Barley and porcini mushroom soup
Description
The recipe won't take much time. Mushrooms can be used to make many delicious dishes, but it's hard to imagine anything more traditional and familiar to us than this recipe for white mushroom soup with barley. Of course, nowadays it's much easier and more convenient to use, say, button mushrooms or frozen mushrooms, but still, fresh white mushrooms yield a much more refined, vivid, and richer flavor. No wonder they are considered the most valuable, tasty, and healthy mushrooms—any dish made with them becomes truly royal. Making white mushroom and barley soup at home is actually very simple, and now you'll see for yourself. The soup is ready to serve.
Instructions
- 1
Step 1
So, first of all, we clean the mushrooms from debris and thoroughly rinse them under running water.
- 2
Step 2
Now cut the mushrooms into small cubes, place them in a pot, and pour in water (1.75 liters). Put the pot on the stove, bring the liquid to a boil, and cook the mushrooms for about 40-50 minutes.
- 3
Step 3
After the time has elapsed, we carefully remove the mushrooms from the broth using a slotted spoon, and add the previously soaked barley to the pot to cook until done.
- 4
Step 4
While the grain is cooking, finely chop the onion, grate the carrot, and sauté the vegetables in butter until golden. Then add the cooked mushrooms to the pan, season with salt and pepper, and fry for a few more minutes.
- 5
Step 5
Five minutes before the barley is ready, add the mushrooms and vegetables to the pot and season the soup with salt. At the very end, stir in the chopped herbs, remove the pot from the heat, and let the soup steep for a couple more minutes. Then ladle it into bowls and serve with croutons and sour cream.