12 January 2010

Russian Mushroom-Potato Soup

I, also, was feeling in the mood for mushroom soup but wanted some potato in the mix. Bittman came through as he so often does; I modified the recipe slightly based on not having the called-for porcini mushrooms.


  • 4 oz. fresh shiitake mushrooms, stemmed and roughly chopped [I also chopped and used the stems]
  • 6 oz. baby bella mushrooms, sliced
  • 2 medium carrots, sliced
  • 6 small potatoes, peeled and diced
  • 1 large onion, diced
  • 6 c. stock [your choice; I used homemade chicken stock but you could use veggie or mushroom water if you're reconstituting]
  • 2 tbs. olive oil
  • 2 bay leaves
  • 1/4 tsp. black pepper
  • salt to taste


  1. Pour olive oil into medium saucepan and turn heat to medium-high
  2. Add mushrooms, onion and carrots, stirring occasionally, until they begin to brown – about 10 min.
  3. Add the potatoes and continue to cook, stirring frequently, until they begin to brown [add a bit of stock to keep from sticking to the pan]
  4. Add bay leaves, pepper and remainder of stock
  5. Bring to a boil, then lower to a simmer and cook until potato is very tender, 20-30 min., adding salt and pepper to taste
  6. Serve hot or cover and refrigerate for up to a day before reheating, adding more water to thin soup
  7. Enjoy!

No comments: