Creamy wild mushroom soup

🧂 Ingredients

• 2 oz wild mushrooms

  dried, 1 oz bag, or use 3 cups cubed fresh wild mushrooms
• 4 cups water

  boiling hot
• 4 tbsp Olive Oil
• 1 Yellow Onion

  medium, chopped small
• 3 cloves garlic

  minced
• 4 carrots

  sliced
• 1 cup sour cream

  or heavy cream
• ¼ cup all-purpose flour
• 4 cups Chicken broth

  oz package
• 2 Bay Leaves

  dried
• 1 tsp ground black pepper
• 1 tsp salt
• 2 tsp Fresh Dill

  or dried
• 3 Potatoes

  large, chopped to 1/2 inch cubes
• ½ bag Italian barley

  rinsed, 8.8 oz bag
• ¼ cup Fresh Dill
• ¼ cup Fresh sprouts
• croutons
• green onions
• sourdough bread

Instructions

• 1 First, gather and prepare all of the soup ingredients. Bring 4 cups of water to
  a boil.
• 2 Next, soak the dried wild mushrooms in the boiling water, covered, for 30
  minutes. Skip this step if you’re using fresh wild mushrooms.
• 3 The mushrooms should now be fully hydrated.
• 4 Next, use the strainer to scoop out and drain the mushrooms, but save the
  mushroom water.
• 5 This mushroom water will be used to make the soup.
• 6 Next, cut the hydrated, or fresh, mushrooms into ½ inch cubes.
• 7 Preheat a dutch oven over medium heat on the stovetop.
• 8 Next, pour the oil into the dutch oven and let it heat up for 1 minute.
• 9 Add in the chopped onion and saute while stirring regularly.
• 10 Keep sauteing the onions until they’re fragrant or translucent, but don’t
  overcook.
• 11 Then, add in the minced garlic, chopped mushrooms, and sliced carrots.
• 12 Let everything cook over medium heat for 7-10 minutes, uncovered, while stirring
  regularly.
• 13 Next, mix in the sour cream and the flour.
• 14 Keep mixing until the flour and all other ingredients are fully combined.
• 15 Then, pour in the chicken broth, mushroom water, dried bay leaves, dry dill,
  black pepper, and diced potatoes. Cover and cook everything together on medium
  heat for 20 minutes.
• 16 By now, the mushroom soup mixture should look like this.
• 17 Next, add the rinsed barley and lower the heat to low.
• 18 Cook the soup for another 12 minutes.
• 19 Remove bay leaves. Serve and garnish with garnish of Finally, remove the 2 bay
  leaves. Serve the creamy mushroom soup garnished with fresh sprouts, green
  onions, croutons, fresh dill, sourdough bread, or any combination of your
  favorites! your choice

Nutrition Info