39 Fresh mushroom soup

Sup s svezhimi gribami

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3 lbs beef
  • root vegetables
  • a plateful of fresh mushrooms
  • 6–9 potatoes
  • handful of green onions greens
  • 1–2 spoons of butter
  • 1 spoon flour
  • ½–1 glass sour or sweet cream
  • 1–2 onions
  • black pepper


    Prepare a bouillon from 3 lbs of beef and spices. Strain the bouillon. An hour before dinner, blanch a dish of clean, fresh mushrooms in boiling water. These may be boletus mushrooms, yellow-brown boletus [Boletus luteus], saffron milk-cap or milk-agaric, but not woolly milk-caps. Fry the blanched mushrooms and an onion in butter and sprinkle them with 1 spoon of flour. Pour on bouillon, add 6–9 potatoes, and cook [until tender]. Add a handful of minced green onions, some salt, and sour or fresh cream. Boil thoroughly, pour into a soup tureen, and serve strewn with greens and black pepper.