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Try a hearty winter soup to kick off the holidays! Please order by 5 pm on Sundays!

Farm fresh Organic T and D seasonal box:

brown onion
red potatoes
half dozen eggs
baby spinach


Ruthenian Mushroom Soup

serves 12 (serving size: about 1 cup)
Calories 100, Fat 4g, Satfat 0g, Unsat 3g,
Protein 4g, Carbohydrates 13g, Fiber 3g,

2 ounces dried porcini mushrooms
3 tablespoons canola oil
1 pound sliced fresh button
1 medium-size yellow onion, finely
chopped (about 1 1/2 cups)
1 cup finely
chopped celery
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
1/2 teaspoon ground white pepper
Pinch of cayenne pepper
2 tablespoons all-purpose our
1 bay leaf
1 pound russet potatoes, peeled and
cut into 1/4-in. dice
3 tablespoons sherry vinegar
1 1/2 teaspoons kosher salt
Hot pepper sauce (such as Tabasco)
Fresh dill leaves
How to Make It
Step 1 Ideally, you should soak the dried mushrooms in
a quart of warm water overnight to rehydrate them. The
soaking liquid is the soup stock, so be careful not to throw
it away.
Step 2 When mushrooms are soft, remove from water,
squeezing most of the liquid back into the bowl. Trim
away hard woody parts of the stems. Coarsely chop
mushrooms, and set aside. Pour liquid through a
cheesecloth-lined sieve over a bowl—stop when a
tablespoon or so of liquid remains, and discard it along
with the grit. Combine strained liquid with water until you
have 10 cups.
Step 3 Heat the oil in a large soup pot over mediumhigh.
Add the fresh mushrooms, onion, celery, and garlic,
and cook, stirring occasionally, until mushrooms give up
their water, about 10 minutes. Add thyme, dill, white
pepper, and cayenne, and keep stirring. Sprinkle our
mushroom mixture, and stir constantly for a few minutes
until our
begins to stick to the pot. Add porcini
mushrooms, the 10 cups of mushroom liquid, and bay leaf.
Stir while scraping to deglaze bottom of pot. Cook 15
minutes, stirring as mixture thickens.
Step 4 Reduce heat to a simmer, stir in potatoes, and
cook until meltingly tender, another 45 minutes. Season
with vinegar, salt, and hot sauce to taste. Simmer a few
more minutes. Remove bay leaf. Serve family style in a
tureen; garnish with fresh dill.