Carpathian Mushroom Soup

This recipe for Carpathian mushroom soup is as authentic as it gets. Taught to
me by a chef in Vylkove, Ukraine, this soup is one of my go to cold-weather
meals.

Servings: 10 people

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Course:

Cuisine:

Ukrainian Carpathian

Keywords:

Vegan Vegetarian Mushroom Ukrainian Food

Instructions

1 In a pot on medium heat add the oil, and then the carrot and fresh mushrooms.
When the carrot begins to soften and the mushrooms brown (about 10 minutes) add
the flour to absorb the oily liquid at the bottom of the pot. Add a pinch of
salt.
2 Add in the Porcini stock (dry mushroom rehydrating liquid) a ladle at a time.
Stop when you are about 2 inches (5cm) from the top of the pot. Bring to a boil.
3 Add in the potato, pasta, onion, and rehydrated porcini mushrooms. Reduce to a
simmer and put a lid on the pot. Let cook for 10 minutes, or until the potatoes
and pasta are soft. Taste to adjust salt and pepper to your preference.
4 Take off the heat and ladle into bowls to serve. Garnish with chopped dill if
you desire, or leave plain.

Carpathian Mushroom Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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