Recipe courtesy of Helen Ostrosky

Russian Mushroom Soup

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  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Cook: 2 hr 30 min
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2 cups dried mushrooms

8 cups cold water

1 clove garlic

1 teaspoon salt

2 tablespoons chopped onion

1 tablespoon margarine or oil


  1. Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper.