No. 152 — Fresh Mushroom Soup with Sour Cream or Cream
Complete English translation of Molokhovets recipe No. 152 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Take a heaped deep plate of cleaned fresh mushrooms of any suitable kind except volnushki; porcini are preferred. Wash them in several changes of cold water.
Fry finely chopped onion in butter, then add the mushrooms and fry. Pour over twelve glasses of water and cook until tender with a little salt.
Add a little green onion, one or two bulb onions and a bunch of parsley, celery and leek greens. Thicken with one spoonful of flour and bring to the boil.
Twenty minutes before serving add six to eight sliced potatoes and cook until done. At serving time add ½–1 glass of very fresh sour cream or cream, which may be brought once to the boil with the soup. If desired, sprinkle with a little very finely ground black pepper.
To provide
One heaped deep plate of fresh mushrooms Green onion and a bunch of herbs | 6–8 potatoes, 1 spoonful of butter and 1–2 onions ½–1 glass of sour cream or cream |