Dry Mushroom Soup
A hearty dry mushroom soup with savory flavors, enriched by vegetables and a hint of sauerkraut juice, perfect for mushroom lovers and comforting meals.
Ingredients
Instructions
- Cut the dried mushrooms into small pieces.
- Soak the mushrooms in water for 2 hours, then wash them thoroughly.
- In a pot, cover the soaked mushrooms with water.
- Add chopped celery, parsley sprigs, and the onion, then cook until tender, about 1 hour.
- Chop the onion and fry it in oil until golden brown, then add to the soup.
- Stir in sauerkraut juice into the soup.
- Brown the flour in the remaining oil until nut brown.
- Pour 1 cup of hot soup into the browned flour and stir well.
- Add the flour mixture back into the soup and stir to combine.
- Bring the soup to a boiling point, then serve hot.
- Remove the stalk of celery and sprigs of parsley before serving.
Nutrition & Diet Analysis (per serving)
466
kcal
23% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).