Cream of mushroom (Pokhlyopka) Recipe adapted from the cookbook Cooking the Russian Way Musia Soper. This vegetarian soup is a traditional dish of the Russian countryside. It is nutritious as well as being easy to cook.
1 Pour 8 cups of water in a large bowl, then add the mushrooms (the water should cover the complement) and soak for 2-3 hours. Melt the butter in a skillet over medium-high heat.
2 Saute onions until they are tender. Stir in leeks and carrots and cook for 2 minutes. Transfer the onion mixture in a large saucepan.
3 Drain the mushrooms and pat dry. 6 add cups of water and wherein the water soaked fungi. Slice the mushrooms and add to the pan.
4 Also incorporate the potatoes, bay leaves, peppercorns, barley and salt.Bring to a gentle boil over medium-high heat, then cover. Simmer until the barley, potatoes and mushrooms are tender. Stir from time to time.
5 About 5 minutes before the end of cooking, mix the flour and sour cream in a small bowl and add the sauce in the pan.
6 Serve with mushroom cream and garnish with dill have on the side or the sprinkling of cream.
When it comes to health, edible mushrooms are a right up there with other super-foods green tea and broccoli. After all, the first antibiotics were extracted from fungi. Being 80-90% water, mushrooms are low in calories, while still being high in fiber. They are fat-free, cholesterol-free, and low in sodium (especially good for those on a hypertensive diet). Here are some other reasons to sneak more mushrooms into your cooking:
- Mushrooms are considered probiotic, meaning that they help the body to strengthen itself and ward off illness.
Part of mushrooms' probiotic ability comes from their high percentage of the nutrient riboflavin.
- Mushrooms are a great source of potassium, a mineral which helps lower blood pressure and reduce the risk of stroke. A medium portabella mushroom has more potassium than a glass of orange juice or a banana.
- Phytonutrients found in mushrooms have been at the center of anti-cancer research for decades. In many countries, medicinal mushrooms are used as an adjunct to other cancer treatments.
This is a great dish for summertime when you can get a variety of wild mushrooms at your local farmer's market.
1 lb. of noodles (fresh or frozen)
12 oz. mushrooms (Portobello, shiitake or porcini), diced
8 Tbs. butter
2 Tbs. chicken broth
2 Tbs. beef broth
2 Tbs. parsley, chopped
Salt and pepper to taste
Melt the butter in a skillet. Add the mushrooms and sauté until just soft. Add the broths and parsley. Cook the noodles in a separate pot. Drain and toss with the mushroom sauce. Reheat if necessary. Check the seasonings. Serve warm.