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.
Tips & Substitutions
For deeper flavor, consider using a mix of dried mushrooms like shiitake and porcini. If you can't find sauerkraut juice, a splash of vinegar can provide similar acidity. To save time, use pre-chopped vegetables or make this soup ahead of time and let the flavors meld. This is a great option for vegan recipes, simply omit the oil or use a plant-based alternative.
Serving Suggestions
Serve this hearty dry mushroom soup with crusty bread or alongside a fresh salad for a complete meal. It pairs beautifully with Polish Wieners for a comforting dinner. Garnish with fresh parsley or a dollop of sour cream for added richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water if the soup thickens too much. Avoid boiling to preserve the texture of the mushrooms and vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Dry Mushroom Soup contains roughly 508 calories, with 15g protein, 48g carbohydrates, and 32g fat. It is an excellent source of vitamin C (259% of the Daily Value), iron (89% of the Daily Value), and dietary fiber (62% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1904mg per serving (83% of the Daily Value).
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).
Frequently Asked Questions
Can I use fresh mushrooms instead of dried?
Yes, you can substitute fresh mushrooms, but the flavor and texture will be different. Use about 1 lb. of fresh mushrooms, sauté them until tender, and add them directly to the soup. Adjust cooking time as needed since fresh mushrooms do not require soaking.
What can I add for more protein?
To increase the protein content, consider adding white beans or lentils to the soup during the cooking process. These ingredients complement the earthy flavors of the mushrooms and make the soup even more filling.
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop.
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).