissolved. Add the mixture to the stock. Correct the seasonings and add salt and vinegar to taste. (Add lots of vinegar if you're a real Ruthenian.) Simmer for fifteen minutes and serve hot.
Makes about 4 servings. ** Natural History -- Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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