Ruthenian Mushroom Soup

this is a traditional Christmas Eve soup for Ruthenians only we add sauerkraut. We don't use all the additional favors like the cayenne, Tabasco, and dill. I don't like mushrooms but I will eat this soup

Disclaimer: I left out the cayenne and hot pepper sauce as my spouse cannot tolerate even a small amount. I made rest of recipe as indicated but switching out the sherry vinegar for sherry wine hoping to build a flavor profile. No such luck. Soup tasted like mushrooms in hot water. Tried to salvage by adding a few chicken bouillion cubes which helped a little. Won't make this again

I cannot print the recipe without the My recipes logo appearing in a bluish circle the size of a nickel blocking a few ingredients ans directions. How do I remove this from printing?

Very flavorful soup. I made the recipe as stated but used dried shiitake mushrooms instead of dried porcini simply because I couldn't find dried porcini in my local store. Shiitake's add more of a "meaty" flavor, and that's just fine with me. As stated already, the soup gets more flavorful the next day. I'll definitely make it again.

Great flavor. I pureed the soup before adding the potatoes and used sherry wine instead of sherry vinegar.

I haven't made this recipe yet but it sounds delicious - can I freeze it?

Cheers,

Addie

Rich savory broth & a rare hearty veggie stew with no beans - loved it! Fun to make. I used only 1 oz of the dried mushrooms, added another 8 oz of fresh and a carton of veggie stock. Used less liquid overall to make it more of a stew than a soup. Even better the next night. Great winter meal, will definitely make again & will try using the 2 oz of dried mushrooms next time per recipe now that I know what they’re like.