Russian Mushroom Soup
Aug. 20th, 2013 05:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksRussian Mushroom Soup
1 Tbs (15 ml) butter
1 onion, peeled and thinly sliced
1 lb (500 g) small mushrooms, rinsed and halved
1 lb (500 g) potatoes, peeled and cut into 1/2 inch (1 cm) dice
2 carrots, sliced
2 celery stalks (including greens), sliced
Salt and freshly ground pepper to taste
Sour cream and chopped fresh dill for garnish
Heat the butter in a large soup pot and sauté the onions over
moderate until golden brown, about 8 to 10 minutes. Add the
mushrooms, potatoes, carrots, celery, and 6 cups (1.5 L) water
to the pot. Bring to a boil, reduce the heat, and simmer covered
for 15 to 20 minutes, until the vegetables are tender. Ladle into
individual soup bowls and garnish with a dollop of sour cream
and sprinkle with chopped dill. Serves 4 to 6.
1 Tbs (15 ml) butter
1 onion, peeled and thinly sliced
1 lb (500 g) small mushrooms, rinsed and halved
1 lb (500 g) potatoes, peeled and cut into 1/2 inch (1 cm) dice
2 carrots, sliced
2 celery stalks (including greens), sliced
Salt and freshly ground pepper to taste
Sour cream and chopped fresh dill for garnish
Heat the butter in a large soup pot and sauté the onions over
moderate until golden brown, about 8 to 10 minutes. Add the
mushrooms, potatoes, carrots, celery, and 6 cups (1.5 L) water
to the pot. Bring to a boil, reduce the heat, and simmer covered
for 15 to 20 minutes, until the vegetables are tender. Ladle into
individual soup bowls and garnish with a dollop of sour cream
and sprinkle with chopped dill. Serves 4 to 6.
