Russian Dried Mushroom Soup Recipe

In slavic countries, mushroom hunting and preservation by drying are national pastimes. During the winter, and at other times when fresh mushrooms are not available, these dried jewels of the forest are made into flavorful soups and sauces. While most have experienced either cooking or eating fresh mushrooms, the intense flavor that occurs after dehydrating (or drying) mushrooms is absolutely delightful. By drying mushrooms, the flavor is condensed, similar to how the flavor of a pan sauce becomes more intense when you reduce it. This soup is a great option for vegetarians or those who enjoy meatless meals. So rich in taste, this dried mushroom soup is often served at the meatless russian christmas eve holy supper known as sochelnik or sochevnik. And, with nearly 10, 000 known species of mushrooms, the possibilities for incredible variations on this soup are endless