Mushroom Soup from Frozen Mushrooms (Gribovnitsa)

Cooking method

1. Step 1:

   

   Get the mushrooms ready ahead of time — take them out of the freezer and thaw. For this recipe I used frozen honey mushrooms gathered last fall.

2. Step 2:

   

   Rinse the thawed mushrooms in cold water to get rid of any forest debris. Peel the potatoes, onion, and carrot, and wash them along with the herbs in clean water.

3. Step 3:

   

   Cut the potatoes into small cubes, about 1/2 inch (1 cm) each.

4. Step 4:

   

   Put the mushrooms in a pot, cover with cold water, and set over high heat. Some recipes have you cook the mushrooms right in the broth or water the soup will be made in. I suggest boiling the honey mushrooms separately, since the water turns dark as they cook, which can make the soup's color less appetizing. If you're using champignons, you don't need to boil them separately first.

5. Step 5:

   

   As it comes to a boil, foam forms in the pot — skim it off with a spoon and turn the heat down to moderate. Cook the mushrooms for about 20 to 30 minutes.

6. Step 6:

   

   Meanwhile, prep the sautéed vegetables. Cut the carrot into thin strips or grate it on the coarse side, and cut the onion into small pieces.

7. Step 7:

   

   Heat the vegetable oil in a skillet and add the vegetables to fry over high heat. Stirring the onion and carrot, cook anywhere from a few seconds to a minute, until the onion turns slightly translucent.

8. Step 8:

   

   Drain the boiled mushrooms in a colander.

9. Step 9:

   

   Put the broth, potatoes, and mushrooms in a pot. Set over high heat; once it boils, turn the heat down and cook under a partly covered lid until the potatoes are done (about 20 to 25 minutes).

10. Step 10:

    

    Meanwhile, finely chop the herbs. Scallions and dill are perfect for this soup.

11. Step 11:

    

    Add the sautéed vegetables to the pot, turn the heat to maximum, and salt the soup to taste.

12. Step 12:

    

    Once it boils, add the herbs, cover the pot, take it off the heat, and let the soup steep for a while (about 15 to 20 minutes).

13. Step 13:

    

    The soup is ready — you can serve it!