CARPATHO-RUSSIAN MUSHROOM SOUP
- 2 cups dried mushrooms
- 8 cups cold water
- 1 clove garlic
- 1 tsp. salt
- 2 Tbsp. chopped onion
- 1 Tbsp. margarine
Break dried mushrooms into small pieces, and rinse with cold water.
Cover mushrooms with 8 cups cold water.
Add salt and garlic, cover and simmer for 4 hours or more, until mushrooms are tender. Add more salt to taste.
Optional: When soup is done, fry onion in margarine and add to soup. Simmer for a few minutes. You may add 2 beef bouillon cubes to soup if it is not to be eaten during Lent.
Traditionally served Christmas Eve at Holy Supper.
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