In Russia of my childhood, picking mushrooms in the forest was one of the favorite summer activities for kids and adults. Many adults knew which mushrooms to pick and how to cook them, and mushroom soup was a very popular dish. Nowadays, I tend to pick up mushrooms in the grocery store — it’s not as exciting, but probably much safer.
16 oz (or more!) of mushrooms
1 medium onion
1 medium carrot
2-3 medium potatoes
1 tablespoon of soup base
butter for sauteing
salt, pepper, and bay leaf
1. Cut off the stems from the mushrooms.
2. In a medium soup pot, saute mushroom stems with thinly sliced onion.
3. When the onion is translucent, fill the pot with water. Add soup base. Instead of water, you can use broth — in that case, you don’t need the soup base.
4. Add sliced mushrooms, sliced carrot and cubed potatoes.
5. Cook on low heat until potatoes and carrots are soft.
6. Add salt, pepper, and bay leaf.
7. Serve the soup as is or with fresh dill and/or sour cream (or yogurt instead of sour cream).