Mushroom soup from frozen mushrooms
Description
A hearty first course. Sauté the onion and thawed mushrooms. Chop the vegetables and set them to boil. Then mix everything together in one pot, add barley and spices. When serving mushroom soup made from frozen mushrooms into bowls, don't forget to add fresh sour cream. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Wash, peel, and chop the onion, carrots, garlic, potatoes, celery root, and parsley root. Prepare the green peas, cook the barley, and drain it in a colander.
- 2
Step 2
Mushrooms need to be defrosted carefully. Place them in a bowl and cover with cold tap water. Defrosting will take about half an hour; then drain the water and rinse the mushrooms under running water. Transfer to a colander to drain off excess liquid.
- 3
Step 3
Fry the onion until golden brown.
- 4
Step 4
Then add the mushrooms to the skillet and simmer for 10-15 minutes. Then remove the skillet from the heat.
- 5
Step 5
Add celery root and parsley root to boiling water, cook for 10 minutes, then add carrots, and 10 minutes later add potatoes.
- 6
Step 6
When the potatoes are almost ready, add the mushrooms with onions to the pot.
- 7
Step 7
Add the cooked barley.
- 8
Step 8
And add green peas to the soup. Add bay leaf, peppercorns, finely chopped garlic, and chopped dill. Then stir the soup.
- 9
Step 9
Boil for 20 minutes, periodically skimming off the foam. Add salt to taste shortly before it's done. Remove the finished soup from the heat and let it steep for about 15 minutes.